Mini Chicken Empanadas
Flaky, golden mini empanadas filled with tender chicken, melty cheese, and a hint of peppers. High in protein, easy to make, and perfect for snacks, appetizers, or meal prep.
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.
