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Chicken Empanadas

Empanadas de Pollo (Chicken Turnovers)

Erica Dinho
5 from 18 votes
Course Appetizer
Cuisine Colombian
Servings 24 empanadas



  • 2 cups all purpose flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking powder
  • 4 tablespoons of butter
  • ¼ cup ice water


  • 2 tbsp of butter
  • ½ cup onion, grated
  • 3 garlic cloves, crushed
  • 1 cup of grated carrot
  • 1 teaspoon ground cumin
  • 2 cups shredded cooked chicken
  • 3 tbsp of chicken broth
  • ½ cup of cooked peas
  • Salt to taste
  • 1 egg
  • Vegetable oil for frying


  • To make the filling: In a large skillet, heat the butter. Add the onions, carrots, garlic, cumin and cook for about 6 minutes over medium heat.
  • Add the shredded chicken and chicken broth, stir well, and cook for about 2 minutes. Add the peas, season with salt and set aside.
  • To make the dough: Place the flour and salt in a food processor.u2028Add the butter, and water until a dough forms.
  • Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.
  • On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate.
  • Fill empanada discs with chicken mixture. Brush the edges with egg and seal in the filling by pressing the edges together to form a half moon.
  • Preheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.
Keyword Colombian empanadas
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