Chicken Empanadas

"Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers."
photo by emily.l.henry photo by emily.l.henry
photo by emily.l.henry
photo by strawberrybird photo by strawberrybird
photo by Dominique353 photo by Dominique353
Ready In:
8-9 empanadas, (approx.)




  • Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
  • On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
  • Place approximately 2 tablespoons of chicken mixture in center of dough circles.
  • Fold each circle in half and crimp edges with a fork.
  • Place on a baking sheet and brush tops with egg yolks.
  • Sprinkle top with mixed salt and chili powder.
  • Bake 12-13 minutes at 400F degrees.
  • Serve warm or at room temperature.
  • Freezes well.

Questions & Replies

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  1. Miss Annie, all I can say if yum!!!! I have been taste testing several appetizers for a shower I am throwing- Tested these on hubby & daughter and the said they were awesome. Really great flavor and very easy. This is truely one of the winners!
  2. UPDATE -- I made a half recipe of these again today, and they came out tastier. This time I used just under a cup of shredded chicken, and only a half cup or less of Monterey Jack (no cheddar this time). I moistened the mix with about a tablespoon of green taco sauce (La Victoria brand), and gave it a generous dose of chili powder and some salt. I used one green onion (next time I;; try red onion), and about a tablespoon of finely chopped tomato. What especially made them good this time, though: I remembered to brush 'em with egg yolk and sprinkle on the salt and chili powder, which adds flavor and makes them crisp. With 1 pie crust, I got 13 appetizers using a 3" round cookie cutter. (Someone more deft with a rolling pin might get one more.) 12 min. at 400° was just right. Excellent this time! Thank you, Miss Annie!
  3. These are so good. I found Empanada circles in the frozen section of a latin market and they were very easy to use. they are called discos. I cut salt in half for the inside mixture and only used 1/2 tsp for the top. I will be making these again real soon.
  4. The topping (salt and chili powder) just ruined it. I was excited to find something that would work for leftover pie crust, but unfortunately, most of this went in the trash.
  5. TOO DANG SALTY! SALTY! SALTY! I ended up having to scrape the nice golden-brown crust off the tops, and it was still just insanely salty. The topping was just ridiculous with the salt. I don't even know if the filling tasted good on it's own (smelled good), because the only thing we could taste was salt. If I ever make this again, I will try just mixing a couple teaspoons chili powder in with the egg yolks to brush on the tops, and omit all the salt from the topping altogether. Ruined it.


  1. These are real good. I added 2 TB of Mayo to make them more moist inside(could use maybe cottage cheese?) I could also maybe recommend crumbled Feta cheese instead of Cheddar, or maybe Pepper, or Habanero Jack to pick up the spice a bit.



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