MINI EMPANADAS RECIPE RECIPES

Name: Mini Chicken Empanadas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 2-1/2 dozen.
Cuisine: North America, Mexican
Ingredients: 1 cup finely chopped cooked chicken; 2/3 cup shredded Colby-Monterey Jack cheese; 3 tablespoons cream cheese, softened; 4 teaspoons chopped sweet red pepper; 2 teaspoons chopped seeded jalapeno pepper; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 sheets refrigerated pie crust

MINI CHICKEN EMPANADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mini Chicken Empanadas Recipe: How to Make It - Taste of Home image

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

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets refrigerated pie crust

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, FatContent 5g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 1 fat

BEEF EMPANADAS RECIPE | STUART O'KEEFFE | FOOD NETWORK

Beef Empanadas Recipe | Stuart O'Keeffe | Food Network image

Provided by Stuart O'Keeffe

Categories appetizer

Total Time 45 minutes

Cook Time 30 minutes

Yield 22 to 24 empanadas

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound ground beef
1/4 pound fresh chorizo sausage, casings removed
3/4 cup finely chopped onion
2 cloves garlic, finely chopped
1/4 teaspoon ground cumin, plus more if desired
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
All-purpose flour, for sprinkling
One 2-crust package store-bought pie crust (see Cook's Note)
1 large egg

Steps:

Preheat the oven to 375 degrees F.
Heat the olive oil in a large skillet over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook, stirring constantly and breaking up chunks of meat with a potato masher or wooden spoon, until the ingredients are well blended, 5 to 7 minutes. Add additional cumin, if desired, and cook until the meat is browned and cooked through, 3 to 4 minutes longer. Set aside to cool.
On a floured surface, roll out each pie crust to a circle about 13 inches in diameter. Stamp out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of a round. Fold the other half of the round over the filling. Crimp the edges with a fork to seal the empanada all around. Repeat with the remaining rounds and filling.
Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick baking sheet and bake until golden brown, about 15 minutes. Transfer the empanadas to a platter and serve.
Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts.

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AIR-FRYER EMPANADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

I entertain a lot, so I appreciate make-ahead recipes. These air-fryer empanadas are easy and delicious. I recommend making a few extra batches—they go fast! —Lynn Scully, Rancho Santa Fe, California
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