Chicken Empanada with Chipotle Crema Recipe the Family Will Love

There are some meals that even the pickiest eater will enjoy, this is one of them. Pair with a chilled corn salad or some roasted cauliflower and dig in.

Chicken Empanada with Chipotle Crema


  • 2 Whole Chickens Cooked
  • 3 cups Greek Yogurt
  • 4 T Turmeric
  • 4 T Cumin
  • 4 T Curry Powder
  • 4 T Coriander
  • 2 T Cayenne
  • 1 Large yellow onion, diced
  • 4 cloves garlic, chopped
  • 2 T Ginger, chopped
  • 1 T Olive Oil
  • 1 package of Puff Pastry Sheet

Egg Wash:


  • 5 eggs
  • ¼ cup water



  1. In a large skillet sauté onion, garlic and ginger in the olive oil over medium heat for 10 minutes. Drain any excess oil. Combine all dry ingredients and mix well. Next, combine the pulled chicken, dry ingredients mixture with yogurt, sautéed onions and mix well with your hands. This will insure all the ingredients are mixed well and evenly.
  2. At room temperature roll out puff pastry sheet. Use a round cookie cutter and brush with egg wash, place desired amount of chicken mix and fold over to create half moon. Use a fork to seal. Brush with egg wash, place on a sheet pan and bake for 8 minutes at 400 degrees or until golden brown.

Chipotle Crema Dip or Drizzle

In a medium mixing bowl add the following:


  • 1 qt Mexican crema
  • 1 T Worcestershire
  • 1 t black pepper
  • ¼ cup chipotle puree*
  • 1 T kosher salt


  1. Combine all ingredients in a bowl. Serve as a dip or drizzle.




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