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  1. Mini Beef Empanadas

Mini Beef Empanadas

01:45:00 16 servings, 2 empanadas each
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16 servings, 2 empanadas each

Our homemade empanadas, hand-held pastries filled with a savoury meat mixture, are easier to make than you think. Just follow our simple steps to prepare this recipe for Mini Beef Empanadas - you'll be glad you tried something new!

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What You Need

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Make It

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  • Process flour, cream cheese and butter in food processor until ingredients are well blended and mixture forms dough that pulls away from side of container.
  • Place dough on work surface; divide in half. Shape each half into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
  • Meanwhile, brown meat in large skillet on medium heat. Add corn, beans and 1/4 cup salsa; mix well. Cook 5 min., stirring occasionally. Add cheese; cook and stir 2 to 3 min. or until melted. Cool completely.
  • Heat oven to 425°F. Roll out half the dough into 1/8-inch-thickness on lightly floured surface. Cut into 16 rounds with 4-inch biscuit cutter, re-rolling scraps as necessary; place on parchment-covered baking sheets. Repeat with remaining dough and second prepared baking sheet.
  • Spoon 1 Tbsp. meat mixture onto centre of each dough round; brush edge of dough lightly with some of the egg. Hold 1 dough round in palm of hand; compress filling with index finger, then fold dough in half. Return to prepared baking sheet. Repeat with remaining dough rounds. Seal edges with fork; brush tops with remaining egg.
  • Bake 12 to 15 min. or until golden brown. Meanwhile, mix sour cream and remaining salsa until blended.
  • Serve empanadas topped with the sour cream mixture.


Prepare using Cracker Barrel Shredded Habanero Heat Cheese.

Special Extra

Add 1 tsp. ground cumin to the cooked meat along with the corn, beans and salsa.

Make Ahead

These delicious empanadas can be assembled ahead of time. Place in freezer-weight resealable plastic bags. Freeze up to 3 months. When ready to serve, heat oven to 425°F. Place empanadas on parchment-covered baking sheet. Bake 18 to 20 min. or until golden brown. Meanwhile, prepare sour cream mixture as directed. Serve empanadas topped with the sour cream mixture.


  • 16 servings, 2 empanadas each

Nutritional Information

Serving Size 16 servings, 2 empanadas each
Calories 280
% Daily Value
Total fat 17g
Saturated fat 10g
Cholesterol 65mg
Sodium 300mg
Carbohydrate 22g
Dietary fibre 1g
Sugars 2g
Protein 9g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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