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Mini Chicken Empanadas

 Mini Chicken Empanadas
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
30 ServingsPrep: 30 min. Bake: 15 min./batch


  • 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


  • 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.
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 of 2

Mini Chicken Empanadas (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.