Spicy Chicken Empanadas (Paula Deen)

READY IN: 35mins
Recipe by mailbelle

DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.

Top Review by Busy Mom of Twins

I made these for dinner the other night. The filling made enough for at least 20 empanadas. I followed the recipe exactly, so I am not sure why I had so much. I even filled the pastries with two tablespoons of filling. I did feel that the filling was lacking in spice a bit - maybe needed more salt and something else. I also used the Goya brand empanada wrappers you can buy in the frozen section. I also baked them at 350 for 20 minutes rather than frying because one of my daughter's has a peanut allergy. My husband and I really liked them, but the girls weren't thrilled.

Ingredients Nutrition


  1. Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
  2. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
  3. Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
  4. Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

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