Name: Mini Chicken Empanadas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1/2 cup chopped red bell pepper; 1 garlic clove, minced; 1-1/2 cups finely chopped rotisserie chicken; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper; 2 tablespoons chopped fresh cilantro; 1/2 cup shredded Monterey Jack cheese; 1 package (14.1 ounces) refrigerated pie crusts; 1 large egg, lightly beaten

Why You’ll Love Mini Chicken Empanadas Recipe

Bite‑sized and shareable — ideal for gatherings or potlucks.
Rich, cheesy chicken filling with a satisfying, savory flavor.
Easy to prep and bake without deep‑frying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked chicken, finely chopped
shredded Colby‑Monterey Jack cheese
cream cheese, softened
refrigerated pie crusts (or dough of your choice)
[seasonings depending on variation — e.g. salt, pepper, optional chiles or jalapeños]

Directions

Preheat your oven and prepare a baking sheet (lined with parchment paper if you like).
In a bowl, combine the chopped chicken, shredded cheeses, and softened cream cheese (and any optional seasonings like salt, pepper, or chopped chiles). Mix until filling is uniform.
Unroll the pie crusts and cut them into small circles (using a cookie cutter or a glass). Gather scraps, re‑roll, and cut more circles until you have enough for your filling.
Place about a heaping teaspoon of filling in the center of each dough circle. Be careful not to overfill.
Fold each circle over the filling to form a half‑moon shape and press edges to seal; crimp the edges with a fork to help seal and create a decorative edge.
Arrange the empanadas on the prepared baking sheet.
Bake until golden brown and crisp (about 15–20 minutes, depending on oven and size).
Let cool for a few minutes, then serve warm.

Servings and timing

Yields about 20–24 mini empanadas.
Prep time ~ 15–20 minutes; bake time ~ 15–20 minutes; total ~ 35–40 minutes.

Variations

Add chopped pickled jalapeños or fresh chiles for a spicy kick.
Mix in herbs (like cilantro or parsley) for freshness.
Use different cheeses (cheddar, pepper jack, or a Mexican‑style blend) for varied flavor.
Try a whole‑wheat or gluten‑free dough to suit dietary needs.

Storage/Reheating

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days.
To reheat: warm in a preheated oven at 325°F (about 160°C) for 8–10 minutes until heated through and crisp again.

FAQs

What kind of chicken should I use?

Use cooked chicken — shredded or finely chopped. Rotisserie chicken works very well because it’s already cooked and flavorful.

Can I freeze these empanadas?

Yes — you can assemble the empanadas, freeze them (before baking), then bake directly from frozen (adding a few extra minutes to the bake time).

Can I make the dough from scratch instead of using store‑bought pie crust?

Absolutely. Homemade empanada dough works fine if you prefer making dough from scratch.

Can I bake instead of frying?

Yes. Baking yields a crisp, golden crust without the extra oil and makes the recipe easier and lighter.

How do I prevent the empanadas from bursting while baking?

Don’t overfill them. Use about a teaspoon of filling per circle, and ensure the edges are well sealed (moisten edges with water, then crimp with a fork).

Can I make them spicy?

Yes — add chopped jalapeños or other chiles, and even some of the pickling juice, for added heat.

Can I add vegetables to the filling?

Yes — finely chopped peppers, onions, or even spinach can be stirred into the filling for a more veggie‑packed version.

How do I store leftovers?

Keep cooled empanadas in an airtight container in the fridge for up to 3 days. For longer storage, freeze after cooling and reheat when needed.

What’s the best way to reheat without making them soggy?

Reheat in a preheated oven (not microwave) to help retain their crisp exterior.

Can I make them ahead of time?

Yes — assemble them ahead, refrigerate or freeze, then bake just before serving for fresh, warm empanadas.

Conclusion

Mini chicken empanadas are an easy, tasty, and versatile snack — perfect for parties, appetizers, or a cozy night in. With a creamy, cheesy filling and crisp baked crust, they’re sure to satisfy. Feel free to customize with spices, cheeses, or veggies to match your taste. Enjoy making and sharing these delicious treats!