Mexican Taco Empanadas - finger food for babies 6 months

By Aileen Cox Blundell

This Easy Empanada Recipe is the perfect finger food for babies 6 months plus! They are ready in 30 minutes and can be used for dinner with a side of salad, lunch with a dollop of hummus or added to your little ones’ lunchbox for the BEST school lunch EVER (as my child told me!). The possibilities for this recipe are endless. You could make the empanada dough, shape it, and fill it with anything you want. Experimenting is key to finding your favorite flavor combinations!

Why make your own empanadas?

There are a few reasons why making your own empanadas can be great finger food for babies. First of all, you can control the ingredients and make sure that they are all healthy and baby-friendly. Secondly, you can tailor the fillings to you and your baby’s preferences and dislikes. And finally, homemade empanadas are just plain delicious!

How to serve homemade empanadas as finger food for babies

Homemade empanadas are delicious and easy finger food for babies. Here’s how to serve them:

1. I like to serve the empanadas as is. They are perfectly safe for babies in this shape, however you can also cut them into half-sized pieces to help put your mind at ease.
2. Serve with a dipping sauce such as hummus, salsa, or guacamole.
3. Let your baby enjoy the empanadas at his or her own pace. There’s no need to rush!

How soft should a baby finger food be?

You should always be able to squash a finger food between your finger and thumb when serving your baby. This way you know it is safe, and easy for them to manage and mash between their tongue and gums. Also, even if your baby does gag he/she will safely be able to spit the food back out again.

The best kiddies lunch box ideas

Mexican Empanadas are one of my favourite kids lunch box ideas ever! You can batch cook these, freeze them, and then in the morning pop a frozen one straight into your little ones’ lunchbox. By the time your child gets to school and is eating lunch the empanada will be defrosted and ready to eat. For meat-filled empanadas, defrost the night before. You can also reheat them too in a microwave for 3-4 minutes. Just ensure they are warmed through and don’t hold any heat pockets which could potentially burn your little one.

What finger foods can 6 month old have? Try these recipes next!

• Quinoa and Tuna Bites
• Cheese and Veggie Nuggets for Baby Led Weaning
• 2 Ingredient Pizza Dough Poppers
• Carrot and Cheese Waffles
• Sweet Veggie Loaded Muffins

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @babyledfeeding on Instagram. All the love, Aileen 🥰

Mexican Taco Empanadas – finger food for babies 6 months

5 from 3 votes

Prep: 25 minutes minutes

Cook: 25 minutes minutes

Total: 50 minutes minutes

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This Easy Empanada Recipe is the perfect finger food for babies 6 months. They also work so well as a healthy lunchbox recipe for older kids.

Ingredients

• 1-2 tbsp olive oil
• 1 medium onion finely diced
• 1 clove garlic
• ½ red bell pepper finely chopped
• Large handful frozen peas
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp tomato purree
• 60 ml water
• Tin mixed beans or use kidney beans
• 140 g self raising flour
• 190 ml Greek yogurt or use natural
• Egg wash or a little olive oil if egg free
• Coriander to serve.

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Method

• Preheat oven to 180ºC/350ºF.
• Heat the oil in a pan, then add the onion and gently fry until soft. Add the garlic, bell pepper, frozen peas and cook for until the peas become soft. 
• Add in the spices and cook for a minute until fragrant, then finally add the tomato purree, water and beans. Using the back of the spoon smash the beaans to break them apart so they are super safe for smaller babies starting weaning. Remove from the heat and leave aside until ready to use.
• To make the dough, mix the flour and yogurt together in a bowl until it comes together. Empty onto a lightly floured surface and knead gently. Then using a roll pin, roll it out thinly and cut out roughly 12 circles using a cutter roughly 100mm (3.8”) in size.
• Brush a little egg or olive oil around the outside, then spoon a litte of the bean mixture into the centre. Fold over and use a fork to press down. Place onto a lightly oiled baking dish and brush with a little egg or oil.
• Bake for 25 minutes until golden brown.
• Serve with a sprinkle of coriander.

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Recipe Notes & Tips

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