EASY CHICKEN EMPANADAS - MINI
Make and share this Easy Chicken Empanadas - Mini recipe from Food.com.
Provided by Slainte32
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pie dough according to package directions for double crust pie. Wrap dough in plastic wrap or parchment paper & chill.
- Preheat oven to 400 degrees. In a medium sauce pan, combine chicken, salsa, olives. Bring to a boil, then simmer 5 minutes. Remove from heat and stir in cheese. Cool slightly.
- On flour-dusted surface, roll dough 1/8 inch thick. Using a 3 inch round cutter (or your Tupperware empanada maker!), cut out 18 circles, re-rolling scraps as needed.
- Place about 1 T. chicken mixture in center of each circle. Moisten edges with water or milk. Fold circles in half and pinch to seal (or just shut your empanada maker). Pierce tops with fork.
- Put empanadas on a baking sheet. Bake for 15 minutes or until golden. Serve hot.
Nutrition Facts : Calories 406.1, Fat 24.9, SaturatedFat 8.6, Cholesterol 49.8, Sodium 892.6, Carbohydrate 26.6, Fiber 2.9, Sugar 2.4, Protein 19.1
CHICKEN MINI EMPANADAS
Steps:
- Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.
- Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.
- On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
- Fold the circles in half and pinch to seal. Pierce the tops with a fork.
- Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.
MINI CHICKEN EMPANADAS
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CHICKEN AND BEAN PUFF PASTRY EMPANADAS
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 12 empanadas
Number Of Ingredients 23
Steps:
- Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
- Preheat the oven to 375 degrees F.
- Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
- Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
- To form empanadas:
- Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
- In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.
GROUND CHICKEN EMPANADAS
Make and share this Ground Chicken Empanadas recipe from Food.com.
Provided by Roland H.
Categories Spanish
Time 1h30m
Yield 8 Empanadas, 4 serving(s)
Number Of Ingredients 20
Steps:
- Mixture:.
- Add Jalapeno, Onion, and Garlic to a pan with a teaspoon of oil on medium heat. Saute until onion is clear.
- Add ground chicken, and immediatly add Cumin, Chili Powder, paprika, salt and Cayenne pepper over the ground chicken. so its looks like its Dusted. Mixing well over medium heat and breaking it down until it it browned.
- Remove and drain out fat, place into a bowl and let it sit for 5 mins.
- Add Cheese to the Ground Chicken and mix well. Let rest for about 10 mins before filling.
- Roll dough out, dough should be .5 inch thick. You will need 4 inch circles for each empanada.
- Place about 2 tablespoons of Meat Mixture into the middle of the Circle. And then gently fold over. Using A fork press the ends closed.
- Dough recipe:.
- Shift flour and Salt together. cut butter into 1/4 and slowly mix into flour/salt.
- In a small bowl, combine egg, Vinegar and water and beat until foamy.
- Combine Egg mixture to flour and Mix with a fork.
- Once the mixture is completely Incorporated you can use your hands to form dough. Once it is sturdy place onto a floured surface and roll into a triangle. Using Plastic wrap cover and place in fridge for 1 Hour.
- Bake:.
- Pre Heat Oven 400.
- Place each Empanada onto Pan and brush with Egg Yolk.
- Sprinkle each Empanada with Chili Powder/Salt mixture.
- Place in over for 12 to 14 minutes.
Nutrition Facts : Calories 771, Fat 44, SaturatedFat 22.2, Cholesterol 346.9, Sodium 3437, Carbohydrate 59.2, Fiber 3.6, Sugar 2.1, Protein 35.2
ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS
This recipe makes a delicious, lightly spiced filling, stuffed with little bites of soft egg, salty olives, and tender meat and veggies. My filling made quite a bit more than I needed for the amount of dough I had, so we used the leftover meat the next day in a loose meat sandwich which was also completely tasty! Feel free to double the dough if you want to use more of the meat mixture up in these empanadas. Serve with your favorite dipping sauce, such as queso, sour cream, salsa, etc.
Provided by Rebekah Rose Hills
Categories Empanada Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
- Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
- Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
- Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
- When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
- Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
- Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
- Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 39.9 g, Cholesterol 188.8 mg, Fat 31.9 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 15.4 g, Sodium 1050.5 mg, Sugar 2 g
SPICY CHICKEN EMPANADAS
Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 17
Steps:
- Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
- Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
- Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
- Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
- Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
- Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.
CARBONADA CRIOLLA MINI EMPANADAS
These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.
