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Mini Chicken or Beef Empanadas With Chimichurri

Mini Chicken Or Beef Empanadas With Chimichurri
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Mini Chicken or Beef Empanadas with Chimichurri are delightful savory pastries that bring together a crispy exterior and a flavorful filling, perfect for any occasion. Whether you’re hosting a gathering, enjoying a family dinner, or simply craving a snack, these mini empanadas are sure to impress. The savory fillings of chicken or beef paired with a vibrant chimichurri sauce create an irresistible combination that is both satisfying and easy to customize. Serve them as appetizers or snacks, and let your guests indulge in the deliciousness!

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

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the cooked chicken or beef with onion, bell pepper, green chiles, cilantro, chili powder, cumin, salt, and pepper until well mixed.
  3. Place about 1/4 cup of the filling in the center of each empanada disc. Fold over and seal edges tightly using a fork.
  4. Bake on the prepared baking sheet for 15-20 minutes until golden brown.
  5. For chimichurri sauce, mix parsley, cilantro, olive oil, garlic, red apple vinegar, chili flakes (optional), salt, and pepper in a bowl.

Nutrition

Find it online: https://kitchenwarmth.com/mini-chicken-or-beef-empanadas-with-chimichurri/