Mini Mole Negro Empanadas with Queso Oaxaca

Flaky, bite-sized empanadas filled with melted Oaxaca cheese and a hint of rich, complex mole negro. Perfect as appetizers or snacks.

Prep Time

15 minutes

Total Time

35 minutes

Calories

250

Level

Easy

Yields

12 servings

Cost

£0.92

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1box (14.1 oz)Refrigerated pie crusts(2 crusts per box)

£3.00

8ouncesQueso Oaxaca(Shredded)

£6.00

2tablespoonsMole negro paste(Store-bought or homemade)

£1.50

1teaspoonWater(For thinning the mole paste (if needed))

1Egg(For egg wash)

£0.30

1teaspoonWater(For egg wash)

1tablespoonSesame seeds(Optional, for topping)

£0.25

Total Cost

£11.05

£0.92 per serving

The Method

1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (optional).
2
In a small bowl, if the mole paste is very thick, mix it with 1 teaspoon of water until it reaches a spreadable consistency. (skip if it's already spreadable)
3
Unfold one pie crust on a lightly floured surface. Use a 3-inch round cookie cutter (or a glass) to cut out circles.
4
Place a small amount (about 1 tablespoon) of shredded Oaxaca cheese in the center of each circle. Top with a tiny dab (about 1/4 teaspoon) of the mole negro paste.
5
Fold each circle in half to form a half-moon shape. Press the edges firmly together to seal, crimping with a fork for extra security.
6
Repeat with the second pie crust.
7
In a small bowl, whisk together the egg and 1 teaspoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash.
8
Sprinkle with sesame seeds, if desired.
9
Place the empanadas on the prepared baking sheet.
10
Bake for 15-20 minutes, or until golden brown.
11
Let cool slightly on the baking sheet before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (57g)

250 kcal / 1046 kJ

Carbs

20g

8% of RDA

Fat

16g

23% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a spicier kick, add a pinch of chili powder to the cheese filling.

If you don't have a cookie cutter, you can use a knife to cut out squares or rectangles from the pie crust.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Make sure to seal the empanadas well, otherwise, the cheese will leak out.

Cooking Equipment

Oven

Baking sheet

Parchment paper (optional)

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...