These mini chicken empanadas are bite-sized pockets of savory goodness, perfect for quick snacks or crowd-pleasing appetizers.
Packed with lean chicken and a blend of cheeses, they’re a high-protein, satisfying treat with minimal saturated fat.
Easy to assemble with refrigerated pie crust, they’re an ideal option for meal prep, busy weeknights, or anytime you crave a warm, flavorful bite.
Mini Chicken Empanadas
Equipment
- Small mixing bowl (1)
- Rolling pin (1)
- Floured 3-inch round biscuit cutter (1)
- Fork (1)
- Baking sheets (2)
- Wire rack (1)
Ingredients
- 1 cup cooked chicken finely chopped
- ⅔ cup Colby-Monterey Jack cheese shredded
- 3 tablespoons cream cheese softened
- 4 teaspoons sweet red pepper chopped
- 2 teaspoons jalapeno pepper seeded and chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 sheets refrigerated pie crust
- Optional: 1 egg for egg wash, salsa verde for serving
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature while you assemble the empanadas. Proper preheating is key to achieving a golden, flaky crust. Position the oven rack in the middle to allow even baking.
- Prepare the Filling: In a medium-sized mixing bowl, combine the finely chopped cooked chicken, shredded Colby-Monterey Jack cheese, softened cream cheese, chopped sweet red pepper, chopped seeded jalapeno, ground cumin, salt, and black pepper. Use a spoon or spatula to thoroughly mix until the ingredients are evenly distributed, creating a creamy, flavorful filling. Taste a tiny bit if desired, adjusting seasoning for personal preference.
- Prepare the Work Surface: Lightly dust your countertop or pastry mat with flour to prevent the pie crust from sticking. Also, lightly flour your rolling pin. This will make rolling and cutting the dough easier and ensure your empanadas retain their shape.
- Roll Out the Dough: Take one sheet of refrigerated pie crust and place it on the floured surface. Using a rolling pin, gently roll the dough into a circle approximately 15 inches in diameter. Keep the rolling even, applying light pressure, and occasionally lift the dough to prevent sticking. Repeat this process with the second sheet of pie crust.
- Cut Dough Circles: Using a floured 3-inch round biscuit cutter, press firmly into the rolled-out dough to cut circles. Gather the scraps, re-roll gently, and cut additional circles until all dough is used. Each circle will form one empanada.
- Portion the Filling: Place about 1 teaspoon of the prepared chicken and cheese filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult and cause filling to leak during baking.
- Seal the Empanadas: Lightly moisten the edges of each dough circle with a few drops of water. Fold the dough over the filling to form a half-moon shape. Press the edges together gently with your fingers, then use the tines of a fork to crimp and seal the edges completely. This not only locks in the filling but also creates a decorative edge.
- Prepare the Baking Sheet: Grease your baking sheets lightly with butter or nonstick spray to prevent sticking. Arrange the empanadas on the sheets, leaving space between each one for proper air circulation and even browning.
- Optional Egg Wash: For a shiny, golden-brown finish, lightly beat one egg in a small bowl and brush it over the tops of each empanada using a pastry brush. This step is optional but adds a professional-looking finish.
- Bake to Perfection: Place the baking sheets in the preheated oven. Bake for 12-15 minutes, or until the empanadas turn a golden brown color. Keep an eye on them during the last few minutes to avoid over-browning. Rotate the sheet halfway through baking if necessary for even color.
- Cool and Serve: Once baked, transfer the empanadas to a wire rack to cool slightly. This prevents the bottoms from becoming soggy. Serve warm, paired with salsa verde, dipping sauces, or on their own as a satisfying snack. These empanadas are perfect for parties, meal prep, or a quick savory bite anytime.
- Storage Tips (Optional Step): Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 8-10 minutes or until warmed through, keeping the crust flaky and delicious.
Notes
- Dough Handling: Keep the pie crust cold until ready to roll. Warm dough can become sticky and difficult to shape.
- Filling Adjustments: Feel free to swap Colby-Monterey Jack cheese for cheddar, pepper jack, or mozzarella for a different flavor profile.
- Spice Level: Adjust the amount of jalapeno to your taste. For a milder version, remove seeds entirely or replace with a sweet bell pepper.
- Egg Wash: Brushing with egg wash creates a shiny, golden finish, but it can be skipped for a softer, matte crust.
- Batch Baking: If baking multiple trays, rotate the sheets halfway through to ensure even browning.
Chef’s Secrets For Perfect Empanadas
The key to flawless mini empanadas is balance—between dough thickness, filling quantity, and baking time.
Rolling the crust evenly ensures each empanada cooks consistently without dough tearing.
Always use a light hand when filling and sealing to avoid leakage.
Chilling the dough and filling slightly before assembly can prevent sogginess and make cutting cleaner.
Finally, a fork-crimped edge not only seals the empanadas but adds a charming, rustic touch.
Serving Suggestions For Every Occasion
Mini chicken empanadas are versatile enough for a wide range of occasions.
Serve them warm with salsa verde or a tangy avocado crema for an appetizer platter.
They pair well with fresh greens or a light slaw for lunch or dinner.
For party trays, include a variety of dipping sauces such as chipotle mayo, garlic aioli, or sweet chili sauce to accommodate different tastes.
They’re also perfect for casual snacking or packed lunches.
Storage Tips To Keep Fresh
Store cooled empanadas in an airtight container in the refrigerator for up to 3 days.
To maintain crispiness, place a sheet of parchment paper between layers. For longer storage, freeze the unbaked empanadas on a tray, then transfer them to a freezer-safe bag for up to 1 month.
Bake directly from frozen, adding a few extra minutes to ensure the crust turns golden.
Reheating baked empanadas in the oven preserves their flaky texture better than microwaving.
Frequently Asked Questions
1. Can I use homemade dough instead?
Absolutely! Homemade pie or empanada dough can be used. Just ensure it’s rolled to the right thickness (about 1/8 inch) and kept cold to prevent tearing. Homemade dough often yields a slightly flakier, more buttery result.
2. Can I make these ahead of time?
Yes. Assemble the empanadas, then either refrigerate for a few hours or freeze for longer storage. Bake just before serving to ensure they remain warm and flaky.
3. Can I substitute the chicken for another protein?
You can replace chicken with cooked shredded beef, pork, or even black beans for a vegetarian version. Adjust seasonings accordingly to complement the chosen filling.
4. How do I prevent soggy bottoms?
Use a lightly greased baking sheet and don’t overcrowd the pan. Placing the empanadas on a wire rack after baking also helps air circulate and prevents moisture buildup.
5. Can I adjust the spice level?
Definitely. Reduce or omit the jalapeno for a milder empanada, or increase the amount for extra heat. You can also add spices like smoked paprika or chili powder for additional flavor depth.
