Chicken Empanadas

Time: 5-10 minutes
Servings: 12
Cooking Time: 30 minutes

Tools Needed: Deep Fryer or deep skillet, paper towel, mixing bowl/stand mixer, dough roller

Tip: You can purchase pre-made empanada discs or pizza dough to make the discs. They need to be the size of a least a CD or DVD.

Tip: If you choose to bake, brush empanadas with egg wash and bake until golden (20-30 min) @ 350 degrees

Tip: To make pastelitos use 2 discs. Instead of bending one disc, use one for the bottom and one for the top. Brush egg wash or water and secure tightly pressing with a fork all around the edges

4 cups of pre-sifted flour
2 eggs
½ teaspoon of salt
2 teaspoon of baking powder
½ cup of melted butter
½ cup of water

1 lb of ground chicken
¼ teaspoon of freshly ground black pepper
½ chicken bullion
2 tablespoon of wine
½ red bell pepper, finely chopped
1 onion, finely chopped
3 cloves of garlic, finely chopped
¼ teaspoon of black pepper
A pinch of salt
¼ cup raisins
¼ cup of water
1 teaspoon of tomato paste


In a mixing bowl, pour flour. Make a hole in the center and pour the eggs, salt, baking powder and butter. Blend well. Add water in small quantity, occasionally to make a ball

Make 2" balls, wrap it in plastic and place in refrigerator for an 1 hour

Flatten the ball into a disc the size of a CD or DVD with a dough roller. Make sure you dust the surface with flour to prevent sticking. Set aside

In a large skillet, heat oil and brown meat. Add the onions, black pepper, chicken bouillon, salt, wine and water. Cook for 20 minutes. Let it cool

Add the raisins to the meat and mix well

Stuff each disc with a spoonful of meat mixture, right in the center

Brush edges with water and bend to form a turnover. Crimp the edges tightly with a fork to secure it

Deep fry until golden, about 2-4 minutes per side or bake for 20-30 minutes at 350 degrees

Serve warm with avocado dip or sour cream