Recipe By NatalieC
Published Jan 4th
Prep 35m Cook 35m Additional - Ready In 70m
Servings 12 empanadas Calories 280.4

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with “empanadas de pollo” (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned–delicious!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup warm water
  • ¼ cup vegetable oil
  • 2 tablespoons vegetable oil
  • 1 pound shredded, cooked chicken
  • ½ medium onion, diced
  • ½ green bell pepper, diced
  • ⅓ cup chopped fresh cilantro
  • ⅓ cup sliced green olives
  • 3 cloves garlic, crushed
  • 1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
  • 1 tablespoon tomato paste
  • salt and ground black pepper to taste
  • 1 cup vegetable oil for frying

Cooking Directions

  1. 1 Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
  2. 2 Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
  3. 3 Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
  4. 4 Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Nutrition Facts

  • Calories 280.4
  • Carbohydrate 25.1 g
  • Cholesterol 29.5 mg
  • Fat 14 g
  • Fiber 1.1 g
  • Protein 12.8 g
  • Saturated Fat 2.7 g
  • Sodium 859.9 mg
  • Sugar 0.6 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.


  1. This dough is not right. It turned out but it's more like a heavy biscuit dough despite two different leavening agents or perhaps because of them but I suspect the problem is the oil. I expect flakiness from empanada dough. The filling is just meh, certainly not the bang I would expect for the time - Read more ...