Today I am sharing an easy holiday party recipe for Chicken Empanadas. It is officially party season and these bite-sized little pies of goodness are perfect for any occasion.
I like to serve them with a sour cream sauce so that the cool flavor of the sauce, offsets the mild spice of the filling. They also go great with these Cranberry vodka cocktails for happy hour.
These tasty bites over a nice savory snack and are great as tapas or as a game day food!
Then, to save a little time, I used premade pie crusts and a made these with some ground chicken, tabasco sauce, bell peppers,Ionions and garlic
Use a glass to cut the circles.
I filled them with the filling and cheese.
Then I sealed each of them with a fork and brushed them with a beaten egg glaze.
Then they bake in the oven.
And are ready to serve and enjoy!
For more great appetizer recipes, check out:
- Glazed Chicken Wings – a nice chicken wing recipe that is kid-friendly and not spicy.
- Hot Chorizo Dip– a nice hot appetizer for a cold day or evening. Great with tortilla chips.
- Spicy Hummus – Hummus with a little spice.
- Blue Cheese Chive Dip – a wonderful easy dip that goes with vegetables.
- Chorizo Deviled Eggs – a nice twist on traditional deviled eggs, with a touch of spice
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Chicken Empanadas with Cream Sauce
Chicken Empanadas with Chipotle Cream Sauce
- 1 tablespoon oil
- 2 tablespoons onion chopped
- 2 tablespoons bell pepper chopped
- 1 pound ground chicken
- 2 tablespoons Green Pepper Tabasco Sauce
- 1 package ready to bake pie crust
- ½ cup sour cream
- 1 teaspoon garlic salt I use the one with parsley added
- 1 teaspoon Tabasco Sauce original or Chipotle
- Heat oil over medium heat.
- Add onions, and ground chicken and cook until checken is no longer pink
- Drain oil and add bell pepper and Tabasco sauce. Set aside.
- Thaw prepared pie crust as directed.
- Unroll crust and use a round cookie cutter or glass to cut out circles
- Place crust circles on cookie sheet.
- Beat one egg in a separate bowl to be used for coating
- Spoon about 2 teaspoons of chicken mixture onto each circle
- Sprinkle each empanada with a little pepper jack cheese
- Fold each empanada in half and add a little egg mixture to the edges.
- Seal each by pressing a fork along the circle edges. Do this for each empanada.
- Brush each with egg mixture.
- Bake in 400 degree oven for 11-13 minutes, or until crust is golden brown.
- In a separate bowl, combine sour cream, garlic salt and Tabasco sauce. Serve with baked empanadas.
- Prepare jalapenos the day before and store in the refrigerator until ready to make
- Use pre-shredded pepper jack cheese.
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Have you cooked with Tabasco sauce?
These look delicious!
I love Empanadas!! And these look delicious..... great recipe that I may just have to try 😉 I just happen to have the pie crust in my fridge right now....
It makes it so much easier! They are good to have on hand. Hope you like it,
I can almost taste them - yum! I made the mistake of reading this before dinner and we sadly don't have anything that good in the house.
They look easy and fun!
They are super easy and make a nice snack.
They look so tasty!
Wow! I've always been intimidated by empanadas, but you make it look so easy! I can't wait to try this. #client
Thanks Emily - they are fun to make too!
Yum, Raquel! Those look delicious and way more simple than I expected. I will have to try these and pin them for later. I am sure my Nana would love them too!
Thanks Starla - that is so sweet that you want to make them for your Nana!