Mini Chicken or Beef Empanadas with Chimichurri
Mini Chicken or Beef Empanadas with Chimichurri are a delightful fusion of flavor and texture. These bite-sized pastries, filled with tender chicken or beef and a medley of fresh vegetables, make for an irresistible appetizer or main dish. The vibrant chimichurri sauce adds a zesty kick, enhancing each mouthful with its herbaceous freshness. Perfect for gatherings or cozy family dinners, these empanadas are easy to prepare and can be customized to suit your taste preferences. Enjoy them warm from the oven for a satisfying culinary experience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: Latin
Ingredients
Scale
- 1 package frozen empanada discs (17.3 ounces)
- 1 pound cooked and shredded chicken or beef
- ½ cup chopped onion
- ¼ cup chopped bell pepper
- 1 can (4 ounces) diced green chiles, drained
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- For chimichurri: 1 cup fresh parsley
- ¼ cup olive oil
- 2 garlic cloves (minced)
- 1 tablespoon red apple vinegar
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the chicken or beef, onion, bell pepper, chiles, cilantro, chili powder, cumin, salt, and pepper.
- Place about ¼ 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, mix parsley, cilantro, olive oil, garlic, vinegar, salt, and pepper in a bowl.
Nutrition
- Serving Size: 1 empanada (50g)
- Calories: 150
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg