Chicken Mini Empanadas

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I stole this recipe for Chicken Mini Empanadas from Sandra Lee at FoodNetwork.com. These quick and easy to make empanadas are great for a weeknight meal. Chicken is cooked in a skillet with salsa, black olives and shredded cheese. Pie dough is rolled out and cut in small circles. The chicken filling is placed in the dough circle that is folded over and sealed. Baking the empanadas finishes this dish, which can be a part of a weeknight meal or served as an appetizer.

April 8th is National Empanada Day and making Chicken Mini Empanadas is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Did you know? Empanadas are named for the Spanish word Empanar which means “to bake in pastry.” Empanadas are Mexican and Spanish single-serve turnovers with a pastry crust and savory mean and vegetable fillings. They can also be filled with fruit and served as dessert.¹ (see more trivia in the Trivia tab)

Prepare 1 package (11 oz) pie dough mix according to package directions for double crust pie. Wrap dough in plastic wrap and chill. Or you can use refrigerated prepared pie crust.

The original recipe called for canned chicken. But I cook the chicken myself with some taco seasoning in a skillet.

Then I shred the chicken and follow the rest of the recipe.

Preheat oven to 400 F. In a medium saucepan, combine chicken, 1 cup salsa and 1 can (3 oz) sliced ripe olives. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in 1 cup shredded Mexican cheese blend. Cool slightly.

On a flour-dusted surface, roll dough ⅛ inch thick. Using a 3-inch round cutter, cut out 18 circles, re-rolling scraps as needed.

Place about 1 tablespoon chicken mixture in center of each circle. Moisten edges with water. Fold circles in half and pinch to seal. Pierce tops with fork. Place empanadas on a baking sheet.

Bake for 15 minutes or until golden.

Serve hot.

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Chicken Mini Empanadas

These quick and easy to make empanadas are great for a weeknight meal. Chicken is cooked in a skillet with salsa, black olives and shredded cheese. Pie dough is rolled out and cut in small circles. The chicken filling is placed in the dough circle that is folded over and sealed. Baking the empanadas finishes this dish, which can be a part of a weeknight meal or served as an appetizer.
Course Appetizer, Entree
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 1 package (11 oz) pie dough mix, Betty Crocker®
  • 1 can (9.75 oz) white chicken meat, drained, Swanson®
  • 1 cup thick and chunky salsa Ortega®
  • 1 can (3 oz) sliced ripe olives, Early California®
  • 1 cup shredded Mexican cheese blend Kraft®
  • All purpose flour for dusting

Instructions

  1. Prepare pie dough according to package directions for double crust pie. Wrap dough in plastic wrap and chill.
  2. Preheat oven to 400 F. In a medium saucepan, combine chicken, salsa and olives. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in cheese. Cool slightly.
  3. On a flour-dusted surface, roll dough ⅛ inch thick. Using a 3-inch round cutter, cut out 18 circles, rerolling scraps as needed. Place about 1 tablespoon chicken mixture in center of each circle. Moisten edges with water. Fold circles in half and pinch to seal. Pierce tops with fork.
  4. Place empanadas on baking sheet. Bake for 15 minutes or until golden. Serve hot.

Recipe Notes

I use raw chicken that I cook in a skillet sprayed with non-stick spray. You can season the chicken with taco seasoning. Shred the chicken then follow the rest of the recipe.