Mini Chicken Empanadas
Mini chicken empanadas are golden, crispy pastries filled with seasoned chicken, cheese, and vegetables—perfect for gatherings or a snack. This recipe blends traditional Latin flavors with modern convenience, offering both baking and frying options.
Equipment
- Baking sheet
- Oven
- Mixing bowl
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup cold butter cut into cubes
- 1/2 tsp salt
- 6 tbsp cold water adjust as needed
Filling
- 1 cup shredded cooked chicken boiled or rotisserie
- 1/2 cup cream cheese
- 1/2 cup Colby-Jack cheese shredded
- 1/4 cup red bell pepper finely chopped
- 1 tsp ground cumin
- 1 egg for egg wash
Instructions
- Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough forms. Chill for 15 minutes.
- In another bowl, mix shredded chicken, cream cheese, Colby-Jack, red pepper, and cumin until well combined.
- Roll out dough on a floured surface and cut into 3-inch circles.
- Spoon 1 teaspoon of filling onto each dough circle. Fold over and seal edges with a fork. Brush with egg wash.
- Place on a lined baking sheet and bake at 400°F (200°C) for 12–15 minutes or until golden.
Notes
You can fry these empanadas for a crispier texture. Also, feel free to substitute chicken with black beans and vegan cheese for a vegetarian twist.