Sunday, May 4, 2014


Our family, especially my husband, loves anything in a pie crust!  If we have some kind of pie for dinner, even better!  Empanadas are savory or sweet filled Spanish hand pies popular throughout South America.  I was surprised by how much my kids enjoyed these!  They gobbled the right up!!

If you need an easy slow-cooker shredded beef, try the recipe I use in my Shredded Beef Tacos (EF).  If you would rather try shredded chicken in this recipe, try my recipe for Shredded Chicken (EF, DF, GF) also cooked in the slow-cooker.

It just occurred to me, that I posted this in time for Cinco de Mayo!  I didn't even plan that.  This recipe was just next on my list to post.  Great timing!  Happy Cinco de Mayo, everyone!

Mini Empanadas

1 lb cooked shredded beef
½ t onion powder
½ t garlic powder
1 T cumin
½ t freshly ground pepper
Salt to taste
Pie crust dough (enough for two 9” pie crusts)
Shredded cheese

Preheat oven to temperature recommended for pie crust.  Mix meat with spices and set aside.  Roll out pie crust and cut into circles, about 3-4 inches in diameter.  I used a large plastic cup to cut mine.  Fill each with shredded beef mixture and shredded cheese.  Fold dough in half over meat mixture and cheese and seal seam with a fork.  Bake according to pie crust instructions, about 15 minutes, or until golden brown.


  1. My hubs has been requesting I make something like this. I think I'll give your recipe a try! Did you use homemade or pre-prepared pie crust? ( if so what brand?) and did you dip these in anything?

    1. I actually made homemade but you certainly could buy and use a refrigerated crust. We didn't dip them in anything, but salsa or queso might be good.