Pork Empanadas
Prep Time: 5-10 minutes
Servings: 10-12
Cooking Time for Dough: 1 hour for dough
Cooking Time for Empanadas: 4 minutes each

Tools Needed: Deep Fryer or deep skillet, paper towel, mixing bowl, 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
2 tablespoon of wine
1 onion, finely chopped
3 cloves of garlic, finely chopped
¼ teaspoon of black pepper
½ chicken bullion
¼ teaspoon 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 inches balls, wrap it in plastic and place in refrigerator for 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 add meat and brown

Add the onions, black pepper, chicken bouillon, salt, wine and water. Cook for 20 minutes. Let cool

Add the raisins to the meat and mix well

Place a spoonful of meat mixture in the center of the disc

Brush edges with water, milk or egg wash and bend. Press tightly with a fork

Deep fry until golden about 2-4 minutes each side

Serve warm with avocado dip or sour cream