Chicken Empanadas With Greek Yogurt Dipping Sauce
Community Member
May 05, 2023
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients
for 15 servings
Empanadas:
- 1 lb ground dark meat chicken (455 g)
- 2 tablespoons olive oil
- ½ red onion, sliced thin
- 1 green bell pepper, diced
- 1 large tomato, diced
- 1 tablespoon toasted ground coriander
- 1 teaspoon chili flakes
- ½ teaspoon dried oregano
- 1 tablespoon onion flakes
- 1 tablespoon garlic flakes
- 2 tablespoons tomato paste
- salt and pepper, to taste
- 15 empanada shell discs
- 10 mozzarella cheeses, 1 in (2.54 cm)
- 1 qt canola oil (945 g)
Greek Yogurt Dipping Sauce:
- 1 cup greek yogurt (245 g)
- ¼ bunch fresh cilantro
- 1 lime, juiced
- 1 clove garlic, minced
- 1 pinch pul biber
- salt and pepper, to taste
Nutrition Info
- Calories 1000
- Fat 88g
- Carbs 29g
- Fiber 2g
- Sugar 3g
- Protein 24g
Estimated values based on one serving size.
Preparation
- In a large heavy bottom pot, add olive oil and brown ground chicken over medium high heat until cooked through and nicely browned - about 5-7 minutes.
- Add spices and stir to combine. Add onion, garlic, peppers and season with salt and pepper. Continue cooking until onion is softened, about 5 minutes. Add tomato paste and diced tomatoes - stir to combine.
- Cook for 7-10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
- Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
- Lay out your empanada shells and place a small piece of mozzarella in the center of each one.
- Spoon a tablespoon or so of filling into each shell on top of the mozzarella - you want to be sure to not overfill or they will not close properly. Then, fold over the sides of the dough, and use a fork to crimp closed.
- Add canola oil to a steep sided pot suitable for frying, and bring up 350°F.
- Once heated adequately, carefully add 2-3 empanadas to the oil and fry up until golden brown.
- Use a slotted spoon to remove from oil and onto a paper towel lined sheet tray to catch oil.
- Sprinkle with salt while coming out of the oil and still hot to get it to stick.
- Allow to cool slightly before serving. Empanadas can be held in a 300 degree oven to be kept warm for 10-15 minutes prior to service.