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Spicy Chicken Empanaditas (Mini Empanadas)

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Miniature Latin-inspired turnovers filled with spicy shredded chicken, aromatic spices, and melty cheese (if you like), wrapped in golden pastry — perfect finger food with serious flavor.

Spicy Chicken Empanaditas (Mini Empanadas)

For the Spicy Chicken Filling
 2 cups cooked chicken, finely shredded (rotisserie or poached breast/thighs work well)
 1 tbsp olive oil
 1 small onion, finely diced
 2 cloves garlic, minced
 1 small jalapeño or serrano pepper, minced (adjust to heat level)
 ½ tsp smoked paprika
 ½ tsp ground cumin
 ½ tsp oregano
 2 tbsp tomato paste
 2 tbsp chicken broth or water (to moisten)
 Salt and pepper, to taste
 Optional: ½ cup shredded cheese (Monterey Jack, cheddar, or queso fresco)
 Optional: chopped cilantro or scallions
For the Dough (Homemade Option)
 2 ½ cups all-purpose flour
 1 tsp salt
 1 tsp paprika or turmeric (for color, optional)
 ½ cup cold butter, cut into cubes
 1 large egg
 ½ cup ice water
 1 tbsp white vinegar
For Assembly
Make the Dough (Skip if using pre-made)
1

  1. In a large bowl, whisk together flour, salt, and paprika.

  2. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.

  3. In a small bowl, beat the egg with vinegar and ⅓ cup ice water.

  4. Add to flour mixture and mix until dough forms.

  5. Turn out and knead lightly until smooth. Add more water if dry.

  6. Wrap in plastic and chill for 30 minutes.

Make the Spicy Chicken Filling
2

  1. Heat olive oil in a skillet over medium heat.

  2. Add diced onion and cook until softened, 4–5 minutes.

  3. Stir in garlic and jalapeño, cooking 1 more minute.

  4. Add tomato paste, paprika, cumin, and oregano. Stir to coat.

  5. Mix in shredded chicken and broth. Cook 2–3 minutes until warmed and coated.

  6. Season with salt and pepper. Let cool slightly.

  7. Optional: Stir in cheese and herbs once mixture is cooled.

Assemble the Empanaditas
3

  1. Preheat oven to 400°F (200°C) or prepare oil for frying.

  2. On a floured surface, roll dough to ⅛-inch thick. Cut into 3–4 inch circles.

  3. Place 1 tablespoon of filling in the center of each round.

  4. Fold over to create a half-moon. Press edges to seal.

  5. Crimp with a fork or twist edges for a classic empanada seal.

  6. Place on parchment-lined baking sheet.

Bake or Fry
4

To Bake:

  1. Brush empanaditas with egg wash.

  2. Bake for 20–25 minutes until golden brown and crisp.

To Fry (Optional):

 

  1. Heat neutral oil to 350°F (175°C) in a heavy pan.

  2. Fry empanaditas in batches, 2–3 minutes per side, until golden.

  3. Drain on paper towels.

Serve With
5

  • Creamy Cilantro Sauce

  • Salsa Roja or Verde

  • Lime wedges & hot sauce

Flavor Variations
6

  • Use ground beef, chorizo, or black beans & corn instead of chicken

  • Add cream cheese or ricotta to the filling for a creamy twist

  • Stir in chopped chipotle in adobo for smoky heat

  • Make it sweet-savory with a touch of raisins or diced olives

Pairing Suggestions
7

  • Wine: Garnacha, Tempranillo, or a chilled Rosé

  • Cocktail: Classic margarita, smoky mezcal paloma, or michelada

  • Non-Alcoholic: Tamarind soda, lime agua fresca, or spiced iced tea

Nutrition Facts

6 servings

Serving size