Best 2 Mini Chicken Empanadas Recipes
Indulge in a culinary journey with our tantalizing Mini Chicken Empanadas, a delightful appetizer or main course that promises to captivate your taste buds. These bite-sized pastries are crafted with a flaky, golden crust that encases a savory filling of tender chicken, aromatic spices, and a medley of vegetables. Perfectly portable and bursting with flavor, our Mini Chicken Empanadas are a true crowd-pleaser, perfect for parties, potlucks, or a quick and satisfying meal. With our step-by-step guide and additional recipe variations, you'll discover the art of creating these delectable treats at home. So, gather your ingredients, fire up your oven, and let's embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
MINI CHICKEN EMPANADAS
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CHICKEN MINI EMPANADAS
Steps:
- Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.
- Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.
- On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
- Fold the circles in half and pinch to seal. Pierce the tops with a fork.
- Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.
Tips:
- Use a sharp knife to cut the chicken into small pieces. This will help ensure that the chicken cooks evenly.
- Be careful not to overcook the chicken. Overcooked chicken will be dry and tough.
- Feel free to adjust the seasonings to your taste. If you like things spicy, add some chopped chili peppers or cayenne pepper.
- Don't be afraid to experiment with different fillings. You can use ground beef, pork, or turkey instead of chicken. You can also add vegetables like corn, peas, or carrots.
- Make sure the empanada dough is well-sealed before frying or baking. This will prevent the filling from leaking out.
- Serve the empanadas with your favorite dipping sauce. Some popular choices include salsa, guacamole, or sour cream.
Conclusion:
Mini chicken empanadas are a delicious and versatile appetizer or snack. They are easy to make and can be customized to your liking. Whether you prefer them fried or baked, these empanadas are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy recipe, give these mini chicken empanadas a try. You won't be disappointed!
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