Empanaditas de Pollo (Mini Chicken Pastries)
Empanaditas de Pollo are similar to beef empanadas but filled with seasoned shredded chicken. They are flaky, tender, and savory, offering a lighter Cuban appetizer that is perfect for parties, snack platters, or family gatherings.
Why You’ll Love This Recipe
- Flaky pastry with flavorful chicken filling
- Light yet savory Cuban appetizer
- Easy to prepare ahead
- Perfect for snack platters or parties
Ingredients (Makes ~20 empanaditas)
- 2 cups cooked, shredded chicken
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/3 cup cold water
- 1 tablespoon olive oil (for dough)
For the filling:
- 1 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- Salt & black pepper to taste
Equipment
- Mixing bowl
- Whisk or fork
- Skillet or pan for filling
- Rolling pin
- Baking sheet or deep-frying pan
- Small cookie cutter or knife
Step-by-Step Instructions
- Prepare dough and chill 30 min
- Sauté onion, bell pepper, garlic; add chicken and seasonings
- Roll dough, cut circles, fill with chicken
- Fold, crimp edges, fry or bake until golden
Tips for Best Results
- Ensure chicken is finely shredded
- Don’t overfill
- Brush egg wash for a glossy crust
Substitutions & Variations
- Add cheese or olives
- Use leftover rotisserie chicken
Storage & Serving Suggestions
- Serve warm
- Freeze unbaked for up to 2 months
Frequently Asked Questions
Empanaditas Tips
Seal Them Well
Crimp the edges firmly with a fork and don’t overfill — a teaspoon of filling per empanadita is plenty. A good seal is what keeps them from opening in the oven.
Chill the Filling
Cold filling is easier to work with and leaks less. Make the chicken filling ahead and refrigerate it before assembling.
Egg Wash for Shine
Brush the tops with beaten egg before baking. It gives that golden, bakery-style finish and helps the edges stay sealed.
Empanaditas Variations
Beef Empanaditas
Swap the chicken for seasoned ground beef (picadillo). It’s the most classic filling and just as party-friendly.
Cheese Empanaditas
Fill with shredded mozzarella or queso blanco for a vegetarian option. The melted cheese center is irresistible.
Baked vs Fried
These bake beautifully, but you can also fry them at 350°F for 3 to 4 minutes per side. Fried empanaditas are crispier; baked are lighter.
Can I freeze empanaditas?
Yes — freeze them unbaked on a tray, then bag for up to 3 months. Bake straight from frozen, adding 5 to 8 minutes to the time. They also freeze well after baking.
How do I keep empanadas from opening while baking?
Don’t overfill, seal the edges with a fork, and chill the assembled empanaditas for 15 minutes before baking. Cold dough holds its seal better in the oven’s heat.
Empanaditas de Pollo (Mini Chicken Pastries)
Ingredients
Equipment
Method
- Prepare dough and chill 30 min
- Sauté onion, bell pepper, garlic; add chicken and seasonings
- Roll dough, cut circles, fill with chicken
- Fold, crimp edges, fry or bake until golden
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