Mini Pork Empanadas

1
Susan Miller

By
@gwendylon2

Given to me by a friend havnt tried myself as of yet

Rating:

★★★★★ 1 vote

Serves:
40 servings
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 1/2 c
    (1/2 of 8-oz. tub) philadelphia cream cheese spread
  • 1/2 c
    butter, softened
  • 1 1/2 c
    flour
  • 3/4 lb
    lean ground pork
  • 1
    chicken bouillon cube, dissolved in 1/4 cup boiling water
  • 1 tsp
    ground allspice
  • 1/4 tsp
    ground nutmeg
  • 1/8 tsp
    ground cloves
  • 3/4 c
    mashed unpeeled cooked potatoes
  • 2
    eggs, beaten

How to Make Mini Pork Empanadas

Step-by-Step

  1. Beat 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.
  2. Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
  3. Heat 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
  4. Spoon 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.
  5. Bake 18 to 20 min. or until golden brown.
  6. Variation: Use the jalapeno cream cheese

Printable Recipe Card

About Mini Pork Empanadas

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican




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