There’s something irresistibly comforting about biting into a warm, flaky empanada, especially when it’s packed with tender, savory chicken. One afternoon, craving a snack that felt both homemade and special, I decided to whip up a batch of mini chicken empanadas—and what started as a simple idea quickly became my go-to treat for gatherings or a cozy night in. These little pockets of flavor are surprisingly easy to make, offering a perfect balance of crispy crust and juicy filling that never fails to impress. Whether you’re cooking for family, entertaining friends, or simply want a delicious alternative to fast food, these mini chicken empanadas bring a fun, crowd-pleasing twist to your kitchen repertoire.
Why choose Mini Chicken Empanadas?
Crispy Delight: Each empanada boasts a perfectly flaky, golden crust that crunches beautifully with every bite. Tender Filling: The juicy, seasoned chicken inside delivers a comforting, savory punch. Quick & Easy: These mini treats come together fast, ideal for busy days or last-minute guests. Versatile Snack: Perfect for parties, family dinners, or a satisfying solo snack. Homemade Comfort: Say goodbye to fast food boredom and enjoy a wholesome, lovingly made alternative.
Mini Chicken Empanadas Ingredients
For the Dough
- All-purpose flour – Use for a tender, flaky crust that’s easy to work with.
- Cold unsalted butter – Keeps the crust crispy and golden when baked.
- Salt – Enhances the dough’s flavor without overpowering the filling.
- Ice water – Helps bind the dough just right, preventing it from being tough.
For the Chicken Filling
- Cooked chicken breast – Shredded or finely chopped for juicy, tender bites.
- Onion – Sautéed to add a deep, savory sweetness to the filling.
- Garlic – Crushed for an aromatic punch that complements the chicken.
- Smoked paprika – Adds smoky warmth that’s signature to many empanadas.
- Cumin – Brings a subtle earthiness enhancing the flavor complexity.
- Salt and pepper – Essential for balancing the seasoning perfectly.
- Fresh cilantro – Chopped to brighten the filling with a fresh herb note.
- Olive oil – For sautéing veggies and melding the flavors together.
Optional Extras
- Hard-boiled egg – Diced and mixed in for a traditional touch and creaminess.
- Green olives – Chopped, adding briny pops of flavor if you like a tangy twist.
- Cheddar or mozzarella cheese – Melted inside for gooey richness.
These well-chosen ingredients come together to create mouthwatering mini chicken empanadas that balance a crisp exterior with a flavorful, tender interior you’ll love.
How to Make Mini Chicken Empanadas
- Combine Flour and Salt: In a bowl, whisk all-purpose flour and salt until evenly mixed, ensuring a tender, flaky texture and golden-brown crust when baked.
- Cut in Butter: Add cold, cubed butter and use a pastry cutter (or fingers) to blend until mixture resembles coarse crumbs, about 30 seconds.
- Add Ice Water: Gradually stir in ice water, 1 tbsp at a time, until dough clings together; avoid overmixing to keep the crust light.
- Chill Dough: Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes until firm and easy to roll.
For the Filling:
- Sauté Onion and Garlic: Heat olive oil over medium, cook onion and garlic until translucent and fragrant, about 3 minutes, stirring occasionally to prevent sticking.
- Add Chicken and Spices: Stir in shredded chicken, smoked paprika, cumin, salt, and pepper; cook for 2 minutes until spices bloom and chicken is warmed through.
- Finish Filling: Remove from heat, stir in chopped cilantro until bright green and fragrant, then cool filling for 10 minutes before assembling empanadas.
Assembly & Baking:
- Roll and Fill: On a floured surface, roll dough to 1/8-inch thickness; cut 3-inch rounds and spoon 1 tbsp filling onto each circle.
- Seal Empanadas: Brush edges with water, fold discs over filling, and press with a fork until tightly crimped, ensuring no leaks during baking.
- Bake: Arrange empanadas on a parchment-lined sheet, brush with egg wash, and bake at 375°F for 20–25 minutes until golden brown and crisp.
Optional: Serve with lime wedges for a zesty finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Mini Chicken Empanadas
- Chill the Dough: Always refrigerate the dough for at least 30 minutes; this prevents shrinkage and ensures a flaky, tender crust.
- Don’t Overfill: Use about 1 tablespoon of filling per empanada to avoid leaks and ensure even cooking.
- Seal Edges Well: Press edges firmly with a fork after brushing with water to keep your mini chicken empanadas intact while baking.
- Use Cold Butter: Cold butter in the dough creates those perfect flaky layers—avoid letting it soften before mixing.
- Let Filling Cool: Cool the chicken filling before assembling; hot filling can make the dough soggy and hard to handle.
Make Ahead Options
These Mini Chicken Empanadas are a fantastic choice for meal prep, making busy weeknights a breeze! You can prepare the dough up to 24 hours in advance, just wrap it tightly in plastic wrap and refrigerate to keep it fresh and pliable. The chicken filling can also be made ahead, allowing flavors to meld beautifully if stored in an airtight container for up to 3 days in the fridge. When you’re ready to enjoy, simply roll out the dough, fill, and bake as directed for perfectly crispy empanadas just as delicious as when freshly made. This approach not only saves time but also means you’ll always have a satisfying homemade snack at your fingertips!
Mini Chicken Empanadas Variations & Substitutions
Feel free to get creative with these mini chicken empanadas for a customized twist that suits your taste buds!
- Dairy-Free: Swap butter for coconut oil to maintain a flaky crust without the dairy.
