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Mini empanadas au poulet

Name: Mini empanadas au poulet
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: CO
Ingredients: 250 g boneless, skinless chicken breast; 1 tbsp olive oil; 1/2 small onion, finely chopped; 1 clove garlic, minced; 1/2 red bell pepper, finely chopped; 1 small carrot, grated; 1 small zucchini, grated; 1 ripe tomato, grated or finely chopped; 100 g sweetcorn kernels, finely chopped or mashed (or use smooth creamed-corn style puree) - fresh, frozen or canned, no added salt; never serve whole kernels to young children; 1/2 tsp ground cumin; 1 pinch salt (optional, skip for babies under 2 years); 2 tbsp fresh cilantro, chopped; 300 g all-purpose flour, plus extra for dusting; 1 tsp baking powder; 1 pinch salt (optional, skip for babies under 2 years); 50 g cold unsalted butter, cubed; 1 egg (for the dough); 100 ml milk, plus a splash if needed (for the dough); 1 egg, beaten (for the egg wash); 1 tbsp milk (for the egg wash); to serve plain yoghurt (recommended for children under 4) or no-added-sugar tomato sauce, for dipping; 1 L water, for poaching the chicken

25m

Prépa

20m

Cuisson

Portions

Moyen

Difficulté

Petits chaussons dorés au four, farcis de poulet, maïs doux et légumes cachés, parfaits pour les petites mains.

#colombian#snack#chicken#baked#lunchbox#hidden-veggies#foodie-mini#toddler#preschool

Portions

6portions

Ingrédients

Nutrition

calories230

protein11g

carbs22g

fat10g

fiber2g

Par portion

Étapes

Poach and shred the chicken

Cover the chicken with water in a small pot, bring to a boil, then simmer gently for 12-15 minutes until cooked through and no longer pink inside. Remove, cool slightly, then shred finely with two forks.

250 g chicken breast
1 L water

✅ C'est prêt quand : chicken is opaque throughout and reaches 74C/165F

⏱15:00

Cook the hidden-veg filling

Heat the oil and cook the onion, garlic and bell pepper until soft, about 3 minutes. Add the grated carrot, zucchini and tomato and cook 5-7 minutes, stirring, until softened and most of the liquid evaporates. Stir in the shredded chicken, chopped corn, cumin, salt and cilantro, cook 2-3 minutes more, then let the filling cool completely before using.

1 tbsp olive oil
1/2 onion
1 clove garlic
1/2 bell pepper
1 small carrot
1 small zucchini
1 tomato
100 g corn
1/2 tsp cumin
1 pinch (optional) salt
2 tbsp cilantro
250 g shredded chicken from step 1

✅ C'est prêt quand : vegetables are soft, liquid has evaporated, and the filling is fully cooled

⏱10:00

Make the dough

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Roll and cut

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Fill and seal

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Brush and bake

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Serve and store

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Poach and shred the chicken

250 g chicken breast
1 L water

✅ C'est prêt quand : chicken is opaque throughout and reaches 74C/165F

⏱15:00

Cook the hidden-veg filling

1 tbsp olive oil
1/2 onion
1 clove garlic
1/2 bell pepper
1 small carrot
1 small zucchini
1 tomato
100 g corn
1/2 tsp cumin
1 pinch (optional) salt
2 tbsp cilantro
250 g shredded chicken from step 1

✅ C'est prêt quand : vegetables are soft, liquid has evaporated, and the filling is fully cooled

⏱10:00

Make the dough

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Roll and cut

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fill and seal

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Brush and bake

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Serve and store

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History & Culture

The Story Behind the Dish

📍 Colombia (regional variations nationwide)📅 Colonial roots, modern home adaptation🥟 CO

Empanadas travelled to Latin America from Spain, where the dough-wrapped pastry had itself arrived through Moorish and Arab cooking traditions. In Colombia nearly every region claims its own version, usually a fried corn-dough empanada, but wheat-dough baked empanadas became a popular home kitchen alternative wherever families wanted something lighter and easier to make ahead.

The mini chicken and corn filling, with grated carrot and zucchini cooked down into the sauce, grew out of mothers looking for a way to get vegetables into a food their children would actually ask for. Baked instead of fried, these little empanadas became a lunchbox staple across Colombian households.

⭐ Why It's Famous

They're loved for being handheld, portable and endlessly adaptable, with a chicken-and-corn filling that appeals to even the fussiest young eaters.

💡 Fun Fact

Colombia has so many regional empanada styles that towns in Boyacá, Antioquia and the Valle del Cauca each insist their version is the original, even though they're all cousins of the same Spanish-Arab pastry tradition.

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