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Mini Chicken Empanadas

Empanadas are one of my kids favorite dishes! This homemade empanadas can be stuffed with ground beef, pizza (pizza sauce, mozzarella cheese, and pepperoni) mofongo, or corn beaf. In Puerto Rico we even stuff them with white frying cheese, and guava paste!. These are the best empanadas you will ever taste!

(Easy Empanada Dough)


4 cups all-purpose flour

¾ cup cold unsalted butter

1 cup of water

1 egg

¼ teaspoon salt

Add flour and salt in a food processor, pulsé to combine.

Cut the butter in small pieces. Add to the flour and pulse the food processor to combine. You get a crumbly structure

Add the egg and water in a steady stream while the food processor pulses. It will turn into a consistent flaky dough

Take the dough out of the food processor and wrap it in foil. Rest in the fridge for 1 hour.

Divide the dough in half and roll the dough into a rectangle of about ¼ inch thick (a bit over ½ centimeter)

Cut the empanadas using a small plate, empanada cutter or in my case I used the top of a cookie jar because I wanted to make mini empanadas.



2 medium boneless chicken breast

2 tbsp of tomato sauce

1 seasoning with color (Sazon con Achiote)

1 chicken powder bouillon

1/4 tsp cumin

1 garlic, minced

1/2 cup of mixed bell peppers red, orange, and yellow, diced

2 tbsp of white onion

1/2 tsp of oregano