Real Recipes From Real Home Cooks ®

mini pork empanadas

(1 rating)
Recipe by
Susan Miller
Bucyrus, OH

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

(1 rating)
yield 40 servings
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For mini pork empanadas

  • 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
  • 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

  • 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

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