Description
Flaky baked mini chicken empanadas filled with seasoned chicken, creamy cheese, bell pepper, and jalapeño. Perfect for parties, appetizers, and entertaining.
Ingredients
1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Jack cheese
3 tablespoons softened cream cheese
4 teaspoons finely chopped red bell pepper
2 teaspoons finely chopped seeded jalapeño
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
2 refrigerated pie crust sheets
Optional: egg wash and salsa verde for serving
Instructions
1. Preheat the oven to 400°F. Lightly grease baking sheets.
2. In a small bowl, mix the chicken, shredded cheese, cream cheese, red bell pepper, jalapeño, cumin, salt, and black pepper until well combined.
3. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut out rounds using a 3-inch biscuit cutter.
4. Place about 1 teaspoon of filling on one side of each dough round. Lightly moisten the edges with water, fold the dough over the filling, and press the edges with a fork to seal.
5. Arrange the empanadas on the prepared baking sheets. Brush with egg wash, if using.
6. Bake for 12 to 15 minutes, or until golden brown. Let cool slightly on wire racks and serve warm with salsa verde, if desired.
Notes
For extra color and shine, brush with egg wash before baking.
Freeze unbaked empanadas for convenient make-ahead appetizers.
Serve with salsa verde, avocado sauce, or your favorite dip.
- Prep Time: 30 minutes
- Cook Time: 15 minutes per batch
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: Latin-Inspired