Mini Empanadas Stuffed with Caramel

Step-by-Step Directions

Step 1: Make the Pastry Dough

In a large mixing bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Add the cold water a little at a time, mixing until the dough comes together.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.

Step 2: Roll Out the Dough

Preheat your oven to 375°F (190°C). Remove the chilled dough from the fridge and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter to cut out circles of dough.

Step 3: Fill the Empanadas

Place about a teaspoon of caramel sauce in the center of each dough circle, being careful not to overfill. If desired, add a pinch of cinnamon or a sprinkle of crushed pecans on top of the caramel.

Fold each circle in half to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a decorative finish and to prevent any caramel from leaking out.

Step 4: Brush with Egg Wash

Place the mini empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Sprinkle with a bit of cinnamon sugar, if desired.

Step 5: Bake and Cool

Bake the mini empanadas for 15-18 minutes, or until they’re golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Step 6: Serve and Enjoy

Once cooled, dust the empanadas with powdered sugar if you’d like. Serve warm or at room temperature and enjoy!

Tips & Recipe Variations

• Use Store-Bought Dough: If you’re short on time, you can use store-bought pie crust or puff pastry for an easy shortcut.
• Experiment with Fillings: Try filling the mini empanadas with Nutella, fruit preserves, or peanut butter for different flavor combinations.
• Add a Sprinkle of Sea Salt: For a sweet-and-salty twist, sprinkle a tiny pinch of flaky sea salt over the caramel before sealing the empanadas.
• Make It Spicy: Add a pinch of cayenne or chili powder to the caramel for a unique, spicy-sweet flavor profile.

Storage Instructions

Store any leftover mini empanadas in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat them in a 300°F (150°C) oven for a few minutes to restore their crispiness.

Serving Suggestions

Serve these Mini Empanadas Stuffed with Caramel with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent dessert. They also pair well with a warm cup of coffee or hot chocolate.