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These mint chicken pockets are one of my favorite appetizers because they can be made ahead of time and frozen. So they're a perfect snack when unexpected company drops in.
36 ServingsPrep: 20 min. Bake: 20 min.


  • 1/2 pound boneless skinless chicken breast halves, thinly sliced
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon ground cumin
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup shredded pepper Jack cheese or Monterey Jack cheese
  • 2 tablespoons all-purpose flour
  • Pastry for 2 double-crust pies
  • 1/4 cup milk


  • In a large skillet, saute chicken in oil for 7-8 minutes or until
  • juices run clear. Sprinkle with cumin. Chop into very small pieces
  • and place in a bowl. Add chilies and cheese. Sprinkle with flour;
  • toss to coat.
  • Turn pastry dough onto a floured surface; roll to 1/8-in. thickness.
  • Cut with a 2-in. round cutter. Fill each circle with about 1
  • tablespoon of filling. Wet edges of circle with water. Fold half of
  • pastry over filling; seal with fingers, then press with the tines of
  • a fork. Repeat until all filling is used.
  • Place on a greased baking sheet. Brush lightly with milk. Bake at
  • 375° for 20-25 minutes or until golden brown. Serve warm.
  • Yield: 3 dozen.

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Empanditas (continued)

Editor's Note: Empanditas may be frozen after sealing. Brush with milk and bake for 30-35 minutes.
Nutritional Facts: 1 empandita equals 126 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 115 mg sodium, 12 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.