Chipotle Chicken and Olive Empanadas


  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/4 cup vegetable shortening
  • 3/4 cup California Black Ripe Olives, sliced
  • 3/4 cup hot water
  • 1 tablespoon olive oil (6 oz)
  • 3 cups onion, chopped
  • 2 cups cooked chicken thigh, shredded
  • 1 cup California Black Ripe Olives, sliced
  • 1 tablespoon Chipotle in adobo, pureed
  • 1 tablespoon lime juice
  • 1 tablespoon oregano, chopped
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon egg, beaten


1. Combine flour, baking powder and salt in the bowl of an electric mixer. Cut in vegetable shortening with a pastry blender until mixture is coarse and crumbly. Add California Ripe Olives and hot water and knead with dough hook attachment for 2-3 minutes. Set aside, covered, in a warm area for 30 minutes.

2. Heat olive oil in a large sauté pan over medium. Add onions and cook, stirring frequently, for 15 minutes until caramelized. Remove from heat and mix in chicken, California Ripe Olives, chipotle in adobo, lime juice, oregano and salt. Set aside.

3. Cut dough into 6 (4 oz.) pieces and roll into balls. Flatten each into 7-inch discs using a rolling pin. Brush the bottom half of each disc with water, then place 1/2 cup of filling on top, leaving a 1/2 inch border around the edges. Fold the top half of the dough over the filling to form a half moon shape, then brush with beaten egg. Using the back side of a fork, press around the edges to seal shut. Vent each empanada by poking a few holes in the top using the prongs of a fork or the tip of a sharp pairing knife.

4. Place empanadas on a lightly greased parchment-lined sheet pan and bake for 20 minutes in a 425°F oven until golden.

Serving suggestion: Serve with salsa, guacamole or sour cream.

Makes 6 empanadas.