Chipotle Chicken Empanadas

Chipotle Chicken Empanadas


Chipotle chicken empanada
Don’t mind if I do!


I was looking for something to do with the Chipotle’s in adobo sauce that has been sitting in the refrigerator for about 6 months. I’m not exactly sure what thought process that led me to consider Empanada’s. Perhaps I drove past the Empanada van on my way to the supermarket, but whatever it was, I’m glad I did.

I’ve never made Empanadas before, an hour or so searching he web for recipes that sounded tasty, and had ingredients that were available turned up these two sites – recipe for the filling adapted from here and recipe for the dough from here

The dough has a lovely flavor, and is surprisingly crispy. I omitted the orange juice from the recipe and just used water. I also made the mistake of putting the dough into the refrigerator for two hours before I used it (it doesn’t say to do that anywhere in the recipe). The dough firmed up so much, it took an eternity to roll it out thinly. The filling was great, but next time I’ll add 1 cup extra of a good melting cheese like mozzarella, and a bit more coriander.

Serve with sour cream on top and salsa on the side.

Chipotle Chicken Empanadas

Empanada dough (recipe below)
1 onion, diced fine
2 cloves of garlic, minced
2 cups cooked chicken, shredded
2 chipotle peppers in adobo sauce, minced + 1 T adobo sauce
1 tsp cumin powder
1/4 cup grated parmesan
2-3 T chopped coriander
Oil for deep frying
salt and pepper to taste


Heat the oil in a heavy bottomed pan. Saute the onions and garlic until translucent. Add the chicken, chopped peppers, adobo sauce and cumin and toss to coat. Cook for a few minutes. If it gets too dry, add water to get the right consistency. Remove from heat and cool to room temperature. Mix the cheese and coriander into the chicken mixture.

Make the dough as shown below and roll out to 2mm thickness or thinner if you can. Cut into rounds according to the size you want, and put the appropriate amount of filling into the center of the round. Fold the pastry over to make a half moon shape, and seal the edges with a fork. Freeze the empanadas for 20 minutes before deep frying.

Ready for the freezer























Dough recipe:

3 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
1 stick of butter (4 oz), cut in 8 pieces
2 tbs orange juice (I omitted this, and just used water)
1/2 – 2/3 cup chilled sparkling water or still water


  1. Mix the flour, salt and baking powder in a food processor.
  2. Add the pieces of butter, orange juice and sparkling water – add 1/2 cup of the water to start and then add more as needed or until dough clumps begin to form.
  3. Form a ball with the dough and knead lightly.
  4. Place the dough in bowl, cover and let rest at room temperature for about an hour.
  5. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). It’s really important to get the discs very thin since they cook very quickly when you fry them, if after cutting out the round shapes they are still thick,try rolling each disc a little more until it is very thin. Another way to do this is to make small round balls with the dough and then use a rolling pin to roll out each one individually. The discs don’t have to be perfectly round.
  6. Use immediately or store in the refrigerator or freezer to use later.


Chipotle chicken empanada

Leave a Reply

Your email address will not be published. Required fields are marked *