Mini Chicken Empanadas: A Crispy, Flavorful Handheld Appetizer
If you’re looking for a delicious, bite-sized appetizer, these Mini Chicken Empanadas are the perfect choice! With a flaky, golden crust and a savory, spiced chicken filling, they’re packed with flavor and easy to make ahead for parties, game nights, or casual gatherings.

These crispy, handheld delights can be baked or fried, making them versatile and customizable with different seasonings, cheeses, or dipping sauces. Serve them warm with a side of salsa or guacamole for the ultimate appetizer experience!
Why You’ll Love Mini Chicken Empanadas
🥟 Crispy & Flaky Crust
Each empanada is made with a buttery, golden-brown pastry that melts in your mouth.
🌮 Flavorful Spiced Filling
Tender shredded chicken is seasoned with smoky spices, onions, and peppers for a rich, bold taste.
🔥 Baked or Fried Options
Bake for a lighter version or fry for an extra crispy texture.
🎉 Perfect for Any Occasion
Great for appetizers, lunchboxes, or as a party snack—kids and adults love them!
Ingredients for Mini Chicken Empanadas
For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (cold, cubed)
- 1 egg
- ½ cup cold water
For the Chicken Filling:
- 1 ½ cups cooked shredded chicken
- 1 small onion (finely diced)
- 1 small bell pepper (diced)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- 2 tablespoons tomato paste
- ¼ cup chicken broth
- 1 tablespoon olive oil
For Assembly:
- 1 egg (beaten, for egg wash)
- Oil (for frying, if frying)
- Salsa, sour cream, or guacamole (for dipping)
Step-by-Step Instructions

1️⃣ Prepare the Dough
- In a bowl, whisk together flour and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add the egg and cold water, mixing until a dough forms. Knead for 2 minutes, wrap in plastic, and chill for 30 minutes.
2️⃣ Make the Chicken Filling
- Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until softened.
- Stir in the shredded chicken, smoked paprika, cumin, chili powder, salt, pepper, oregano, and tomato paste.
- Add the chicken broth and cook for 2-3 minutes, allowing the flavors to blend. Remove from heat and let cool.
3️⃣ Assemble the Empanadas
- Roll out the dough on a floured surface to ⅛-inch thickness. Cut out small circles using a 3-inch round cutter.
- Place a spoonful of chicken filling in the center of each circle. Fold over and press the edges together. Use a fork to crimp the edges.
4️⃣ Bake or Fry
- To Bake: Brush empanadas with egg wash and bake at 375°F (190°C) for 20-22 minutes until golden.
- To Fry: Heat oil to 350°F (175°C) and fry empanadas for 2-3 minutes per side, until crispy and golden. Drain on paper towels.
5️⃣ Serve & Enjoy
- Serve warm with salsa, guacamole, or sour cream for dipping!
Tips for the Best Mini Chicken Empanadas
🥶 Make Ahead & Freeze
Prepare the empanadas in advance and freeze them before baking or frying. Cook directly from frozen!
🥩 Try Different Fillings
Swap chicken for beef, shrimp, or vegetarian fillings like black beans and cheese.
🥚 Use an Egg Wash for a Golden Crust
Brushing with egg wash before baking adds a beautiful golden color to the empanadas.
🔥 Fry for Extra Crispiness
For a crunchier bite, deep-fry the empanadas instead of baking them.

Mini Chicken Empanadas
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cubed
- 1 egg
- ½ cup cold water
For the Filling:
- 1 ½ cups shredded chicken
- 1 small onion diced
- 1 small bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- 2 tablespoons tomato paste
- ¼ cup chicken broth
- 1 tablespoon olive oil
For Assembly:
- 1 egg beaten, for egg wash
- Oil for frying, if frying
- Salsa or guacamole for serving
Instructions
- Make Dough: Mix flour, salt, and butter until crumbly. Add egg and water; knead into a dough. Chill for 30 minutes.
- Prepare Filling: Sauté onion, garlic, and bell pepper in oil. Add shredded chicken, spices, tomato paste, and broth. Cook for 2-3 minutes.
- Assemble Empanadas: Roll dough, cut circles, and fill with chicken mixture. Fold and crimp edges with a fork.
- Bake or Fry:
- Bake at 375°F (190°C) for 20-22 minutes until golden.
- Fry at 350°F (175°C) for 2-3 minutes per side until crispy.
- Serve: Enjoy with salsa, guacamole, or sour cream!