Description
These Mini Chicken Empanadas are flavorful handheld pastries filled with a spiced chicken and vegetable mixture, perfect as appetizers, snacks, or party treats.
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
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add onion and red bell pepper; cook and stir until tender, about 4-5 minutes.
- Add garlic; cook for 1 minute longer. Stir in chicken, cumin, salt, pepper, and cayenne; heat through. Remove from heat and stir in cilantro and cheese. Let mixture cool slightly.
- Unroll pie crusts onto a lightly floured surface. Cut each into 4-5 inch rounds using a biscuit cutter or glass.
- Place a heaping tablespoon of filling in the center of each round. Fold dough over filling to create a half-moon shape and press edges to seal with a fork.
- Place empanadas on the prepared baking sheet. Brush tops with beaten egg.
- Bake 15-18 minutes or until golden brown. Let cool slightly before serving.
Notes
- You can make the filling ahead of time and refrigerate until ready to use.
- These empanadas can be frozen before baking for future use.
- Serve with salsa or sour cream for dipping.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Appetizers
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 125
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
