Crispy, creamy chicken Empanaditas (mini empanadas)—an irresistible appetizer loved by kids and grown-ups alike! These empanadas are not only delicious but also practical and easy to prepare.
Admittedly, making these little bites can be a bit time-consuming since they’re mini. But trust me, the effort is absolutely worth it!
This easy recipe has become a family favorite. It features my Easy Make-Ahead Chicken Fillings (2 WAYS), which provide a flavorful base for these empanadas.🥟
For this version, I’ve opted for the creamy chicken filling, which adds a delicious richness to each bite. Feel free to choose your favorite variation!
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🛒Ingredients You’ll Need
- Chicken Filling: I use my Easy Make-Ahead Chicken Fillings (2 WAYS) as the flavorful base. For this recipe, I’ve chosen the creamy chicken filling, but feel free to use whichever one you prefer.
- All-Purpose Flour: The main ingredient that provides structure and texture for a tender, flaky crust.
- Masa Harina: Adds a unique corn flavor and enhances tenderness, giving the empanadas a traditional touch. 👉I use white Harina P.A.N. for this recipe, but Maseca works just as well and is equally delicious.
- Baking Powder: A leavening agent that helps the dough rise slightly, creating a lighter texture.
- Salt: Enhances the flavor.
- Unsalted Butter: Adds richness and creates a tender, flaky texture. 👉You can substitute it with lard or vegetable shortening if desired.
- Water: Binds the ingredients together and hydrates the flour to make the dough pliable.
- Eggs: Add richness and moisture, helping to bind the dough while improving texture and color.
- Vegetable Oil: Used for frying the empanadas. For best result, choose an oil with a high smoke point. I like using💡 Peanut oil.
See the recipe card for quantities.
👩🍳How to Make Empanaditas
Note: Full instructions are provided in the recipe card below.
Prepare the Filling: Follow my Easy Make-Ahead Chicken Fillings (2 WAYS) recipe. You’ll only need one batch for this recipe. 💡Save the other bath for dishes like Croquetas de Pollo, Brazilian Coxinha, or enjoy it as a tasty snack!
Prepare the Dough: In a stand mixer or mixing bowl, combine flour, masa harina, baking powder, and salt. Add butter and mix until moistened. Gradually add the mixture of water and egg, then knead until pliable. Prepare an egg wash by whisking the remaining egg with water.
Assemble the Empanadas: Roll out the dough to 1/16 inch (1.5 mm) thick and cut into 3-inch (8 cm) circles. Place 14 g of filling on each circle, brush the edges with egg wash, fold, and seal. Refrigerate until ready to fry (up to 24 hours) or freeze (up to 3 weeks).
Fry the Empanadas: Heat oil in a deep fryer or rondeau to 350°F (177°C). Fry the empanadas until golden brown and crisp, about 4 to 5 minutes. Drain on paper towels and serve hot.
See this Paraguayan version of this recipe on my website! 👉Pastel Mandi'o.
🍽️Serving Suggestions
Serve your empanadas hot alongside Fresh Salsa or Pico de Gallo.
🫙Storage, Make Ahead, & Freezing
- Storage: Cooked empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.
- Make Ahead: Ready-to-fry empanadas can be refrigerated for up to 24 hours.
- Freezing: Empanaditas can be frozen for up to 2 months. To freeze unbaked empanadas, assemble them and place them on a parchment-lined baking sheet. Freeze until solid (1 to 2 hours), then transfer to freezer bags, pressing out as much air as possible. Thaw completely before frying.
📝Camila's Tips & Variations
- Baking Option: If you prefer a lighter version, you can bake the empanadas instead of frying them. Just brush them with egg wash and bake at 375°F (190°C) until golden brown.
- Larger Empanadas: If you like, you can make bigger empanadas instead of mini ones. Just adjust the size of your dough circles and filling accordingly.
- Favorite Fillings: Feel free to use your favorite empanada filling, whether it’s chicken, beef, cheese, or vegetables. The possibilities are endless.
🤔Frequently Asked Questions
My empanada dough is too dry. What should I do?
If your dough feels crumbly or dry, gradually add a bit more water (1 tablespoon at a time) until it reaches a pliable consistency.
What if my dough is too sticky?
If the dough is too sticky to work with, sprinkle in a little more flour and knead until it becomes manageable.
Why are my empanadas leaking during frying?
Make sure the edges are sealed tightly before frying. Using an egg wash can help create a better seal.
🥗Pairing
These are my favorite dishes to serve with Empanaditas:
📋 Related
Looking for other recipes like this? Try these:
📖 Recipe
Empanaditas
Tools
- Stand Mixer or a Large Mixing Bowl
- 2- quart heavy bottom pot
Ingredients
For the Creamy Chicken Filling:
- 1 Easy Make-Ahead Chicken Filling You’ll only need one batch for this recipe.
For the Dough:
- 191 g all-purpose flour
- 113 g masa harina
- 3-½ teaspoons baking powder
- 1 teaspoon kosher salt
- 113 g unsalted butter , melted
- 180 mL water , or as needed
- 2 large eggs
- Vegetable oil , as needed for frying
Instructions
Prepare the Filling:
- Use my Easy Make-Ahead Chicken Fillings (choose from the two variations). Prepare the chicken filling by cooking and cooling it.
Prepare the Dough:
- In a stand mixer with the dough hook attachment or a mixing bowl, blend the flour, masa harina, baking powder, and salt. Add the lard and mix on low speed or by hand until evenly moistened.
- In a small bowl, blend 120 mL water and 1 egg and add the mixture gradually to the dough, stirring with the dough hook as you work. Knead the dough until it is pliable, about 3 minutes. Cover and let the dough rest for 10 to 15 minutes.
- In the same small bowl, whisk together the remaining egg and 60 mL water to make an egg wash; set aside.
Assemble the Empanadas:
- Roll out the dough to a thickness of 1/16 in/1.50 mm and cut into circles 3 in/8 cm in diameter to make at least 30 circles. Place 14 g filling on each circle. Brush the edges with egg wash, fold in half, and seal the seams.
- Transfer to parchment-lined sheet pans, cover, and refrigerate until ready to fry the empanadas. (They may be refrigerated for up to 24 hours or frozen for up to 3 weeks.)
Fry the Empanadas:
- Heat the oil in a 2- quart heavy bottom pot to 350°F/177°C. Add the empanadas to the hot oil and fry, turning if necessary to brown both sides evenly, until golden brown and crisp, 4 to 5 minutes.
- Drain on absorbent paper towels and blot briefly. Serve while very hot with the salsa or pico de gallo.
Notes
- Storage: Cooked empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.
- Make Ahead: Ready-to-fry empanadas can be refrigerated for up to 24 hours.
- Freezing: Empanaditas can be frozen for up to 2 months. To freeze unbaked empanadas, assemble them and place them on a parchment-lined baking sheet. Freeze until solid (1 to 2 hours), then transfer to freezer bags, pressing out as much air as possible. Thaw completely before frying.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
