Recipe Box, Cookie Cutter Creations & a Spooky Empanada

the Painted Apron

10 years ago

Tacos are a favorite standby at my house, and often there’s a little meat leftover but not enough for another meal

Empanadas are a perfect way to use up a little of this and a little of that, I like to make them small for easy eating

You can also make them into ghostly shapes

and give them a “sour cream sheet” and some black peppercorn “eyes”

Very Spooky! 👻

Taco Mini Empanadas

Use cookie cutters to make empanadas fit a theme or holiday

Course Appetizer, Main Course, Snack

Cuisine American, Tex-Mex

Keyword empandas, ghost empanadas, Halloween, party food, taco empanadas

Prep Time 10

Cook Time 12

Servings 8 empanadas

Cut dough into 3 inch rounds using a glass, biscuit cutter or into shapes with a cookie cutter
Spoon about 2 T taco meat on dough round, top with cheese if desired, and carefully fold edges together in a taco shape.
Pinch edges to seal and place on a board. Finish edges with fork tines. If dough tears, “patch” it with remaining scraps.
Brush with beaten egg if desired. Bake at 400 for 12-15 minutes or until dough is golden. Makes 8 mini empanadas