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Mini Chicken or Beef Empanadas with Chimichurri

Mini Chicken or Beef Empanadas with Chimichurri

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Mini Chicken or Beef Empanadas with Chimichurri offer a delicious and satisfying bite that elevates any occasion, from casual gatherings to cozy family dinners. These mini pastries are filled with tender chicken or beef, seasoned perfectly and wrapped in crispy empanada discs. Paired with a zesty chimichurri sauce, they become an irresistible treat that is simple to prepare and packed with flavor. Ideal for appetizers, snacks, or even a light meal, these empanadas will delight your guests and family alike.

Ingredients

Scale
  • 1 (17.3 ounce) package frozen empanada discs
  • 1 pound cooked and shredded chicken or beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1 (4 ounce) can diced green chiles, drained
  • 1/4 cup chopped cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 egg, beaten
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped cilantro (for chimichurri)
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon red apple vinegar
  • 1 teaspoon chili flakes (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine shredded chicken or beef with onion, bell pepper, green chiles, cilantro, chili powder, cumin, salt, and pepper.
  3. Place about 1/4 cup of filling on each empanada disc. Fold over and seal edges with a fork.
  4. Brush tops lightly with beaten egg and bake for 15-20 minutes until golden brown.
  5. For chimichurri sauce, mix parsley, cilantro, olive oil, garlic, vinegar, chili flakes (optional), salt, and pepper.

Nutrition

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