Mini Chicken Empanadas Recipe

5 3 5
Mini Chicken Empanadas Recipe
Mini Chicken Empanadas Recipe photo by Taste of Home
Publisher Photo

Mini Chicken Empanadas Recipe

Read Reviews
5 3 5
Publisher Photo
Refrigerated pie pastry 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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch

Ingredients

  • 1 cup finely chopped cooked chicken
  • 2/3 cup shredded Colby-Monterey Jack cheese
  • 3 tablespoons cream cheese, softened
  • 4 teaspoons chopped sweet red pepper
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (14.1 ounces) refrigerated pie pastry

Directions

In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.
Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mini Chicken Empanadas in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p230

Nutritional Facts

1 empanada: 81 calories, 5g fat (2g saturated fat), 10mg cholesterol, 108mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 cup finely chopped cooked chicken
  • 2/3 cup shredded Colby-Monterey Jack cheese
  • 3 tablespoons cream cheese, softened
  • 4 teaspoons chopped sweet red pepper
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (14.1 ounces) refrigerated pie pastry
  1. In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
  2. Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.
  3. Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mini Chicken Empanadas in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p230

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Reviews forMini Chicken Empanadas

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MY REVIEW
SRTW User ID: 3139715 223270
Reviewed Mar. 21, 2015

"I used a homemade crust and loved this filling. I took a shortcut and used canned chicken. They were great!"

MY REVIEW
SandyRoss User ID: 2715990 217745
Reviewed Jan. 13, 2015

"These were so good! We didn't have jalape?o so we substituted a tablespoon of diced green chilies and served with salsa and cheese queso for dipping!"

MY REVIEW
SDPasley User ID: 3462484 128238
Reviewed Sep. 3, 2012

"Really good recipe. Not as spicy as I was expecting. I made this 2 nights in a row. The second night I added a few things like garlic and cayenne pepper to the mixture for a little extra flavor. Also used salsa for dipping."

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