Mini Chicken or Beef Empanadas with Chimichurri are a delightful treat perfect for any occasion. Whether you’re hosting a party, looking for a fun family dinner, or needing a quick snack, these empanadas fit the bill. Their flaky crust and savory filling make them stand out. Plus, the vibrant chimichurri sauce adds an extra layer of flavor that elevates this dish!

Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Empanadas:
- For the Chimichurri Sauce:
- How to Make Mini Chicken Or Beef Empanadas With Chimichurri
- Step 1: Preheat the Oven
- Step 2: Make the Filling
- Step 3: Assemble the Empanadas
- Step 4: Bake
- Step 5: Make the Chimichurri Sauce
- Step 6: Serve
- How to Serve Mini Chicken Or Beef Empanadas With Chimichurri
- Fresh Salads
- Dipping Sauces
- Grilled Vegetables
- Fresh Fruit Platter
- How to Perfect Mini Chicken Or Beef Empanadas With Chimichurri
- Best Side Dishes for Mini Chicken Or Beef Empanadas With Chimichurri
- Common Mistakes to Avoid
- Storage & Reheating Instructions
- Refrigerator Storage
- Freezing Mini Chicken Or Beef Empanadas With Chimichurri
- Reheating Mini Chicken Or Beef Empanadas With Chimichurri
- Frequently Asked Questions
- Can I use other proteins for mini chicken or beef empanadas with chimichurri?
- What if I don’t have fresh herbs for chimichurri?
- How do I know when my empanadas are done baking?
- Can I make mini chicken or beef empanadas ahead of time?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Quick Preparation: These empanadas come together quickly, making them perfect for busy weeknights or last-minute gatherings.
- Versatile Filling Options: You can easily customize the filling with your choice of chicken or beef, ensuring everyone gets their favorite.
- Flavorful Chimichurri Sauce: The homemade chimichurri sauce adds freshness and zest, making each bite unforgettable.
- Great for Meal Prep: Make a big batch to enjoy throughout the week; they freeze well and reheat beautifully!
- Kid-Friendly: Little ones love these handheld treats; they’re fun to eat and can be dipped in various sauces.
Tools and Preparation
To create your Mini Chicken or Beef Empanadas with Chimichurri, you will need some essential tools. Having the right equipment will streamline your cooking process and ensure delicious results.
Essential Tools and Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Knife
Importance of Each Tool
- Baking sheet: Provides an even surface for baking your empanadas, ensuring they cook uniformly.
- Parchment paper: Prevents sticking and makes cleanup easier after baking.
- Mixing bowl: Essential for combining ingredients thoroughly to create a flavorful filling.
- Fork: Used to seal the edges of the empanadas tightly, preventing any filling from spilling during baking.

