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.
These tasty bites over a nice savory snack and are great as tapas or as a game day food!
I made these with some ground chicken, tabasco sauce, bell peppers, onions and garlic.
Then, to save a little time, I used premade pie crusts and 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
- 1/2 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?