1 package containing 2 rolls of store bought pie crust

1/2 pound of ground chicken

1/2 pound of hot ground Italian sausage

2 cups of vegetable oil

2 teaspoon ground cumin

2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon hot paprika

1 teaspoon dry oregano

1 teaspoon fresh thyme

1/2 an onion cubed

3 Thai chili pepper finely minced

1/2 teaspoon freshly grated ginger

Juice of 1 lemon

1 stalk of green onions chopped small

1 tablespoon of flour (for dusting the counter surface)

1 egg


In a large bowl add the ground chicken, the hot Italian sausage, paprika, salt, black pepper, cumin, coriander, oregano and the juice of the lemon.

Using your hands combine the meats with the spices together.

On the stove, Heat a skillet with 1 teaspoon vegetable oil. Add the onion, ginger, chili peppers and thyme to the skillet. Sautee for 1 minute or until the onions are just softened.

Add the meat mixture to the skillet and using a flat wooden spoon, break up the meat in the pan. The meat has to be cooked all the way through. It will turn brown and grainy.

Cook for about 20 minutes. Turn off the heat and sprinkle the green onions over it. Set aside to cool while you prepare your pie crust for being filled.

The pie crust should be at room temperature.

Sprinkle some flour on a flat surface where you are going to roll out your pie crust.

Once the crust is rolled out, using a cookie cutter or the top of a glass make small circles.

Once you have cut out all of your circles, heat the oil on your stove to 375 degrees. (This can also be baked in stead of frying, in an oven of 400 degrees)

While the oil is heating, start filling your circles. DO NOT over fill or you will have trouble closing it up.

Mix the egg with a tablespoon of water. This is your egg wash to help seal the edges of the pie crust.

Around the edges of the pie crust circles, using a small brush or your finger tip, run the egg wash.

Fold over the circle to male half moons. Then press the edges together using a fork.

Once you have filled all of the empanadas, then you can starts frying each one to a golden brown color. you can fry about 4-6 at a time depending on the size of your pot. I used my deep fryer.

Drain on paper towels or grease proof paper.

Then proceed to eat!










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