Ingredients
For the Empanadas:
- 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
For the Chimichurri Sauce:
- 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
How to Make Mini Chicken Or Beef Empanadas With Chimichurri
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prepare for baking the empanadas.
Step 2: Make the Filling
In a large mixing bowl:
1. Combine cooked chicken or beef, onion, bell pepper, diced green chiles, cilantro, chili powder, cumin, salt, and pepper.
2. Mix well until all ingredients are evenly incorporated.
Step 3: Assemble the Empanadas
For assembly:
1. Take one empanada disc and place about 1/4 cup of filling in the center.
2. Fold the dough over the filling to create a half-moon shape.
3. Seal the edges tightly using a fork to prevent any leakage during baking.
Step 4: Bake
Place the assembled empanadas on the prepared baking sheet:
1. Brush the tops with beaten egg for a golden finish.
2. Bake for 15-20 minutes or until they are golden brown and cooked through.
Step 5: Make the Chimichurri Sauce
In a separate bowl:
1. Combine parsley, cilantro, olive oil, garlic, red apple vinegar, chili flakes (if using), salt, and pepper.
2. Mix well until all ingredients are blended into a flavorful sauce.
Step 6: Serve
Serve your warm Mini Chicken or Beef Empanadas alongside chimichurri sauce for dipping. Enjoy!
How to Serve Mini Chicken Or Beef Empanadas With Chimichurri
Serving mini chicken or beef empanadas with chimichurri can elevate your meal experience. These delightful bites are versatile and can pair well with various accompaniments to enhance their flavor.
Fresh Salads
- Garden Salad: A light mix of lettuce, tomatoes, cucumbers, and a zesty dressing to balance the richness of the empanadas.
- Coleslaw: Crunchy cabbage and carrots dressed in a tangy sauce complement the savory filling.
Dipping Sauces
- Sour Cream: Creamy and cool, sour cream adds a nice contrast to warm empanadas.
- Guacamole: This creamy avocado dip enhances the flavors with its rich texture and zest.
Grilled Vegetables
- Mixed Grilled Veggies: Seasonal vegetables like zucchini, bell peppers, and asparagus grilled to perfection for a smoky side option.
- Roasted Corn on the Cob: Sweet corn brushed with olive oil and seasonings adds a delicious crunch.
Fresh Fruit Platter
- Seasonal Fruits: A colorful platter of fruits like watermelon, pineapple, or berries provides a refreshing contrast to the savory empanadas.
How to Perfect Mini Chicken Or Beef Empanadas With Chimichurri
Perfecting mini chicken or beef empanadas requires attention to detail. Here are some tips to elevate your dish.
- Bold Filling Flavors: Use fresh herbs and spices in your filling for maximum flavor impact.
- Seal Tight: Ensure edges of the empanada are sealed tightly to avoid spills during baking.
- Egg Wash for Shine: Brush the tops with beaten egg for a beautiful golden finish.
- Uniform Size: Make sure each empanada is uniform in size for even cooking.
- Bake on Parchment Paper: This helps prevent sticking and makes cleanup easier.
- Chill Before Baking: Refrigerate assembled empanadas for 15-30 minutes before baking for better texture.
Best Side Dishes for Mini Chicken Or Beef Empanadas With Chimichurri
Pairing side dishes with mini chicken or beef empanadas can create a well-rounded meal. Here are some excellent options to consider:
- Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime juice that complements the flavors of the empanadas.
- Black Bean Salad: A protein-packed salad made with black beans, corn, diced tomatoes, and avocado dressed lightly with lime juice.
- Quinoa Tabbouleh: A fresh salad featuring quinoa, parsley, mint, tomatoes, and cucumbers tossed in lemon juice.
- Baked Sweet Potato Fries: Crispy sweet potato fries provide a healthier alternative with a hint of sweetness.
- Spicy Roasted Potatoes: Tossed in olive oil and spices before roasting for a crunchy side that pairs nicely with chimichurri sauce.
- Zucchini Noodles: Lightly sautéed zucchini noodles make for a low-carb side dish that’s flavorful and satisfying.
Common Mistakes to Avoid
Making mini chicken or beef empanadas with chimichurri can be easy, but there are common mistakes to watch out for.
- Using too much filling: Overfilling the empanadas can make them difficult to seal and may cause them to burst during baking. Use only the recommended amount of filling for each disc.
- Not sealing properly: Failing to seal the edges tightly can lead to leaks. Use a fork to press down firmly on the edges and ensure they are well sealed.
- Skipping egg wash: Omitting the egg wash can result in empanadas that are less golden and appealing. Always brush the tops with beaten egg before baking for that perfect finish.
- Underbaking: Not baking long enough can leave your empanadas doughy. Bake until they are golden brown and cooked through, typically 15-20 minutes.
- Making the chimichurri too early: Preparing chimichurri too far in advance can diminish its fresh flavor. Make it just before serving for optimal taste.

Storage & Reheating Instructions
Refrigerator Storage
- Store cooked empanadas in an airtight container.
- They will last up to 3 days in the refrigerator.
Freezing Mini Chicken Or Beef Empanadas With Chimichurri
- Place uncooked empanadas in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container.
- They can be stored for up to 3 months.
Reheating Mini Chicken Or Beef Empanadas With Chimichurri
- Oven: Preheat oven to 375°F (190°C). Bake for about 10-15 minutes until heated through and crispy.
- Microwave: Heat on medium power for 1-2 minutes; this may make them slightly soft.
- Stovetop: Warm in a skillet over medium heat for about 5-7 minutes, turning occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making mini chicken or beef empanadas with chimichurri.
Can I use other proteins for mini chicken or beef empanadas with chimichurri?
Yes! You can substitute turkey or lamb if you prefer different flavors.
What if I don’t have fresh herbs for chimichurri?
You can use dried herbs, but fresh herbs provide a brighter flavor. Adjust quantities accordingly as dried herbs are more potent.
How do I know when my empanadas are done baking?
Look for a golden-brown color on top; this usually indicates they are fully cooked inside as well.
Can I make mini chicken or beef empanadas ahead of time?
Absolutely! You can prepare them in advance and store them in the refrigerator or freezer until ready to bake.
Final Thoughts
Mini chicken or beef empanadas with chimichurri offer a delightful balance of flavors and textures. They are versatile enough for appetizers, snacks, or even dinner. Feel free to customize the filling with your favorite ingredients or adjust the spice level for personal preference!
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Mini Chicken or Beef Empanadas with Chimichurri
- Total Time: 40 minutes
- Yield: Approximately 12 empanadas 1x
Description
Mini Chicken or Beef Empanadas with Chimichurri are the perfect blend of crispy crust and savory filling that will delight your taste buds. These bite-sized treats are ideal for parties, family dinners, or a quick snack any time of day. Stuffed with your choice of tender chicken or beef, these empanadas are packed with flavor and served alongside a vibrant chimichurri sauce that adds a fresh, herbaceous note. Easy to prepare and customizable to suit your preferences, they are sure to impress anyone who tries them.
Ingredients
- 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)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded chicken or beef with onion, bell pepper, green chiles, cilantro, spices, salt, and pepper.
- Place about 1/4 cup filling on each empanada disc. Fold over and seal edges with a fork.
- Brush tops with beaten egg and bake for 15-20 minutes until golden brown.
- For chimichurri sauce, mix parsley, cilantro, olive oil, garlic, vinegar, chili flakes (optional), salt, and pepper in a separate bowl.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg