Golden Fried Mini Empanadas: A Festive Argentine Appetizer
Crispy, bite-sized, and packed with flavor, these fried mini Argentine empanadas are perfect for holiday entertaining. Served warm, they’re the kind of appetizer that disappears fast — so make plenty.
Join the My Cretan Recipe Facebook group.
In Argentina, empanadas are more than just food — they’re part of every gathering, from Sunday family dinners to informal or rural wedding buffets.
However, when the holidays arrive, I love giving this classic snack a little twist. Instead of the usual oven-baked, hand-sized empanadas, I make them smaller, fry them until golden, and fill them with a juicy pork mixture that guests can enjoy in just a bite or two.
Living abroad, especially far from Buenos Aires, means I can’t just run to the local shop for ready-made dough. Instead, I prepare a simple homemade dough that works beautifully for frying — light, crisp, and sturdy enough to hold all those savory juices inside. It’s the same dough I use when I make empanadas in the oven.
These little empanadas are my go-to for Christmas parties, New Year’s Eve snacks, or any celebration where finger food makes people happy. They’re easy to prep ahead, fry quickly, and best of all, they taste like home with a festive sparkle.
How I Make My Fried Mini Empanadas, Step by Step
I start with the dough, the same no-butter, no-tallow masa criolla, only this time I roll it a bit thinner. After a short rest, I cut it into smaller circles — around 8 cm each — just right for a couple of bites.
For the filling, I prefer pork. I sauté plenty of onions (always the secret to juicy empanadas), red or green bell pepper, and scallions until soft, then add finely minced pork and cook it down with cumin, paprika, salt, pepper, and a little thyme for a warm, holiday flavor.
Once cooked, I stir in chopped hard-boiled egg for extra richness and let the filling cool completely. You can also add some raisins for a delicious, bitter-sweet surprise.
To assemble, I spoon a small amount of filling in the center of each dough disk, press out the air, and seal them with a neat repulgue.
For frying, I heat neutral oil — sunflower or corn works perfectly — until it’s shimmering, then fry the empanadas in batches until golden and crisp. I drain them on paper towels, sprinkle with a little salt, and serve them hot or warm on a festive platter.
They’re crunchy, juicy, and totally irresistible — the kind of appetizer people talk about long after the party is over.
Fried Mini Pork Empanadas (Empanaditas de copetin)
Ingredients
For the dough:
- 500 grams all-purpose flour
- 300 ml lukewarm water
- 100 ml 100 ml sunflower oil
- 1 tbsp salt
For the filling
- 2 tbsp olive oil extra virgin
- 2 medium onions finely diced
- 1 small red bell pepper diced
- 1-2 scallions, whites and greens separated chopped
- 1 kg minced pork
- 2 hard boiled eggs
- 2 hard-boiled eggs chopped
Seasoning:
- Salt, pepper, ground cumin, sweet paprika, dried oregano, fresh thyme (to taste)
- Chopped green olives (optional)
- Sultanina grapes (optional)
For frying:
- Sunflower or corn oil enough for deep-frying
Instructions
Make the dough:
- Dissolve the salt in the lukewarm water.
- In a large bowl, put the flour, then gradually add the water with salt and the oil while kneading.
- Transfer to a work surface and knead until smooth. Cover and let rest for 30 minutes.
Prepare the filling:
- Heat the olive oil in a large pan.
- Add the onions, red pepper, and the white part of the scallions.
- Cook until soft.
- Add the minced pork and cook for 15 minutes, stirring occasionally.
- Season with salt, pepper, cumin, paprika, oregano, and thyme.
- Turn off the heat, stir in the green scallion tops and chopped hard-boiled eggs.
- Let the filling cool completely.
Shape the empanadas:
- Roll out the dough thinly on a floured surface.
- Cut out small circles (about 8 cm).
- Place a teaspoon of filling in the center of each, press out air, and seal using a repulgue (folded edge twist).
- Fry:
- Heat sunflower or corn oil in a deep pan.
- Fry the empanadas in batches until golden brown.
- Drain on paper towels and sprinkle lightly with salt
Serve:
- Enjoy hot or warm as a festive appetizer — best paired with a sparkling wine or a chilled white.
Nutrition
Tips, Secrets & Variations
- Make ahead
Fill and shape the empanadas a day in advance, keep them covered in the fridge, and fry just before serving.
- Add a touch of sweetness
Stir in a few raisins or a pinch of cinnamon for a traditional Argentine sweet-salty note.
- Sauce on the side
Serve with a simple chimichurri or a mild spicy sauce for dipping.
- Holiday presentation
Arrange them on a platter with fresh herbs and a few pomegranate seeds for a colorful, seasonal touch.
These mini fried empanadas are festive, easy to share, and absolutely delicious. Make them for your next party and watch how fast they disappear — then come back and tell me how they turned out!
Pin for Later!
Empanada Appetizers
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
You May Also Like
Secrets of the Cretan Diet: Health Benefits and Timeless Principles
The Ultimate Guide to Essences, Flavors, and Extracts in Baking
