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This makes 10 empanadas. Perfect amount for two people! Best with a side of rice :)
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.