Chicken mini empanadas
Chicken mini empanadas

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken mini empanadas. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken mini empanadas is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chicken mini empanadas is something which I have loved my whole life. They are fine and they look fantastic.

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. Meanwhile, using the remaining pie crust and chicken mixture and cheese, prepare the remaining appetizers.

To get started with this recipe, we have to prepare a few components. You can have chicken mini empanadas using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken mini empanadas:
  1. Make ready 2 packages ready to bake pie crusts (4 9" rounds)
  2. Get 9 oz package short cuts chicken breast, chopped
  3. Prepare 3/4 cup chunky salsa
  4. Prepare 3 oz can sliced ripe olives
  5. Make ready 3/4 cup shredded Mexican cheese blend
  6. Prepare 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.

Instructions to make Chicken mini empanadas:
  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.

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. 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.

So that is going to wrap this up with this exceptional food chicken mini empanadas recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!