• Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 min
  • Makes: 16 servings



  • 2 cups All-purpose flour
  • 1⁄2 teaspoon Salt
  • 1⁄2 cup Soybean-based shortening
  • 1⁄2 cup Cold water,or as needed
  • 2 tablespoons Soybean oil
  • 1⁄4 cup Chopped onion
  • 2 cloves Garlic,minced
  • 1 cup Cooked,boneless,skinless chicken breast (chopped)
  • 1⁄2 teaspoon Paprika
  • 1⁄2 teaspoon Cumin
  • 1⁄4 teaspoon Ground black pepper
  • 1 tablespoon Cilantro,chopped
  • 4 cups Soybean oil (for frying)

Instructions for Empanadas

Place flour and salt in food processor;process for 5 seconds.Add shortening;process until crumbly.Gradually add water,processing until dough almost gathers into a ball.Transfer to a floured surface;knead lightly.Cover with plastic wrap;let stand for 30 minutes.

Heat soybean oil over medium high heat in medium skillet.Cook onion and garlic until soft.Stir in,chicken,paprika,cumin and black pepper,cook for about 3 minutes.Stir in cilantro,mixing well.Remove from heat.Let cool.

Form dough into 9-inch log;cut into 12 portions about 3/4-inch each.On floured surface,roll each piece into a circle about 1/4-inch thick.Repeat to form 16 circles.

Place about 1 heaping teaspoon of the chicken filling in the center of each dough round.Fold half of the circle over to form a half-moon;press the edges together firmly.Repeat with remaining dough and filling.

Preheat soybean oil to 365° F in heavy frying pan.Place one or two pies into fryer at a time.Cook for around 5 minutes,turning once to brown on both sides.Drain on paper towels.
Notes: Unbaked empanadas may be frozen.Freeze on baking sheet lined with wax paper until hard.Store in freezer containers.Bake frozen;add additional 5 minutes to bake time.

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