Easy Chicken Empanadas – Mini

The aroma always takes me back. I remember being a kid, standing on a stool in my grandmother’s kitchen, watching her deft hands transform simple ingredients into magic. She’d be humming a tune as she pinched the edges of empanadas just so, a perfect crimp every time. The kitchen would fill with the savory scent of spiced chicken and the warm, comforting feeling of family. These mini chicken empanadas aren’t just a recipe; they’re a taste of home, a memory I cherish and love to share.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6
• Yield: 18 empanadas
• Dietary Type: Comfort Food

Ingredients

• 11 ounces pie dough, mix (suggest Betty Crocker)
• 1 (9 3/4 ounce) can white chicken meat, drained
• 1 (3 ounce) can sliced ripe olives
• 1 cup thick & chunky salsa
• 1 cup shredded Mexican blend cheese

Equipment Needed

• Medium saucepan
• Measuring cups and spoons
• Floured surface
• Rolling pin
• 3-inch round cutter (or empanada maker)
• Baking sheet
• Fork

Instructions

1. Prepare the pie dough: Follow the package directions on your pie dough mix for a double-crust pie. Once prepared, wrap the dough in plastic wrap or parchment paper and chill it in the refrigerator. This step is crucial as it makes the dough easier to handle and prevents it from shrinking during baking.

2. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures the empanadas will bake evenly and achieve a beautiful golden-brown color.

3. Prepare the chicken filling: In a medium saucepan, combine the drained white chicken meat, thick & chunky salsa, and sliced ripe olives.

4. Simmer the filling: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring occasionally. This allows the flavors to meld together and creates a cohesive filling.

5. Add the cheese: Remove the saucepan from the heat and stir in the shredded Mexican blend cheese. The cheese will melt into the warm filling, creating a creamy and delicious texture. Cool the mixture slightly before using it to fill the empanadas; this will prevent the dough from becoming soggy.

6. Roll out the dough: Lightly flour a clean, flat surface. Roll out the chilled pie dough to a thickness of approximately 1/8 inch. Ensure the dough is evenly rolled to avoid thin spots that could tear during baking.

7. Cut out the empanada circles: Using a 3-inch round cutter (or your Tupperware empanada maker, if you have one!), cut out circles from the rolled dough. You should be able to cut out about 18 circles. Re-roll any scraps of dough to maximize your yield.

8. Fill the empanadas: Place about 1 tablespoon of the chicken mixture in the center of each dough circle. Be careful not to overfill, as this can make the empanadas difficult to seal.

9. Seal the empanadas: Moisten the edges of each circle with a little water or milk. This helps the dough stick together. Fold the circles in half to form a half-moon shape. Pinch the edges firmly to seal. Alternatively, if you’re using an empanada maker, simply close it to seal the edges.

10. Vent the empanadas: Use a fork to pierce the tops of the empanadas. This allows steam to escape during baking and prevents the empanadas from bursting.

11. Bake the empanadas: Place the prepared empanadas on a baking sheet. Bake for 15 minutes, or until they are golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning.

12. Serve: Serve the empanadas hot. They are best enjoyed fresh from the oven.

Expert Tips & Tricks

• Make-ahead: The chicken filling can be made up to 2 days in advance and stored in the refrigerator. This saves time on the day you plan to bake the empanadas.
• Freezing: Unbaked empanadas can be frozen for up to 2 months. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• Dough variations: For a flakier crust, use all butter in your pie dough mix or purchase pre-made puff pastry.
• Cheese Options: Feel free to experiment with different cheeses in the filling. Monterey Jack, cheddar, or pepper jack would all be delicious additions.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken filling for an extra kick.
• Egg Wash: For an extra glossy finish, brush the empanadas with a beaten egg before baking.

Serving & Storage Suggestions

Serve these mini chicken empanadas hot as an appetizer, snack, or light meal. They pair well with a side of sour cream, guacamole, or a fresh salsa.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also reheat them in a microwave, but they may become slightly soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	406 kcal	N/A
Calories from Fat	224 g	55%
Total Fat	24.9 g	38%
Saturated Fat	8.6 g	42%
Cholesterol	49.8 mg	16%
Sodium	892.6 mg	37%
Total Carbohydrate	26.6 g	8%
Dietary Fiber	2.9 g	11%
Sugars	2.4 g	N/A
Protein	19.1 g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Empanadas: Add diced jalapeños or a pinch of chili flakes to the chicken filling for a spicy kick.
• Vegetarian Empanadas: Substitute the chicken with black beans, corn, and diced bell peppers for a vegetarian option.
• Different Dough: Use store-bought puff pastry for a flakier empanada.
• Different Protein: Substitute the chicken for shredded pork or beef. Season accordingly.
• Add Vegetables: Consider adding diced onions, bell peppers, or corn to the filling for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust instead of making my own?
A: Yes, absolutely! Using store-bought pie crust is a great time-saver. Just make sure to thaw it according to the package directions before rolling it out.

Q: What can I use if I don’t have a 3-inch round cutter?
A: You can use a glass or jar lid that is approximately 3 inches in diameter. Simply press it into the dough to create the circles.

Q: Can I bake these empanadas in an air fryer?
A: Yes, you can! Preheat your air fryer to 375°F (190°C). Place the empanadas in the air fryer basket in a single layer and bake for 8-10 minutes, or until golden brown.

Q: My empanadas are bursting open during baking. What am I doing wrong?
A: Make sure you are piercing the tops of the empanadas with a fork to allow steam to escape. Also, avoid overfilling the empanadas, as this can cause them to burst.

Q: Can I add other vegetables to the filling?
A: Absolutely! Diced bell peppers, onions, corn, or peas would all be delicious additions to the chicken filling. Just be sure to cook them slightly before adding them to the filling.

Final Thoughts

These easy mini chicken empanadas are a perfect way to bring a little bit of comfort and flavor into your kitchen. They’re quick to make, customizable, and always a crowd-pleaser. Don’t be afraid to experiment with different fillings and doughs to find your perfect empanada combination. I hope this recipe brings as much joy to your table as it does to mine. Share your creations and feedback, and happy baking!