It was really difficult not to devour more than my share of these Mini Chicken Empanadas when I pulled them out of the oven. They are ridiculously tasty... and so easy peasy to make!
Aren't they cute?
An empanada is a stuffed bread or pastry which is either baked or deep fried. Their origination is Iberian (Portuguese and Spanish), and there are many iterations of empanadas throughout the world.
This version consists of pie dough filled with cheeses, chicken, and chiles, and baked before serving. They are soooo good!
You can serve these hot or at room temperature. They are perfect for game day as well as tailgating. You can also make these in advance and freeze them before baking. Just bake them when you need them!
This week, the Secret Recipe Club members are going tailgating! My assigned blogger is Ashley from Rainstorms and Love Notes. Ashley lives in North Carolina, and blogs about food, love, life, cats, and TV binge watching (totally get that). She's adorable.
Along with the recipe for these empanadas, I was intrigued by these Sweet & Spicy Chicken Wings, these chicken jalapeño bites, these taco bites, and these Chicken and Waffle Bites. I finally settled on these empanadas, as they are so portable! Perfect for tailgating.
Mini Chicken Empanada Recipe
1 cup shredded chicken (I used meat from a rotisserie chicken)
2/3 C (about 5 ounces) shredded taco cheese
2 ounces cream cheese, softened
2 tsp diced pickled jalapeño peppers
2 tsp pickled jalapeño juice
2 tsp fresh sweet cayenne or other fresh peppers (optional)
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 package refrigerated pie crust, or homemade pie crust of your choice (enough for the top and bottom crust of a pie)
- Preheat the oven to 400 degrees F and line one baking sheet with parchment paper.
- Mix the chicken, cheeses, jalapeños, jalapeño juice, cayenne peppers, cumin, salt, and pepper together.
- Unroll the pie crusts and cut into 3 inch circles with cookie cutters or a drinking glass. Gather up the scraps into a ball and roll them out to cut more circles. I ended up with 20.
- Place a heaping teaspoon of the filling in the middle of the crust. Don't over fill or they will pop open. Using a fork, seal the edges together.
- Bake on a lined baking sheet for 15 to 20 minutes, until golden.
Make ahead tips: You can assemble them and freeze them up to 30 days before baking. You can also reheat leftovers in a 325 degree F oven for 10 minutes.