Chicken Mole Empanadas

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I’ve been cooking with Dove dark chocolate recently and it’s been so yummy! My friend Sara came over and helped me put these empanadas together. These take a bit of time, but they are well worth the effort.


Chicken Mole Empanadas Recipe


2 1/2 cups all purpose flour
3/4 cup yellow cornmeal
2 T sugar
1 t salt
1/2 cup cold unsalted butter
1 egg

1 medium onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, sliced
1 Tbs ancho chili powder
1 small zucchini, chopped
1 lb. shredded cooked chicken
2 Tbsp tomato paste
1 ounce Dove Dark Chocolate, chopped
2 Tbsp sugar
1 t salt
1 Tbsp lime juice
1 egg mixed with 2 Tbsp water



Combine flour, cornmeal, sugar, salt in food processor, pulse to blend.

Cut up butter, add. Pulse until incorporated.

Add 1/2 cup water, pulse until dough begins to hold together. This can also be done by hand by mixing dry ingredients and then cutting in the butter with a pastry blender and then slowly adding the 1/2 cup water.

Gather dough into a disk, refrigerate at least one hour.


Coat a large non-stick pot with cooking spray or butter. Heat over medium heat; add onion, green pepper, garlic, and chile powder.

Cook 5 minutes or until vegetables are tender.

Toss in the zucchini and cook another 3 minutes, adding a little water if the pan is too dry.

Add the cooked shredded chicken, tomato paste, chocolate, sugar, and salt.

Cook 3 minutes to blend flavors.

Remove from heat and stir in lime juice. Let cool.

Directions For Building Empanadas:

Heat oven to 400.

Divide dough into 12 pieces. On a floured surface roll one piece of dough into a 6 inch circle; continue until all 12 pieces have been rolled out.

Move the dough pieces to nonstick baking sheets, you may need more than 1.

Place 1/3 cup filling on one half of dough round, be sure to keep the filling away from the edges. Then brush the edge with a bit of water and fold over and bring edges together ; press the edge together and crimp with a fork.

Brush empanadas with egg-water mixture which will create a pretty golden color on the empanadas after baking.

Bake at 400 for 18 minutes or until light brown around edges. Serve warm.


These can be assembled and frozen before baking. When ready to bake, do not thaw; transfer the frozen empanadas to baking sheet and increase the cooking time to 25 minutes.

More Recipes To Try:

low Cooker Turkey and Chickpea Soup

Cashew Pork Stir-Fry Recipe -WW

Butternut Squash & Goat Cheese Rustic Pie Recipe


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Leave a Reply


  1. We are GF so we can’t do the dough but the filling sounds wonderful! Maybe with spanish rice or something.

  2. Thomas Murphy says:

    This looks so good! I cant wait to try it, thanks for the recipe.

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