Mini Chicken Or Beef Empanadas With Chimichurri
Mini Chicken or Beef Empanadas with Chimichurri are the perfect blend of savory and fresh, making them an irresistible treat for any occasion. These bite-sized pastries feature a flaky crust that envelops a flavorful filling of seasoned chicken or beef, enhanced by the vibrant chimichurri sauce. Ideal as appetizers for parties, snacks for family gatherings, or a cozy meal at home, these empanadas promise to impress with their delightful taste and ease of preparation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
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
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon red apple vinegar
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine cooked chicken or beef, onion, bell pepper, green chiles, cilantro, chili powder, cumin, salt, and pepper.
- Place about 1/4 cup of filling in the center of each empanada disc. Fold over and seal with a fork.
- Brush tops with beaten egg before baking for 15-20 minutes until golden brown.
- For chimichurri sauce, mix parsley, cilantro, olive oil, minced garlic, vinegar, chili flakes (if desired), salt, and pepper until well combined.
Nutrition
- Serving Size: 1 empanada (70g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg