Peanut Butter and Chocolate Mini Empanadas

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 -


  • 2 sheets of puff pastry thawed
  • Flour for dusting
  • 1/2 cup of milk
  • 1 cup of Reese’s Spreads
  • 1 cup of straberries sliced
  • Confectioner's sugar for sprinkling optional


  1. Preheat oven to 375º F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Lightly sprinkle work surface with flour. Roll out the puff pastry carefully. Poke the dough all over with a fork.
  3. Using a cookie cutter cut 3-inch rounds from the puff pastry. I got about 10 rounds out of each sheet.
  4. Brush the rounds edges of dough with milk.
  5. Add a teaspoon of Reese’s Spreads in the middle of each round. Place a slice of strawberry on top of the spread.
  6. Fold and crimp the edges of each pastry with a fork.
  7. Transfer empanadas to prepared baking sheet. Use a pastry brush to apply milk to the tops of the hand pies.
  8. Bake for 15 - 20 minutes until golden brown and puffed.
  9. Remove pan from oven and allow pies to cool for a few minutes before serving.
  10. Sprinkle with some confectioner's sugar, if desired, and enjoy!