Chicken Empanadas

Chicken Empanadas Recipe

Print Recipe

Prep/Cook Time: 90 Minutes
Servings: 10
Average Rating: Star Star Star Star Star


The Filling:
1 package
2 tablespoons olive oil or vegetable oil
1 small onion, finely chopped
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup tomato sauce
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon ground pepper
2 tablespoons toasted chopped almonds
2 tablespoons raisins
10 Spanish Manzanilla olives stuffed with pimientos, sliced
The Dough:
3 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
2 eggs, well beaten
1/2 cup dry white wine or water
Pastry blender
All purpose flour
Rolling pin
Oil for frying


  1. Heat oil in a large skillet over high heat.  Cook and stir ground chicken with onion, pepper and garlic, stirring constantly to break up large pieces of chicken and to prevent sticking, 4 to 5 minutes.  
  2. Stir in tomato sauce, salt, oregano and pepper. Reduce heat.
  3. Simmer 5 to 6 minutes or until ground chicken is no longer pink.
  4. Stir in almonds, raisins and olives.  Cool.  Reserve.


  1. Combine flour and salt in a large bowl.  Using a pastry blender, cut shortening into flour until it resembles small crumbs.
  2. Make a well in the center of the flour mixture and place eggs and wine in the center. 
  3. Stir in a circular motion, starting from the inside and working your way outwardly until flour is moistened and mixture is well blended.  
  4. Divide dough into 20 (1-1/2 to 2-inch) balls, cover dough while you are making the empanadas.
  5. Place one of the balls on a lightly floured surface.  Roll dough into a 4 to 4-1/2-inch circle, using a rolling pin. 
  6. Spoon a heaping tablespoon of the filling on the bottom 1/3 of the dough. Moisten edge of dough with water and fold dough over.
  7. Press edges with fork to seal empanadas.
  8. Repeat with remaining dough and filling. 

To fry Empanadas

Heat 2-inches of oil, in heavy skillet, over high heat.  Place empanadas a few at a time, turning halfway through, to brown evenly, about 4 to 5 minutes. You can also use a deep fat fryer set at 375°F., if desired.


For Quicker Empanadas Omit making the dough and use 2 packages of frozen empanada discs available in the freezer section in some Supermarkets or in Latino Markets.

  • Serving Size 150g

  • Servings Per Recipe 10

  • Amount Per Serving (* % of Daily Value)

  • Calories 400

  • Total Fat 20g (31%)

  • Saturated Fat 5g (25%)

  • Trans Fat 0g

  • Cholesterol 95mg (32%)

  • Sodium 510mg (21%)

  • Total Carbohydrate 37g (12%)

  • Dietary Fiber 2g

  • Sugars 2g

  • Protein 14g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

alexis - houston, TX 11/13/2008 7:50:29 PM

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