Savory Empanadas

by on May 14, 2016 » Add the first comment.
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If you are making Chicken Empanadas, START HERE. Use the back button on the Poached Chicken page to return to this recipe.

You can also use a mixture of ground beef and ground pork.

START HERE to read about the dough you will be using.  You will then have a link to return to this recipe.
2016-04-04 18.28.10

Prepare ahead: Poached and shredded chicken (recipe here)


  1. Barely cover your whole tomatillos, garlic, bay leaf, halved jalapeno and onion with broth.  Add water if necessary to cover.
  2. Bring up to boiling, then reduce heat and simmer for ten minutes
  3. Use a spider strainer and move all boiled ingredients to a blender.  KEEP LIQUID.  Do not discard, you may need it.
  4. Add 1 bunch of cilantro and a sprinkle of salt to your blender
  5. Add enough of the liquid only to allow everything to be blended and chopped
  6. Mix blended ingredients in with your chicken or ground meat
  7. Lay out your dough and egg wash around the entire perimeter
  8. Put some of your chicken mixture in the center, but DO NOT overpack
  9. Sprinkle with shredded cheese
  10. Fold one side over, creating a pocket
  11. Crimp the edge with a fork – firmly but not enough to cut through the dough
  12. Brush top with the egg mixture for a nice glaze
  13. Poke top just one time so that steam can escape, otherwise they may separate
  14. Bake for 25-30 minutes at 350º


  • Smoked chilies
  • Green chili
  • Cheese
  • Green olives
  • Black olives
  • Raisins
  • Chopped red bell peppers
  • Shredded carrots

Before you make this for the first time, view this clip from America’s Test Kitchen.

This recipe from America’s Test Kitchen

Find more like this: Lunches, Make Ahead - Serve Later, World Cuisine

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