Craving a delicious, crowd-pleasing meal that's incredibly simple to make? Look no further than these Muffin Tin Empanadas – the ultimate weeknight dinner solution that combines the irresistible flavors of Mexican cuisine with the convenience of a one-pan wonder! Whether you're a busy parent, a cooking novice, or just someone who loves mouthwatering comfort food, these golden, crispy empanadas will transform your dinner routine and have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 12 empanadas
Ingredients
- 1 package refrigerated pie crusts
- 1 cup cooked chicken, shredded
- 1/2 cup cheese, shredded
- 1/2 cup salsa
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- Remove the refrigerated pie crusts from the package and let them sit at room temperature for 10-15 minutes to become more pliable.
- In a medium mixing bowl, combine the shredded chicken, shredded cheese, and salsa. Mix thoroughly until all ingredients are well incorporated.
- Unroll the pie crusts and use a round cookie cutter or a large glass (about 3-4 inches in diameter) to cut circles from the dough.
- Gently press each dough circle into the prepared muffin tin cups, allowing the edges to slightly overhang the rim.
- Spoon the chicken mixture evenly into each dough-lined muffin cup, filling them about 3/4 full.
- Fold the overhanging dough edges over the filling, creating a sealed top. Press the edges together with a fork to crimp and seal.
- Brush the top of each empanada with the beaten egg wash, which will help create a golden, shiny crust.
- Using a small knife, cut a tiny vent in the top of each empanada to allow steam to escape during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the empanadas are golden brown and crispy.
- Remove from the oven and let cool in the tin for 5 minutes before carefully transferring to a wire rack.
- Serve warm with additional salsa, sour cream, or your favorite dipping sauce on the side.
Tips
- Room Temperature Magic: Let your pie crusts sit out for 10-15 minutes before working with them. This makes the dough more pliable and easier to shape.
- Don't Overfill: Fill the empanadas only about 3/4 full to prevent leaking and ensure proper sealing.
- Crimp Carefully: Use a fork to create a tight seal around the edges, preventing the filling from escaping during baking.
- Egg Wash Secrets: The beaten egg wash is your key to achieving that gorgeous golden-brown, glossy crust that looks professionally made.
- Ventilation is Key: Those small vent cuts aren't just for show – they allow steam to escape and prevent your empanadas from becoming soggy.
- Cooling Matters: Let the empanadas rest in the tin for 5 minutes after baking. This helps them set and makes them easier to remove without falling apart. Pro Tip: These empanadas are perfect for meal prep! They reheat beautifully and can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 147kcal
Carbohydrates: 15g
Protein: 14g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 46mg
