Mini Chicken Empanadas

Mini chicken empanadas (aka empanadillas or “little empanadas”) are just as delicious as a snack as they are for a casual dinner. Got leftover, cooked chicken? Use it in the filling along with shredded cheese, spices and diced jalapenos. The recipe was submitted by Taste of Home reader Betty Fulks of Onia, Arkansas, who suggests using refrigerated pie crust to make quick work of assembling these bite-sized treats.

Once you’ve mastered the chicken empanadas, start playing with variations on the filling using beef or refried beans. The possibilities are limitless. It’s also a great make-ahead recipe; mini empanadas freeze well and only need a short time in the oven before they’re ready. Add one of our best-loved Mexican side dishes, and you’ll have a spread for weeknight dinners or weekend get-togethers.

Ingredients for Mini Chicken Empanadas

• Cooked chicken: Use leftovers from a weekend roast chicken, or meat from a supermarket rotisserie chicken. Because these empanadas are small, finely chop the meat so it’s not too bulky.
• Pie crust: Use one of the best refrigerated pie crust brands for the empanada crust. A homemade pie crust dough works great here, too.
• Shredded cheese: Our recipe calls for shredded Colby-Jack cheese. Other varieties to try include pepper jack, cheddar and Mexican cheese blend.
• Cream cheese: A small amount of softened cream cheese binds the filling and gives it a creamy texture.
• Red pepper: Finely dice fresh red bell pepper, or use drained, jarred pimientos (the same peppers used to make pimiento cheese sandwiches!).
• Chopped jalapeno: A little fresh, diced jalapeno gives the chicken empanadas a spicy kick. You can also substitute mild green chilies for less heat.
• Seasonings: A teaspoon of cumin gives the empanada filling traditional Mexican flavor. There’s a little salt and black pepper mixed in too.
• Optional ingredients: To give the empanadas a satiny finish, you can brush them with a simple egg wash. While optional, jarred or fresh salsa verde is perfect to serve on the side for dipping.

Directions

Step 1: Make the filling

Preheat your oven to 400°F. In a small bowl, combine the cooked chicken, cheese, cream cheese, sweet red pepper, jalapeno, cumin, salt and pepper.

Step 2: Make the dough rounds

On a lightly floured surface, roll each pie dough into a 15-inch circle.

Using a floured 3-inch round biscuit cutter, cut rounds out of the dough.

Editor’s Tip: Once you’ve cut all the rounds you can, pull the dough scraps together, roll them out to the same thickness, and cut more rounds from them.

Step 3: Fill the empanadas

Place about 1 teaspoon of filling on half of each circle. Moisten the edges with water, and fold the crust over the filling.

Press the edges with a fork to seal them.

Step 4: Bake the empanadas

Transfer the empanadas to greased baking sheets. If you’d like, brush each one with egg wash. Bake the empanadas until they’re golden brown, about 12 to 15 minutes. Transfer them to wire racks. Serve the mini chicken empanadas warm, with optional salsa verde on the side.

Editor’s Tip: For easier cleanup, you can line the baking sheets with parchment paper or foil sprayed with nonstick cooking spray.

Mini Chicken Empanadas Variations

• Try mini beef empanadas: Instead of chicken, use cooked, chopped beef from a pot roast or slow-cooker barbacoa.
• Make a vegetarian version: Replace the meat in the filling with a mix of diced cooked veggies such as peppers, onions and corn.
• Use a bean filling: Add a small amount of refried beans to the chicken and cheese filling. Or omit the chicken altogether and replace it with beans.

How to Store Mini Chicken Empanadas

Let the empanadas cool completely on a wire rack. Transfer them to a tightly sealed food storage container and refrigerate them for up to four days.

Can you freeze mini chicken empanadas?

Yes, you can freeze mini chicken empanadas, either baked or unbaked. Arrange them in a single layer on a tray and place them in the freezer. Once they’re frozen solid, transfer them to a freezer-proof container or resealable bag. They’ll last in the freezer for up to three months.

You can bake unbaked chicken mini empanadas from frozen, following the recipe directions. Baked empanadas can be thawed in the refrigerator overnight and then reheated in the oven.

Can you make mini chicken empanadas ahead of time?

To save some time on the day you want to serve them, you can prepare the mini chicken empanadas up to a day in advance. Follow the recipe directions to fill and seal the empanadas. Place them in a single layer in a tightly sealed container and store them in the fridge.

How should you reheat mini chicken empanadas?

These mini empanadas are a great choice to make and bake ahead of time as an easy-to-grab snack. Reheat refrigerated chicken empanadas on a parchment-lined baking sheet in a 350° oven. Drape a piece of foil over them to prevent over-browning, and bake them until they’re heated through. You can also reheat them in a toaster oven or air fryer.

Mini Chicken Empanadas Tips

Can you make mini chicken empanadas in an air fryer?

Yes, you can skip the oven and cook the mini chicken empanadas in an air fryer instead. Place the sealed and filled empanadas on the tray inside the air-fryer drawer. Set the air fryer to 400° and cook the empanadas. Begin checking them after about 7 minutes, adding more time as necessary until they’re browned and heated through.

How should you serve mini chicken empanadas?

Salsa verde is an optional side recommended in the recipe, but you can also serve mini chicken empanadas with sour cream, cheesy queso dip or homemade restaurant salsa that’s as spicy or mild as you like. To round out the meal, add a side dish of zesty Texas-style Spanish rice, spicy refried beans or a fresh Mexican fiesta salad made with romaine lettuce, corn and black beans.

Watch How to Make Mini Chicken Empanadas

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