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Mini Chicken Empanadas

Updated Feb 16, 2022
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These easy Mini Chicken Empanadas are a fun twist on a South American favorite. Filled with chicken, tomatoes, cheese and spices, these handheld pies are perfect for parties or as a family-friendly dinner. Give it a try—we think you'll find that this is one of the best Mini Chicken Empanadas recipes around!

Mini Chicken Empanadas

  • Prep Time 20 min
  • Total 40 min
  • Ingredients 7
  • Servings 7
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Remove crusts from pouches; slowly and gently unroll on work surface. Separate into 14 crusts; discard scraps.
  • Step 
    2
    Line large cookie sheet with cooking parchment paper. Place 7 crusts on cookie sheet, spaced evenly apart. Set aside.
  • Step 
    3
    In medium bowl, mix chicken, tomatoes, onion, cheese, chili powder and salt. Spoon about 2 tablespoons chicken mixture on each crust on cookie sheet to within 1/2 inch of edge. Top crusts with remaining 7 crusts; press edges together with fork to seal. Prick top of each crust twice with fork.
  • Step 
    4
    Bake 12 to 15 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm.

Nutrition

260 Calories
16g Total Fat
4g Protein
27g Total Carbohydrate
0g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    To switch up your Mini Chicken Empanadas, swap the diced chicken for cooked and drained lean ground beef, if desired.
  • tip 2
    Use diced rotisserie chicken in this Mini Chicken Empanadas recipe for a quick-prep shortcut.
  • tip 3
    Serve with salsa, sour cream and guacamole for dipping.
  • tip 4
    Each box of Pillsbury™ Mini Pie Crusts contains 2 regular-size crusts, each with 7 perforated 4-inch mini crusts (14 total). Gently remove mini pie crusts along perforated edges to use in your recipe; discard scraps, or save for another use.
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