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Sweet and Spicy Empanadas

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“These are more sweet than spicy and there are a few surprise ingredients that really make these little beef bites quite delicious! My husband is a "dipper" and created the tomato-based sauce that perfectly complements these non-traditional empanadas. The recipe makes 24 bite-sized appetizers, or you can make them twice as big and eat them for dinner. :)”

Ingredients Nutrition


  1. For the sauce:
  2. Combine all ingredients and whisk till smooth.
  3. For the empanadas:
  4. Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
  5. Preheat the oven to 400 degrees.
  6. Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
  7. Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
  8. Cook the meat mixture in a skillet over medium heat until the beef is browned.
  9. Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
  10. Cut the pastry into 24 equal rectangles and divide the mixture between them.
  11. Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
  12. Fold the pastry over and seal the edges by folding or pinching.
  13. Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
  14. Remove from oven, place on serving plate, and dip in the sauce if you desire!

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