A definite party pleaser, these easy chicken empanadas (pastelillos as Puerto Ricans call them) are so delicious! I promise that you will receive rave reviews. They are so tasty with the right amount of heat to them. I don't like spicy items and this recipe is perfection balancing flavor and spice. Enjoy!


Recipe Summary

15 mins
35 mins
20 mins
10 empanadas


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.

  • Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.

Cook's Notes:

I sometimes add more spices to the filling mixture for more flavor.

If you want to use raw chicken, season it with adobo, oregano, sazon with cilantro and achiote, and ground black pepper before you cook and shred it.

Editor's Note:

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.

Nutrition Facts

377 calories; protein 17.2g; carbohydrates 24.3g; fat 24.3g; cholesterol 47.9mg; sodium 554.2mg. Full Nutrition