Empanaditas de Carne (Mini Meat Pastries)
Empanaditas de Carne are small Cuban pastries filled with seasoned ground beef. The buttery, flaky crust contrasts perfectly with the savory, aromatic filling. These appetizers are ideal for Cuban parties, casual snacking, or as part of a Cuban hors d’oeuvres spread.
Why You’ll Love This Recipe
- Flaky, golden crust with savory, spiced meat filling
- Easy finger food for gatherings
- Perfectly balanced texture and aroma
- Iconic Cuban appetizer for snack platters
Ingredients (Makes ~20 empanaditas)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/3 cup cold water
- 1 tablespoon olive oil (for dough)
For the Filling:
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt & black pepper to taste
- 1 tablespoon tomato paste
- 1 tablespoon chopped parsley
For Frying/Baking:
- Vegetable oil for frying (optional)
- 1 egg, beaten for egg wash
Equipment
- Mixing bowl
- Whisk or fork
- Skillet or pan for filling
- Rolling pin
- Baking sheet or deep-frying pan
- Small cookie cutter or knife
Step-by-Step Instructions
- Prepare Dough: Mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water and olive oil, knead until smooth. Chill 30 minutes.
- Prepare Filling: Sauté onion, bell pepper, garlic in olive oil until soft. Add ground beef, cumin, paprika, salt, and pepper. Cook 5–7 minutes. Stir in tomato paste and parsley. Cool.
- Shape Empanaditas: Roll dough 1/8 inch thick, cut circles (~3 inches). Place 1 teaspoon filling in center, fold, and crimp edges.
- Cook:
- Frying: Heat oil to 350°F (175°C) and fry until golden. Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C), brush empanaditas with egg wash, bake 18–20 minutes until golden.
Tips for Best Results
- Chill dough to prevent tearing
- Don’t overfill pastries
- Crimp edges tightly for a neat finish
- Serve warm for best flavor
Substitutions & Variations
- Use ground chicken, turkey, or pork for filling
- Add olives or raisins for traditional Cuban twist
- Cheese filling variation: add mozzarella or Cuban-style cheese
Storage & Serving Suggestions
- Serve immediately for best texture
- Make ahead: shape and freeze unbaked for up to 2 months
- Reheat in oven to restore crispiness
Brief Nutritional Note
Rich in carbohydrates and protein, especially when fried. Baking reduces oil content.
Frequently Asked Questions
Beef Empanaditas Tips
Season the Filling Boldly
The pastry is mild, so the beef filling needs assertive seasoning — sofrito, cumin, and oregano. Taste before assembling; it should be slightly bolder than you’d expect.
Drain the Fat
Brown the beef and drain off all the grease. A greasy filling makes the pastry soggy and causes leaks during baking.
Seal Them Tight
Crimp the edges firmly with a fork and don’t overfill. A teaspoon of filling per empanadita is plenty — a good seal keeps them closed in the oven.
Empanaditas Variations
Chicken Empanaditas
Swap the beef for seasoned shredded chicken. Lighter in flavor but just as party-friendly — a great option for variety on a platter.
Cheese Empanaditas
Fill with shredded mozzarella or queso blanco for a vegetarian version. The melted cheese center is always a hit.
Baked vs Fried
These bake beautifully at 400°F, but you can also fry them at 350°F for 3 to 4 minutes per side. Fried are crispier; baked are lighter.
Can I freeze beef empanaditas?
Yes — freeze them unbaked on a tray, then bag for up to 3 months. Bake straight from frozen, adding 5 to 8 minutes. They also freeze well after baking.
What dough is best for homemade empanadas?
A simple butter-based dough is classic, but store-bought empanada discs work wonderfully and save time. For mini empanaditas, cut the discs smaller or use pie dough.
Empanaditas de Carne (Mini Meat Pastries)
Ingredients
Equipment
Method
- Prepare Dough: Mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water and olive oil, knead until smooth. Chill 30 minutes.
- Prepare Filling: Sauté onion, bell pepper, garlic in olive oil until soft. Add ground beef, cumin, paprika, salt, and pepper. Cook 5–7 minutes. Stir in tomato paste and parsley. Cool.
- Shape Empanaditas: Roll dough 1/8 inch thick, cut circles (~3 inches). Place 1 teaspoon filling in center, fold, and crimp edges.
- Cook:
- Frying: Heat oil to 350°F (175°C) and fry until golden. Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C), brush empanaditas with egg wash, bake 18–20 minutes until golden.
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