Mustard Chimichurri Chicken Empanadas

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Mustard Chimichurri Chicken Empanadas

Prepare to inhale the flakey crust and warm, savory fillings of this classic street food, complete with a bright, herby chimichurri sauce.

Active Time: 1.5 Hours

Total Time: 11-12 Hours (includes overnight)

Servings: 6


Empanada Disks:
  • 4 cups all-purpose flour, plus additional for dusting
  • 1 ½ teaspoons salt 
  • ½ cup vegetable shortening 
  • 1 egg
Chicken Mixture:
  • 2 pounds chicken thighs, cubed into small pieces
  • 1 ½ cups Mustard-Herb Chimichurri
  • 1 tablespoon oil 
  • Pinch salt


  1. Make (12-15) Empanada Discs: Stir flour and salt together in a bowl.
  2. Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
  3. Combine the egg with ⅔ cup room temperature water. Stir ½ cup of egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
  4. Cover the dough with plastic wrap and refrigerate for at least 1 hour but preferably overnight.
  5. Make chicken mixture: Combine chicken with 1 cup Mustard-Herb Chimichurri. Mix well and refrigerate overnight.
  6. Heat saute pan with oil and saute the chicken with the salt until done. Add remaining ½ cup Chimichurri and set aside to cool to room temperature.
  7. Preheat oven to 400° degrees F.
  8. Place dough on a floured surface and roll to desired thickness before cutting. Use a 5-inch round cutter for the discs.
  9. Place 1 tablespoon of chicken mixture in the center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
  10. Bake until browned, about 10 minutes.