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper inside the filling for a lively heat.
- Herbed Twist: Incorporate fresh herbs like thyme or oregano into the chicken filling for an aromatic boost.
These fragrant herbs can elevate the flavor profile, adding depth to every bite. It’s an enchanting way to embrace personalized flavors!
- Vegetarian: Replace chicken with sautéed mushrooms or lentils for a hearty, meatless option.
- Cheesy Delight: Mix in your favorite cheese—like cream cheese or feta—into the filling for a rich, melty texture.
Adding cheese creates a delightful creaminess that harmonizes with the savory goodness, making each bite even more irresistible.
- Sweet Surprise: Try adding a spoonful of fruit like diced apples or raisins in the filling for a sweet-tart contrast.
- Whole Wheat: Use whole wheat flour in the dough for a nutty flavor that adds nutritional value without sacrificing taste.
With these variations, you can enjoy each empanada as a unique and personal creation!
How to Store and Freeze Mini Chicken Empanadas
Room Temperature: Enjoy your freshly baked mini chicken empanadas for up to 2 hours at room temperature. If not consumed, refrigerate for longer freshness.
Fridge: Store leftover empanadas in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven to restore crispiness.
Freezer: Freeze unbaked empanadas on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
Reheating: For best results, reheat baked mini chicken empanadas in the oven at 350°F for about 10-15 minutes until heated through and crispy again.
What to Serve with Mini Chicken Empanadas?
Savor the flavors of your meal by pairing these delightful pockets with side dishes that enhance their warm, comforting essence.
- Zesty Salsa: A spoonful of fresh salsa adds a burst of acidity, brightening up the flavors and bringing a refreshing contrast to the savory filling.
- Guacamole: Creamy, rich guacamole complements the crispy dough, creating a luxurious dip that perfectly balances the spice of the empanadas.
Think of serving these empanadas with a side of guacamole for a delightful texture contrast—it’s a match made in culinary heaven!
- Crispy Side Salad: A crisp salad featuring mixed greens, tomatoes, and cucumbers provides a refreshing crunch that contrasts beautifully with the warm, flaky empanadas.
- Mexican Street Corn: Charred corn with lime and cotija cheese adds sweetness and zest, making each bite even more exciting.
This combination together feels vibrant and festive, offering a colorful plate that celebrates the essence of your meal.
- Chili Flavored Corn Chips: These crunchy, spiraled chips introduce an exciting crunch while their warmth plays well with the empanadas’ spices.
- Margaritas: Serve with a tangy margarita to elevate your gathering experience—its citrus notes play beautifully against the rich flavors of the empanadas.
For dessert, consider pairing with flan or churros for a sweet finish that will delight everyone’s taste buds!
Mini Chicken Empanadas Recipe FAQs
How do I know when my chicken is perfect for the filling?
Choose cooked chicken breast that’s tender and fully cooked through, without any dry or dark spots. Shredded or finely chopped chicken works best to ensure each bite is juicy and flavorful.
Can I store leftover mini chicken empanadas, and how long will they last?
Absolutely! Store leftover empanadas in an airtight container in the fridge for up to 3 days. I recommend reheating them in the oven to keep the crust crispy and the filling warm—microwaving often makes the crust soggy.
What’s the best way to freeze mini chicken empanadas?
Very! First, freeze unbaked empanadas on a baking sheet until they’re firm, about 1–2 hours. Then, transfer them to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place frozen empanadas on a parchment-lined sheet, brush with egg wash, and bake at 375°F for 25–30 minutes, adding a few extra minutes to the usual baking time.
My dough keeps shrinking or getting tough after baking—what am I doing wrong?
This is common if the dough isn’t chilled or was overworked. Always refrigerate the dough for at least 30 minutes before rolling, and avoid overmixing once you add water. Using cold butter and handling the dough gently keeps it tender and flaky.
Are mini chicken empanadas safe for pets or those with allergies?
While these are delicious for us humans, they’re not suitable for pets due to spices like cumin and paprika, plus onion and garlic. For allergy concerns, check each ingredient carefully—especially spices and dairy if adding cheese—and consider substitutions to suit dietary needs.
Irresistibly Crispy Mini Chicken Empanadas You Can’t Resist
Ingredients
Equipment
Method
- In a bowl, whisk all-purpose flour and salt until evenly mixed, ensuring a tender, flaky texture and golden-brown crust when baked.
- Add cold, cubed butter and use a pastry cutter (or fingers) to blend until mixture resembles coarse crumbs, about 30 seconds.
- Gradually stir in ice water, 1 tbsp at a time, until dough clings together; avoid overmixing to keep the crust light.
- Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes until firm and easy to roll.
- Heat olive oil over medium, cook onion and garlic until translucent and fragrant, about 3 minutes, stirring occasionally to prevent sticking.
- Stir in shredded chicken, smoked paprika, cumin, salt, and pepper; cook for 2 minutes until spices bloom and chicken is warmed through.
- Remove from heat, stir in chopped cilantro until bright green and fragrant, then cool filling for 10 minutes before assembling empanadas.
- On a floured surface, roll dough to 1/8-inch thickness; cut 3-inch rounds and spoon 1 tbsp filling onto each circle.
- Brush edges with water, fold discs over filling, and press with a fork until tightly crimped, ensuring no leaks during baking.
- Arrange empanadas on a parchment-lined sheet, brush with egg wash, and bake at 375°F for 20–25 minutes until golden brown and crisp.
