📝 About This Recipe
These bite-sized treasures are a playful, kid-friendly twist on the classic Latin American pastry, perfectly scaled down for small hands and big appetites. Each pocket features a buttery, flaky crust stuffed with a mild, savory chicken and melty cheese filling that even the pickiest eaters will adore. They are the ultimate finger food—crispy on the outside, tender on the inside, and designed specifically for dipping and sharing.
🥗 Ingredients
The Pastry Shell
- 2 rolls Refrigerated Pie Crusts (brought to room temperature)
- 1 large Egg (beaten with 1 tbsp water for egg wash)
Savory Chicken Filling
- 1.5 cups Chicken Breast (cooked and very finely shredded)
- 1 cup Mild Cheddar Cheese (shredded)
- 2 tablespoons Cream Cheese (softened)
- 1/4 cup Sweet Corn (canned or frozen, drained)
- 2 tablespoons Mild Salsa (chunky style)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Salt (to taste)
Sunset Dipping Sauce
- 1/2 cup Greek Yogurt or Sour Cream (plain)
- 1/4 cup Mild Salsa (pureed for a smoother texture)
- 1 teaspoon Honey (to balance the acidity)
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper to prevent sticking.
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2
In a medium mixing bowl, combine the shredded chicken, shredded cheddar, softened cream cheese, corn, 2 tablespoons of salsa, cumin, garlic powder, and salt.
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3
Mix the filling ingredients thoroughly with a spatula until the cream cheese is evenly distributed and the mixture holds together when pressed.
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4
Unroll the pie crusts onto a lightly floured surface. Using a 3-inch round cookie cutter (or a wide-mouth glass), cut out as many circles as possible.
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5
Gather the dough scraps, re-roll them gently, and cut more circles until you have approximately 24 discs.
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6
Place 1 rounded teaspoon of the chicken filling in the center of each dough circle. Be careful not to overfill, or they will burst during baking!
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7
Lightly moisten the edges of the dough circle with a tiny bit of water using your fingertip.
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8
Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly with your fingers.
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9
Use the tines of a small fork to crimp the curved edges. This creates a beautiful seal and that classic empanada look.
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10
Arrange the empanadas on the prepared baking sheets, leaving about an inch of space between each one.
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11
Brush the tops of each empanada lightly with the egg wash. This is the secret to a professional, golden-brown finish.
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12
Bake for 15-18 minutes, or until the pastries are puffed and a deep golden brown.
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13
While the empanadas bake, whisk together the yogurt, pureed salsa, honey, and lime juice in a small bowl to create the 'Sunset Sauce'.
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14
Remove the empanadas from the oven and let them cool for at least 5 minutes. The filling will be very hot!
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15
Serve the warm empanadas on a platter with the dipping sauce in the center.
💡 Chef's Tips
If the dough becomes too soft or sticky, pop it in the fridge for 10 minutes to firm up. You can substitute the chicken for black beans or ground beef if your kids prefer those proteins. To ensure the bottoms are crispy, avoid using a dark-colored baking sheet which can burn the pastry before the top is done. These freeze beautifully! Bake them, let them cool completely, and freeze in a zip-top bag; reheat in a toaster oven for a quick snack. Make sure the chicken is shredded very finely so the mini-pockets are easy for kids to bite through without the filling falling out.
🍽️ Serving Suggestions
Pair with a side of crunchy carrot sticks and cucumber slices for a fresh contrast. Serve alongside a small bowl of Mexican rice or quinoa. Offer a 'Dipper Trio' by adding a side of mild guacamole and plain sour cream. A cold glass of apple juice or a fruit-infused water complements the savory flavors perfectly. For a festive touch, serve in colorful paper liners to make them feel like a party snack.