Mini Empanada Assortment Platter: A Sampler of Flavors

Create a stunning platter of mini empanadas with a variety of sweet and savory fillings. This guide includes recipes for several delicious options that complement each other, perfect for a party or snack.

Prep Time

60 minutes

Total Time

80-85 minutes

Calories

780 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.06/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Snack

Cuisine:

British

Ingredients

Servings

2packages (about 10-12 oz each)Prepared Empanada Dough (store-bought or homemade)(If homemade, recipe below. Puff pastry can be used as a substitute.)

1Egg(For egg wash)

£0.30

1tablespoonWater(For egg wash)

**Empanada Dough (Homemade):**(Alternative to store-bought)

2.5cupsAll-Purpose Flour

£0.40

1teaspoonSalt

£0.01

1cup (2 sticks)Cold Butter(Cubed)

£2.50

0.5cupIce Water(Adjust as needed)

**Savory Filling 1: Picadillo (Ground Beef)**

1poundGround Beef

£4.50

0.5Onion(Finely chopped)

£0.20

0.5Bell Pepper(Finely chopped (red or green))

£0.40

2clovesGarlic(Minced)

£0.10

0.5cupTomato Sauce

£0.30

0.3cupGreen Olives(Pitted and chopped)

£0.75

0.3cupRaisins

£0.35

1tablespoonOlive Oil

£0.10

1teaspoonCumin

£0.05

0.5teaspoonOregano

£0.05

To tasteSalt and Pepper

£0.05

**Savory Filling 2: Spinach and Feta**

10ouncesFrozen Spinach(Thawed and squeezed dry)

£1.50

4ouncesFeta Cheese(Crumbled)

£2.00

0.3cupRicotta Cheese

£0.50

0.3Onion(Finely chopped)

£0.20

1cloveGarlic(Minced)

£0.10

PinchNutmeg

£0.05

To tasteSalt and Pepper

£0.05

**Savory Filling 3: Chorizo and Potato**

6ouncesChorizo(Removed from casing and crumbled)

£3.00

1mediumPotato(Peeled and diced small)

£0.30

0.3Onion(Finely chopped)

£0.20

1cloveGarlic(Minced)

£0.10

0.5teaspoonSmoked Paprika

£0.05

1tablespoonOlive Oil

£0.10

**Sweet Filling 1: Apple Cinnamon**

2Apple(Peeled, cored, and diced small)

£1.00

2tablespoonsBrown Sugar

£0.10

0.5teaspoonCinnamon

£0.05

1tablespoonButter

£2.50

**Sweet Filling 2: Dulce de Leche**

0.5cupDulce de Leche(Store-bought or homemade)

£2.50

Total Cost

£24.36

£4.06 per serving

Instructions

1.
**Empanada Dough (If Homemade):** In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2.
**Picadillo Filling:** Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened. Add garlic and cook for another minute. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in tomato sauce, green olives, raisins, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes, or until the sauce has thickened.
3.
**Spinach and Feta Filling:** In a bowl, combine thawed and squeezed dry spinach, crumbled feta cheese, ricotta cheese, finely chopped onion, minced garlic, a pinch of nutmeg, salt, and pepper. Mix well.
4.
**Chorizo and Potato Filling:** Heat olive oil in a skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and crispy. Remove the chorizo from the skillet and set aside. Add diced potatoes and onions to the skillet and cook until softened and lightly browned. Add garlic and cook for another minute. Stir in the cooked chorizo and smoked paprika. Season with salt and pepper to taste.
5.
**Apple Cinnamon Filling:** Melt butter in a skillet over medium heat. Add diced apples and cook until slightly softened. Stir in brown sugar and cinnamon. Cook until the apples are tender and the sauce has thickened. Let cool completely before using.
6.
**Assembly:** Preheat oven to 375°F (190°C).
7.
On a lightly floured surface, roll out the empanada dough (or puff pastry) to about 1/8-inch thickness. Cut out circles using a cookie cutter or a small bowl (about 3-4 inches in diameter).
8.
Place a spoonful of your chosen filling in the center of each circle. Do not overfill.
9.
Fold the dough over to form a half-moon shape. Seal the edges by pressing with a fork. This prevents filling from leaking.
10.
Whisk together egg and water for egg wash. Brush the top of each empanada with the egg wash.
11.
Bake for 20-25 minutes, or until golden brown.
12.
Let cool slightly before serving. Arrange on a platter for a beautiful presentation.

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My Notes

Nutrition Information

Nutrition per serving (170g)

780 kcal / 3263 kJ

Carbs

68g

26% of RDA

Fat

45g

64% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

23 g

26% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a crispier crust, brush the empanadas with egg wash twice during baking.

You can freeze the assembled empanadas before baking. When ready to bake, add a few extra minutes to the baking time.

Get creative with fillings! Consider chicken tinga, black bean and corn, or guava and cheese.

To distinguish between different fillings, add a small cut or mark to the top of the empanadas before baking.

Serve with dipping sauces like chimichurri, salsa, sour cream, or a simple glaze for the sweet ones.

Cooking Equipment

Oven

Baking sheets

Small bowls

Food processor (optional)

Rolling pin

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a crispier crust, brush the empanadas with egg wash twice during baking.

You can freeze the assembled empanadas before baking. When ready to bake, add a few extra minutes to the baking time.

Get creative with fillings! Consider chicken tinga, black bean and corn, or guava and cheese.

To distinguish between different fillings, add a small cut or mark to the top of the empanadas before baking.

Serve with dipping sauces like chimichurri, salsa, sour cream, or a simple glaze for the sweet ones.

Mini Empanada Assortment Platter: A Sampler of Flavors

Ingredients

Instructions