Tomato Empanadas

These can be made ahead of time and frozen. They can be reheated in a microwave.

Serves: 12Hands-on: 20 minutesTotal: 4 hours 40 minutesDifficulty: Medium

Serves: 12


  • 1⁄2 lb. butter
  • 8 oz. cream cheese
  • 2 cups all-purpose flour
  • 2 medium red tomatoes, diced
  • 1 small yellow onion, peeled and diced


  • Mix together the butter and cream cheese until creamy. Add the flour and mix well. Roll into a ball, cover, and chill for at least 4 hours.
  • Preheat oven to 350°F.
  • Mix together the tomatoes and onion.
  • Roll out the dough to about 1⁄4 inch thick. Cut into circles about 3 inches across. Put 1 teaspoon of tomato and onion mixture in the center of each circle. Fold in half and seal the edges with a fork. Prick the top of each empanada with a fork.
  • Place on a baking sheet and bake for 15 to 20 minutes.