Description
Mini Chicken or Beef Empanadas with Chimichurri are the perfect addition to any gathering, offering a delightful combination of flavors and textures. These bite-sized pastries feature a crispy exterior filled with tender, seasoned chicken or beef, perfectly complemented by a vibrant chimichurri sauce. Quick to prepare and easy to customize, they make an excellent appetizer for parties, a satisfying snack for family movie nights, or a delicious dinner option. With just the right balance of spices and freshness from the herbs, these empanadas are sure to impress your guests and become a favorite in your household.
Ingredients
- 1 package frozen empanada discs (17.3 ounces)
- 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
- For chimichurri sauce: 1 cup fresh parsley
- 1/4 cup olive oil
- 2 minced garlic cloves
- 1 tablespoon red apple vinegar
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the chicken or beef, onion, bell pepper, green chiles, cilantro, chili powder, cumin, salt, and pepper.
- Place about 1/4 cup of filling on each empanada disc. Fold over and seal edges with a fork.
- Brush tops with beaten egg and bake for 15-20 minutes until golden brown.
- For chimichurri sauce: Mix parsley, olive oil, garlic, vinegar, salt, and pepper in a bowl until smooth.
- Serve warm with chimichurri on the side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin-inspired
Nutrition
- Serving Size: 2 empanadas (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Use turkey or lamb as alternative fillings for different flavors. Prepare extra chimichurri sauce for drizzling over salads or grilled vegetables. Freeze uncooked empanadas for up to three months; bake directly from frozen.