Mini-Chicken Empanadas

Mini-Chicken Empanadas
Latin American food is seriously one of my all-time favorite things to eat. I never get tired of eating it, and I’m always looking for new recipes to try. Somehow I’ve gone my whole life without ever having empanadas, so when I came across a recipe for mini chicken ones, I knew I had to give them a try.

These would be a perfect party appetizer (or game day snack once football starts back up!), but TJ and I actually had some for dinner the other night. The shell is buttery and crusty and the filling is a little spicy, making for the perfect combination.

Printable Recipe
Makes about 18 empanadas

1 chicken breast
2/3 cup taco cheese, shredded
2 oz cream cheese, softened
2 tsp diced pickled jalapenos
2 tsp pickled jalapeno juice
1 tsp cumin
1/2 tsp salt
1/8 tsp pepper
1 pkg refrigerated pie crust
flour, as needed

Boil the chicken breast 10-15 minutes, or until no longer pink. Use two forks to shred the chicken completely.

In a medium bowl, combine the chicken, shredded cheese, cream cheese, jalapenos, jalapeno juice, cumin, salt, and pepper.

Unroll each pie crust. Dip a drinking glass in flour and use it to cut circles into the pie crust.

Place a heaping teaspoonful of the chicken mixture in the center of each circle.

Use a finger to brush the edges of each circle with water, then fold in half. Roll out any leftover dough and repeat until the dough is used up.
Mini-Chicken Empanadas

Place the empanadas on a lined baking sheet. Using the tines of a form, press the edge of each empanada to seal.
Mini-Chicken Empanadas

Bake at 400 for 12-15 until golden brown.
Mini-Chicken Empanadas

Mini-Chicken Empanadas Mini-Chicken Empanadas Mini-Chicken Empanadas

Adapted from Taste of Home Magazine


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