Chipotle Chicken and Olive Empanadas

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Chipotle Chicken and Olive Empanadas

A delicious variation to a typical chicken dish.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • Dough:
  • 3 cups All purpose flour
  • 4 teaspoons Baking powder
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Vegetable shortening
  • 3/4 cup California Black Ripe Olives, sliced
  • 3/4 cup Hot Water
  • 1 tablespoon Olive oil, (6 oz)
  • 3 cups Onion, chopped
  • 2 cups (8 ounces Cooked chicken thigh, shredded
  • 1 cup09California Ripe Olives, sliced
  • 1 Tablespoon Chipotle in adobo, pureed
  • 1 tablespoon lime juice
  • 1 Tablespoon Chopped oregano
  • 1/2 teaspoon Kosher salt



1 Egg, beaten ,Combine flour, baking powder and salt in the bowl of an electric mixer. Cut in vegetable shortening with a pastry blender until mixture is coarse and crumbly.
2 Add California Ripe Olives and hot water and knead with dough hook attachment for 2-3 minutes. Set aside, covered, in a warm area for 30 minutes.
3 Heat olive oil in a large sauté pan over medium.
4 Add onions and cook, stirring frequently, for 15 minutes until caramelized. Remove from heat and mix in chicken, California Ripe Olives, chipotle in adobo, lime juice, oregano and salt.
5 Set aside. 3. Cut dough into 6 (4 oz.) pieces and roll into balls. Flatten each into 7-inch discs using a rolling pin. Brush the bottom half of each disc with water, then place 1/2 cup of filling on top, leaving a 1/2 inch border around the edges.
6 Fold the top half of the dough over the filling to form a half moon shape, then brush with beaten egg. Using the back side of a fork, press around the edges to seal shut.
7 Vent each empanada by poking a few holes in the top using the prongs of a fork or the tip of a sharp pairing knife. 4. Place empanadas on a lightly greased parchment-lined sheet pan and bake for 20 minutes in a 425°F oven until golden.

Source: California Olive