mini pork empanadas
Given to me by a friend havnt tried myself as of yet
prep time
20 Min
cook time
20 Min
method
Bake
yield
40 servings
Ingredients
- 1/2 cup (1/2 of 8-oz. tub) philadelphia cream cheese spread
- 1/2 cup butter, softened
- 1 1/2 cups flour
- 3/4 pound lean ground pork
- 1 - chicken bouillon cube, dissolved in 1/4 cup boiling water
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup mashed unpeeled cooked potatoes
- 2 - eggs, beaten
How To Make mini pork empanadas
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Step 1Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
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Step 2Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
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Step 3Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary
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Step 4Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
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Step 5Bake 18 to 20 min. or until golden brown.
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Step 6Variation: Use the jalapeno cream cheese
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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