Empanada Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the 10 tbs cold cubed butter and cut it into the flour with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-size pieces of butter remaining.

Stir together 6 tbsp cold water and 2 tbsp ice (crushed or cold water with ice cubes briefly) and drizzle over flour-butter, mixing gently with a fork until dough just comes together. If too dry add up to 1–2 tbsp more cold water.

Turn dough onto a lightly floured surface and knead gently 6–8 times to bring it together. Divide into two disks, wrap in plastic, and chill in refrigerator at least 30 minutes (up to 2 hours).

When ready to assemble, roll each disk on a lightly floured surface to about 1/8" (3 mm) thickness. Use a 4.5–5 inch round cutter (or small bowl) to cut out ~12 circles. Keep circles covered while filling to prevent drying.

Egg wash

Beat 1 egg with 1 tbsp water and set aside for brushing edges before sealing.

Cook chicken (if making tinga)

Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Season 1 lb chicken thighs with 1 tsp salt and 1 tsp black pepper. Add chicken and sear 3–4 minutes per side until browned. Remove and set aside.

In the same skillet reduce heat to medium, add the sliced onion and cook 4–5 minutes until softened. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add 1 cup crushed tomatoes, 1 tsp chipotle in adobo (adjust to heat preference), 1 tsp dried oregano, and 1 tsp ground cumin. Stir, then add 1 cup chicken broth. Return chicken to skillet, bring to a simmer, cover, and cook 15–20 minutes until chicken is tender and cooked through.

Remove chicken to a cutting board, shred with two forks, then return shredded chicken to the skillet and simmer 3–5 minutes to thicken and coat with sauce. Taste and adjust salt and pepper if needed. Let filling cool slightly before assembling (warm, not hot).

Cheese filling option

If using the cheese filling, combine 2 cups shredded melty cheese, 1 cup crumbled queso fresco, and 2 tbsp chopped cilantro in a bowl. No cooking required; keep refrigerated until assembly. This filling should be used cold or slightly room temperature.

Place 6 husked tomatillos, 1 jalapeño (stem removed), quartered white onion, and 1 garlic clove in a saucepan. Cover with water and bring to a simmer. Cook 5–7 minutes until tomatillos are softened and slightly translucent. Drain.

Transfer drained tomatillos, jalapeño, onion, garlic, 1 cup cilantro leaves, 2 tbsp lime juice, and 3 tsp salt to a blender or food processor. Pulse until smooth. Taste and adjust salt or lime. Chill until ready to serve. Makes about 1 to 1 1/4 cups.

Preheat oil for shallow frying to 350°F (175°C) in a wide skillet to a depth of about 1/2 inch; alternatively preheat oven to 400°F (200°C) and line a baking sheet if baking.

Place one dough circle on a work surface. Put about 2–3 tbsp of chicken tinga (drained of excess liquid) or 2 tbsp of the cheese filling in the center. Do not overfill—leave a 1/2-inch border.

Brush the edge of the dough with the egg wash. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edge with a fork or fold and roll a decorative edge to ensure it is sealed.

Repeat with remaining rounds and filling. If frying: carefully add empanadas to hot oil in batches, cook 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined rack to drain. If baking: place empanadas on prepared sheet, brush tops lightly with oil or egg wash, and bake 16–18 minutes until deep golden.

Keep cooked empanadas warm in a low oven (200°F/95°C) while finishing remaining batches.

Plate empanadas and spoon salsa verde alongside or underneath. Dollop or pipe 1 tbsp créme fraîche onto each empanada (adjust to taste) and sprinkle with crumbled queso fresco (about 1–2 tbsp per empanada) and a few cilantro leaves.

Serve warm. Leftover empanadas keep refrigerated up to 3 days; reheat in a 350°F (175°C) oven until warmed through and crisp.