Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 cup chopped onions

  3. Salt

  4. Crushed red pepper

  5. 1/2 pound skinless chicken breast, finely chopped

  6. 1 teaspoon chopped garlic

  7. 1/4 cup sliced green onions

  8. 1/4 cup chopped black olives

  9. 1/2 cup chopped green pimento stuffed olives

  10. 3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained

  11. 2 hard boiled eggs, finely chopped


  13. 1 cup masa harina

  14. 1/2 cup flour

  15. 1/2 cup yellow cornmeal

  16. 1/2 teaspoon baking powder

  17. 1 teaspoon salt

  18. 1/2 teaspoon fresh ground black pepper

  19. 1 tablespoon lard

  20. 1 cup warm water

Instructions Jump to Ingredients ↑

  1. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Sauté for 2 minutes. Add the chicken. Sauté for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process.

  2. Preheat the fryer.

  3. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter.

  4. Garnish with parsley.

  5. Yield : about 1 1/2 dozen empanadas EMPANADA DOUGH:

  6. In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.


Send feedback