Mini Chicken and Vegetable Empanadas
Savory and flaky empanadas filled with a delicious mixture of chicken and vegetables, perfect for a snack or appetizer.
Ingredients
For the Filling:
- 300 g cooked chicken breast shredded
- 1 small onion finely chopped
- 1 small carrot grated
- 1/2 cup frozen peas
- 1/2 cup corn kernels fresh or frozen
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh cilantro or parsley chopped (optional)
For the Dough:
- 1 sheet of store-bought empanada dough or puff pastry
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a pan, heat olive oil and sauté the chopped onion and grated carrot for 5-7 minutes until softened.
- Add the peas, corn, cumin, paprika, salt, and black pepper. Cook for another 3-4 minutes.
- Remove from heat and stir in the shredded chicken and fresh herbs (if using). Let the mixture cool slightly.
- Roll out the empanada dough and cut it into small circles or squares.
- Place a spoonful of the filling in the center of each dough piece and fold to form a half-moon or triangle shape. Press the edges to seal tightly.
- Brush each empanada with beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the empanadas are golden and crispy.
- Let cool slightly before serving.
NUTRITION FACTS (Per Serving)
Calories: 220 kcal
Carbohydrates: 20 g
Fat: 12 g
Protein: 15 g