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Total Time

Prep: 20 min. Bake: 20 min.


3 dozen

These mini chicken pockets are one of my favorite appetizers because they can be made ahead of time and frozen. So they're a perfect snack when unexpected company drops in.
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  • 1/2 pound boneless skinless chicken breast halves, thinly sliced
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon ground cumin
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup shredded pepper Jack cheese or Monterey Jack cheese
  • 2 tablespoons all-purpose flour
  • Pastry for 2 double-crust pies
  • 1/4 cup milk


  1. In a large skillet, saute chicken in oil for 7-8 minutes or until juices run clear. Sprinkle with cumin. Chop into very small pieces and place in a bowl. Add chilies and cheese. Sprinkle with flour; toss to coat.
  2. Turn pastry dough onto a floured surface; roll to 1/8-in. thickness. Cut with a 2-in. round cutter. Fill each circle with about 1 tablespoon of filling. Wet edges of circle with water. Fold half of pastry over filling; seal with fingers, then press with the tines of a fork. Repeat until all filling is used.
  3. Place on a greased baking sheet. Brush lightly with milk. Bake at 375° for 20-25 minutes or until golden brown. Serve warm.
<B>Editor's Note:</B> Empanditas may be frozen after sealing. Brush frozen empanditas with milk and bake for 30-35 minutes.

Nutrition Facts

1 each: 126 calories, 7g fat (3g saturated fat), 10mg cholesterol, 115mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 3g protein.

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