Easiest Way to Prepare Appetizing Chicken mini empanadas

Chicken mini empanadas. In a small bowl, combine the first eight ingredients. Press around sealed edges with a fork. Prick the tops with a fork and brush with the egg.

Chicken mini empanadas Fold dough over filling, pressing edges with a fork to seal. Arrange empanadas on prepared baking sheet. The simple dough, similar to pie crust, comes together in a jiffy in the food processor. You can cook Chicken mini empanadas using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken mini empanadas

  1. You need 2 packages of ready to bake pie crusts (4 9" rounds).
  2. It's 9 oz of package short cuts chicken breast, chopped.
  3. Prepare 3/4 cup of chunky salsa.
  4. Prepare 3 oz of can sliced ripe olives.
  5. Prepare 3/4 cup of shredded Mexican cheese blend.
  6. You need of Extra salsa, sour cream, and guacamole for serving (optional).

These even work great as leftovers in my kids' lunches the next day. I like to reheat them just a touch, but my kids love them cold. These chicken empanadas, filled with bell pepper, onion, cilantro, and green olives, are inspired by authentic "empanadas de pollo" found in roadside stands in Puerto Rico. Combine lime juice, seasoning, cheese, sofrito and shredded chicken in a bowl and stir to combine.

Chicken mini empanadas step by step

  1. Remove pie crusts from packaging and let warm at room temperature for 15 mins.
  2. Preheat oven to 400..
  3. In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat..
  4. Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one..
  5. Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal..
  6. Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired..

All empanadas follow the same premise: tasty dough, hearty filling, crunchy outside, and spicy or other complementary dipping sauces. Add the chopped celery, carrot, potato, onion, dried thyme, dried rosemary, and salt. Freezing Tip: Freeze unbaked empanadas in a single layer on a tray, and then transfer to a zip-top plastic freezer bag. In a medium saucepan, combine chicken, salsa, taco sauce and olives. Shredded Chicken Empanadas Try this delicious snack with a spicy touch: Chipotle Chicken Mini Empanadas!

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