Quick & Flavorful Mini Chicken Empanadas
Flaky, golden, and bursting with savory chicken, cheese, and peppers, these mini empanadas are easy to make and perfect for a quick snack, appetizer, or meal prep. High in protein and low in carbs, they’re satisfying, delicious, and family-friendly.
Equipment
- 1 small mixing bowl
- 1-Rolling pin
- 1 floured 3-inch round cutter
- 1 Baking sheet
- Parchment paper or non-stick spray
- Fork (for sealing edges)
- Wire Rack for cooling
Ingredients
- 1 cup cooked chicken finely chopped
- ⅔ cup Colby-Monterey Jack cheese shredded
- 3 tablespoons cream cheese softened
- 4 teaspoons sweet red pepper finely chopped
- 2 teaspoons seeded jalapeño finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 sheets refrigerated pie crust
- Optional: 1 egg for egg wash
- Optional: Salsa verde for serving
Instructions
- Preheat the Oven for Perfect Baking: Begin by preheating your oven to 400°F (200°C). This ensures the empanadas cook evenly and develop a golden, flaky crust. Place a rack in the center of the oven to allow for optimal heat circulation. While the oven warms up, prepare your ingredients so everything is ready to assemble.
- Prepare the Flavorful Chicken Filling: In a medium mixing bowl, combine 1 cup of finely chopped cooked chicken, 2/3 cup shredded Colby-Monterey Jack cheese, and 3 tablespoons of softened cream cheese. Add 4 teaspoons of finely chopped sweet red pepper, 2 teaspoons of seeded jalapeño, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Use a spoon or spatula to mix thoroughly until all ingredients are evenly combined, forming a creamy, flavorful filling.
- Roll Out the Dough Evenly: Lightly flour your work surface to prevent sticking. Take one sheet of refrigerated pie crust and roll it into a circle approximately 15 inches in diameter. Repeat with the second sheet. Rolling evenly is key to achieving uniform empanadas that bake consistently. If the dough resists rolling, let it sit at room temperature for a few minutes to soften slightly.
- Cut Dough Circles for Filling: Using a floured 3-inch round biscuit cutter (or a similarly sized cup), cut out circles from the rolled dough. Press firmly but gently to ensure clean edges. Gather any leftover dough, reroll, and continue cutting until all dough is used. Aim for uniform circles for consistent baking.
- Portion the Filling Carefully: Place about 1 teaspoon of the chicken-cheese filling in the center of each dough circle. Be mindful not to overfill, as too much filling can cause the empanadas to burst during baking. The goal is a neat, manageable pocket that holds together while cooking.
- Seal the Edges Securely: Moisten the edges of each dough circle with a little water using your fingertip or a small brush. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together, then use a fork to crimp the edges, ensuring a tight seal. This prevents the filling from leaking and gives your empanadas a decorative finish.
- Prepare the Baking Sheet for Crispiness: Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Arrange the empanadas on the sheet with some space between each one to allow even heat circulation and prevent sticking.
- Optional Egg Wash for a Golden Finish: If desired, whisk 1 egg in a small bowl and brush lightly over the tops of the empanadas. This step enhances the golden-brown color and adds a subtle shine to the crust.
- Bake Until Golden and Flaky: Place the baking sheet in the preheated oven. Bake for 12–15 minutes, checking around the 12-minute mark to ensure they do not overbrown. The empanadas are done when the crust is puffed, golden, and crisp to the touch.
- Cool Before Serving: Once baked, transfer the empanadas to a wire rack to cool slightly. This prevents the bottoms from becoming soggy and allows the filling to set. Serve warm for the best flavor and texture.
- Serving Suggestions and Extras: Serve the mini empanadas with a side of salsa verde, guacamole, or your favorite dipping sauce. They’re perfect for appetizers, party platters, or even as a quick snack or lunch option.
Notes
- Use cooked chicken that is finely chopped for even distribution and better texture in each bite.
- Don’t overfill the empanadas; 1 teaspoon of filling per dough circle ensures a neat, sealed pocket.
- Lightly flour your rolling surface and cutter to prevent sticking and tearing.
- Optional egg wash adds golden shine, but the empanadas will still bake beautifully without it.
- Allow the empanadas to cool slightly on a wire rack to maintain crispness and prevent soggy bottoms.
