Bite Size Potato and Cheese Empanadas are the perfect party food! Easy to make and so delicious everyone will rave about them.
Today’s delicious recipe is brought to you by Ana of Carmela POP. You will be seeing more of Ana going forward since she will be a regular contributor for this blog. I hope you enjoy her recipes as much as I have!
My mom loved to make empanadas for dinner (and lunch, and breakfast and probably any meal), so needless to say they were also a party staple at home. So I have taken the tradition with me, and every time a party comes around I make empanadas. However I don’t make the traditional ones, instead I make bite-sized empanadas (because let’ be honest anything bite sized is a million times cuter!).
To be completely honest with you, this recipe is good! And it’s not because it’s a family recipe (it is), it’s because it’s so good everyone that tries them will ask for the recipe or at least a rundown of how to make them. For me, the fact that they’re a total crowd favorite is a strong selling point because party food should be delicious.
The other great thing about these bite-sized empanadas? They are easy to make. As in really easy to make. Sure there are a bit of steps involved and it’s definitely not the quickest of appetizer recipes, but it’s not difficult and once you get in the flow is a super relaxing activity. You can also enlist the little ones or friends and family to help, so it’s also a great excuse to bond over. And while I love to make them the way my mom used to and fill them with potato and cheese, you can use whichever filling you prefer!
I have actually made them with chicken and meat and even with a combo of meat, olives, hard boiled eggs and meat. Any option you pick, the empanadas will hold the filling great. Just make sure you are making a big batch because everyone will ask for seconds.
- For the dough:
- 1 Cup flour
- ¼ Cup butter
- 1 Egg
- ¼ Cup cold water
- 3 Tbsp sunflower oil
- Pinch salt
- For the filling:
- 1 Potato
- 1 Cup grated mozzarella
- In a bowl mix the flour, sunflower oil, butter, egg, water, and salt. Preferably use the hands to combine until getting a dough, then transfer to a floured surface.
- Knead the dough for about 4 minutes, place it back in the bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Meanwhile, fill a pot halfway with water, sprinkle salt, and place the potato. Cook for 25 minutes or until tender. Remove the potato, peel, and mash using a fork.
- Preheat oven to 350F. Remove the dough from the fridge. In a floured surface, divide the dough into small pieces, flat with a rolling pin, cut with a cookie cutter to make rounds, place ½ tbsp of the filling on the center, and fold the dough over the filling, seal the edges with a fork. Repeat until no dough remains.
- Grease a baking pan and place the empanadas. Transfer to the oven and bake for 30 – 40 minutes or until golden. Remove from the oven, serve warm, and enjoy.
Ana is the baker, photographer and full-time eater behind the blog Carmela POP. A passionate food photographer she spends her days in her kitchen and studio creating stories trough food. You can also follow her on Pinterest, Instagram and Twitter for more delicious recipes!
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