Mini Pork Empanadas

Susan Weaver


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


★★★★★ 1 vote

40 servings
20 Min
20 Min


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1/2 c
(1/2 of 8-oz. tub) philadelphia cream cheese spread
1/2 c
butter, softened
1 1/2 c
3/4 lb
lean ground pork
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
eggs, beaten

How to Make Mini Pork Empanadas


  • 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.
  • 2Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
  • 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
  • 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.
  • 5Bake 18 to 20 min. or until golden brown.
  • 6Variation: 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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