Goya Foods’ Smoked Mini Chicken Empanadas
These mini empanadas are the perfect poppable appetizer for your holiday get-together! The delicious chicken filling has a nice touch of spice and a smoky flavor from chipotle peppers in adobo sauce, and the premade dough makes them ultra-easy to assemble. Chef Fernando Desa shows us the tips and tricks to pull these tasty bites together.
Ingredients
- 1 cup shredded cooked chicken
- ⅓ cup GOYA Tomato Sauce
- 1 chipotle pepper from GOYA canned Chipotle Peppers in Adobo Sauce finely chopped
- ½ cup shredded Tex-Mex cheese
- 1 egg
- 1 package GOYA Mini Empanada Dough with Annatto (1 pound, 32 empanada rounds) thawed according to package directions
- GOYA Vegetable Oil for frying
- Chopped fresh cilantro for garnish
- Sour cream for serving
Instructions
- Toss together chicken, tomato sauce, and minced chipotle pepper. Fold in the cheese.
- Whisk the egg with 1 tablespoon of water. Lightly brush the edges of the empanada dough discs with some of the egg wash.
- Spoon 2 teaspoons of chicken filling into center of each disc. Fold over and pinch edges together to seal.
- Meanwhile, heat 3 inches of oil in a large saucepan over medium until an instant-read thermometer reads 350°F. Working in batches, carefully drop the mini empanadas into hot oil. Fry for 2 to 3 minutes or until golden brown and crispy.
- Using a slotted spoon, transfer the empanadas to a paper towel–lined plate to drain. Arrange on a platter and sprinkle with cilantro. Serve with sour cream.
Notes
For extra spice, add an additional 1 tablespoon of Chipotle Peppers in Adobo Sauce. Serve with guacamole.
You can find Goya Foods products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them!
Recipe and photo courtesy of Goya Foods.
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