Mini Pork Empanadas

Susan Miller


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
  • 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

Printable Recipe Card

About Mini Pork Empanadas

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

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