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Mini Chicken Empanadas

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.
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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!