Free shipping over $99 | Interest Free *no credit check* financing is available!

Chicken and Apple Empanadas

by Stephen Chavez October 26, 2012

Not a day goes by that I don’t think about my mom and other loved ones dear to me that have passed. I’ll catch glimpses of them in other people’s smile, the flowers, the wind, and the stars at night. Still, I enjoy the idea of having one day where we outwardly show our love for those who have moved to ”the other world” every November 2 with a holiday tradition called, Día de los Muertos (Day of the Dead). It’s a special time when families show their love for the deceased with processions and by adorning altars with sugar skulls, framed family photographs, orange marigolds, tequila, candles and candies, plus their favorite food.

I enjoy making beloved foods during this holiday. You know, foods that warm the kitchen and the heart. This year we are celebrating the occasion by developing a sweet and savory Chicken and Apple Empanada. We liked the sweet and spicy nature of the filling. The chiles and cilantro blended perfectly with the brown sugar and cinnamon. We used Mazola Corn Oil to fry the empanadas because we learned recently that it is actually one of the healthiest oils for your heart.

Below you’ll find the recipe for Chicken and Apple Empanadas. 

Prep time:

Cook time:
Total time:
Serves: 6-8
The following is the chicken and apple filling we made for the empanadas. Give yourself enough time to properly roast the chicken and allow it to cool in order to shred. You can replace the chile peppers for serranos or omit all together if you do not like/want heat.
  • 1 Whole chicken, roasted with salt and pepper
  • 2 tablespoons Mazola Corn Oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 fresh jalapeno chiles
  • 1 medium celery, small dice
  • 2 apples (Fuji or Granny Smith), peeled and diced
  • 1 1/2 cups chicken broth
  • 1 tablespoon salt (to taste)
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon paprika
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/2 bunch cilantro, finely chopped
  1. Roast a whole chicken. Allow to cool and shred.
  2. Place a large, deep skillet on medium high heat.
  3. Place the Mazola Corn Oil in the skillet. Add the onions and garlic and saute for about two minutes.
  4. Add the chiles and celery and continue the sauteing for another two minutes, then add the apple.
  5. Add the chicken broth, salt, pepper, paprika, cumin, and cinnamon and stir. Let simmer for about 10 minutes.
  6. Add the shredded chicken to the apple mixture and allow to cook for another 15 minutes. Set aside and allow to cool just a bit to fill the empanada dough rounds.

Empanada Dough Recipe 
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
4 tablespoons vegetable shortening
2 tablespoons butter
1 whole egg plus 1 egg yolk
 1/2 cup cold water (more or less to bring dough to proper consistency)

Sift the flour with salt, baking powder and sugar.
Place half of the flour in a large mixing bowl.
Make a well in the center.
Place the lard, butter, eggs, and water in the well.
Use an electric or stand mixer to mix ingredients into a paste, or use your hands.
 Continue to mix, gradually adding more flour until all the flour is added
You may need to add water – slowly and in small quantities-until the dough reaches a soft, pliable consistency, like pie dough.
Place the dough in a bowl, cover and refrigerate at least 30 minutes.
Divide the dough into 4 pieces (keep the pieces you aren’t using in the refrigerator until you need them); use a floured rolling-pin to roll out the dough about 1/8 inch thick.
Cut the dough into a large, rough circle. (Don’t worry about making a perfect circle. Using a glass or round cookie cutter works well.)
Put some filling in the center of the circle and fold over to make a half circle.
Don’t over-fill!
 Seal the edges of the dough with your fingers to make a scalloped edge, you can wet the edges a bit to make sure they are sealed and use a fork to mark the edges.

Instructions For Pan Frying:
In a large frying pan, add enough Mazola Corn Oil to cover the empanadas completely.
Heat oil to the frying stage, about 360 to 375 degrees F.
Fry the empanadas in the oil, turning occasionally until brown on all sides.
Drain on paper towels and serve hot!

This is part of a sponsored campaign with Latina Mom Bloggers and Mazola®. However, all opinions and recipe for Chicken and Apple Empanadas are our own.

Check out Mazola on Facebook:

Mazola® Corn Oil, a pantry staple for over 100 years, is proud to be part of the recipes and memories that have been handed down from generation to generation.

For more information, visit:




The post Chicken and Apple Empanadas appeared first on Latino Foodie.

Stephen Chavez
Stephen Chavez


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →