Fried Mini Pork Empanadas (Empanaditas de copetin)
Small, crispy Argentine empanadas with a savory pork filling — perfect for parties, holidays, and special occasions.
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
Calories: 140kcal
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