Retro Recipe Thursdays: Empanadas de Pollo

Greetings, retro chefs! This week's recipe is from our new ebook Simple Spanish Cookery, based on our vintage 1970s cookbook of the same name. Promotional Note: The ebook will be FREE to download from on Friday, Nov. 9th!

And now back to our recipe: Empanadas are common fare in most Latin American countries. They are little pastries which have any number of different sorts of fillings, and they are commonly served at parties, at picnics, as snacks or as hors d'oeuvres. Following is a sample recipe.


Empanadas de Pollo
(Chicken Turnovers — Mexico)
Makes 10 servings.

Empanadas de Pollo Filling
Basic Pastry

Empanadas de Pollo Filling
1 cup chopped chicken, cooked
2 tsp. butter
1 can pimientos
1/2 cup minced onion
1 tsp. chili powder
1/4 cup chopped olives
1 chopped hard-boiled egg
1 tsp. Worcestershire sauce
Salt and pepper

Soften the onion in the butter, add chicken and pimientos, then fry until lightly browned. Add the rest of the ingredients, heat well, then make empanadas with the basic pastry dough

Basic Pastry Recipe
2 cups flour
1 egg
1 tbsp. butter
2 tsp. baking powder
1/2 tsp. salt
1/3 cup ice water

Mix flour, egg, baking powder, and salt in a bowl, then work in the butter. Add enough ice water to hold the pastry together. Roll out the dough on a floured board, and cut into round pieces about four inches in diameter. Put the filling on one half of the circle, wet the edge with water, and fold the other half over it, pinching the edges together. Bake at 375° for 15-20 minutes, unless otherwise directed.


First Image © Analia Valeria Urani /