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Mini Chicken Empanadas Recipe

Mini Chicken Empanadas Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch YIELD:30 servings

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

  • 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.

Nutritional Facts

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

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.