Provided by SunnyDaysNora
Categories Empanada Recipes
Time 5h40m
Yield 36
Number Of Ingredients 18
Steps:
- Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
- Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
- Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 18 g, Cholesterol 6.5 mg, Fat 4.5 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 231.4 mg, Sugar 1.2 g
More about "mini chicken empanadas recipes"
MINI CHICKEN EMPANADAS RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
3/5 (1)Calories 173 per servingTotal Time 50 mins
- Mix the chicken, cheese, chiles, adobo sauce, taco sauce and chopped cilantro in medium bowl.
- On a lightly floured work surface, roll out one pie crust to a 12-inch circle. Using a 3-inch round cutter, cut out 15 circles.
- Using half the chicken mixture, place 1 slightly rounded teaspoon mixture in center of each circle. Brush the outside edges lightly with the egg. Fold over to make half-moons and pinch the edges to seal.
MINI CHICKEN EMPANADAS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 7Total Time 40 minsCategory AppetizerCalories 260 per serving
MINI CHICKEN EMPANADAS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MINI CHICKEN EMPANADAS - VISUALIZATION WOMAN
From vizw.org
CHICKEN EMPANADA RECIPE EASY - THERESCIPES.INFO
From therecipes.info
CHICKEN EMPANADAS | PAULA DEEN
From pauladeen.com
FILIPINO CHICKEN EMPANADA: CRISP AND BUTTERY FLAVOR-PACKED SNACK …
From eatph.com
MINI BUTTER CHICKEN NAANPANADAS - CHEF BOMBAY
From chefbombay.com
MINI CHICKEN EMPANADAS WITH ROASTED PEPPER …
From exceldor.ca
10 BEST CHICKEN EMPANADAS EMPANADAS RECIPES | YUMMLY
From yummly.com
MINI-CHICKEN EMPANADAS - RAINSTORMS AND LOVE NOTES
From rainstormsandlovenotes.com
CHICKEN EMPANADAS RECIPE | EATINGWELL
From eatingwell.com
CHICKEN, APPLE AND CHEESE MINI EMPANADAS | CANADIAN …
From canadianliving.com
SMOKED MINI CHICKEN EMPANADAS - KINGSFORD®
From kingsford.com
CHIPOTLE CHICKEN EMPANADAS - RECIPES | GOYA FOODS
From goya.com
MINI CHICKEN EMPANADAS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CHICKEN EMPANADAS - EASY CHICKEN RECIPES
From easychickenrecipes.com
MINI CHICKEN EMPANADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI CHICKEN EMPANADAS RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
CHICKEN MINI EMPANADAS - STOLENRECIPES.NET
From stolenrecipes.net
CHICKEN EMPANADAS - MORE CHICKEN RECIPES
From morechickenrecipes.com
MINI CHICKEN EMPANADAS WITH CHEESE AND CHILES - KAREN'S KITCHEN …
From karenskitchenstories.com
CHICKEN EMPANADAS - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
MINI CHICKEN EMPANADA BITES - DISH OFF THE BLOCK
From dishofftheblock.com
CHICKEN MINI EMPANADAS | RECIPE - PINTEREST.COM
From pinterest.com
SMOKED MINI CHICKEN EMPANADAS | KINGSFORD® | RECIPE
From pinterest.com
MINI EMPANADAS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY MINI CHICKEN EMPANADAS - THE SPLENDID TABLE
From splendidtable.org
EASY MINI CHICKEN EMPANADAS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SMOKED MINI CHICKEN EMPANADAS - RECIPES | GOYA FOODS
From goya.com
AWARD-WINNING CHICKEN MINI EMPANADAS | EASY HEALTHY DINNER IDEAS
From recipeseasy.info
10 BEST GROUND CHICKEN EMPANADAS RECIPES | YUMMLY
From yummly.com
MINI CHICKEN EMPANADAS RECIPE WITH SOUR CREAM - DAISY BRAND …
From pinterest.ca
COLOMBIAN-STYLE CHICKEN EMPANADAS - SACHA SERVED WHAT
From sachaservedwhat.com
CHICKEN EMPANADAS RECIPE | MADE IN THE AIR FRYER, OVEN, OR FRIED
From imhungryforthat.com
PEANUT BUTTER AND CHOCOLATE MINI EMPANADAS - MOMMY'S HOME …
From mommyshomecooking.com
MINI CHICKEN EMPANADAS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love