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+ servings

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 milk
  • 1 cup Reese’s Spreads
  • 1 cup strawberries, sliced
  • Confectioner's sugar for sprinkling (optional)


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