Mini Chicken Empanadas are delightful savory pastries that originated in Latin American cuisine. These handheld treats feature a flaky pastry crust filled with a flavorful mixture of cooked chicken, cheese, and spices. In this recipe, we’ll explore the history and story behind empanadas while providing detailed instructions on how to create these delicious bite-sized snacks.

Empanadas have a long and diverse history that spans various cultures and regions. The word “empanada” comes from the Spanish verb “empanar,” which means “to coat with bread.” It is believed that empanadas originated in Galicia, a region in northwest Spain, and were brought to Latin America by Spanish colonizers.

Throughout Latin America, empanadas have become a beloved culinary tradition, with each country and region adding its unique twist to the recipe. The fillings can vary widely, ranging from meats and cheeses to vegetables and fruits. Empanadas are commonly enjoyed as a street food, party appetizer, or a main course.

PREP: 30 MIN.

BAKE: 15 MIN./BATCH

MAKES: ABOUT 2½ DOZEN

INGREDIENTS

• 1 cup finely chopped cooked chicken
• ⅔ 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
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 package (14.1 ounces) refrigerated pie pastry

INSTRUCTIONS

1. In a small bowl, combine the finely chopped cooked chicken, shredded Colby-Monterey Jack cheese, softened cream cheese, chopped sweet red pepper, chopped seeded jalapeno pepper, ground cumin, salt, and pepper. This flavorful mixture will serve as the filling for the empanadas.
2. On a lightly floured surface, roll each pastry sheet from the refrigerated pie pastry into a 15-inch circle. This will create a thin and pliable crust for the empanadas. You can use a rolling pin to achieve the desired thickness.
3. Using a floured 3-inch round biscuit cutter, cut out circles from the rolled pastry sheets. These circles will serve as the base for each mini empanada.
4. Place about 1 teaspoon of the chicken filling onto one half of each pastry circle. Moisten the edges of the pastry with water to help seal the empanadas.
5. Fold the pastry over the filling, creating a half-moon shape. Press the edges firmly with a fork to seal the empanadas and prevent the filling from leaking during baking.
6. Transfer the assembled empanadas onto greased baking sheets, spacing them evenly. This will allow for even baking and browning of the pastry.
7. Bake the empanadas in a preheated oven at 400°F (200°C) for 12-15 minutes or until they turn golden brown. The precise baking time may vary, so keep a close eye on them to ensure they don’t overcook.
8. Once the empanadas are golden brown and cooked through, remove them from the oven and transfer them to wire racks to cool slightly. Mini Chicken Empanadas are best enjoyed warm.

NOTE:

• Serve these delectable Mini Chicken Empanadas as appetizers at parties, gatherings, or enjoy them as a flavorful snack. Their compact size and delicious filling make them a hit among both kids and adults. You can also pair them with a dipping sauce or serve them alongside a fresh salad for a more substantial meal.
• Empanadas are a testament to the culinary creativity and rich cultural heritage of Latin America. They offer a perfect combination of savory flavors and a satisfying pastry crust. So, grab your apron, prepare these Mini Chicken Empanadas, and indulge in this beloved Latin American treat!