Thai Chicken Empanadas

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  • 1 kg of minced chicken meat
  • 1/3 cup coriander
  • 3 garlic cloves, crushed
  • 3 tablespoons of fish sauce
  • 3 teaspoons of Thai seasoning
  • 1 tablespoon lime rind, finely grated
  • 1/2 cup of sweet chili sauce
  • 4 shallots, thinly sliced
  • 1 red bell pepper, finely chopped
  • 3 beaten eggs
  • 3 cups fresh breadcrumbs
  • 1 tablespoon of peanut oil
  • 1 cup plain flour


  1. Put all the ingredients except the peanut oil and flour in a large bowl and mix well.

  2. Roll a little larger than the size of a golf ball and flatten. Make small patties about 1 cm thick.

  3. Place on a plate lightly sprinkled with flour or baking paper.

  4. Lightly sprinkle the top of the patties with flour.

  5. Heat the peanut oil in a large skillet and cook the patties over medium heat for 2 minutes on each side or until well cooked.


All ingredients except eggs, breadcrumbs, flour and peanut oil can be combined and refrigerated a day in advance.

Sweet chili sauce or chopped fresh red chili can be added or reduced to suit individual taste. I serve the empanadas with a dipping sauce made up of 1 cup of sour cream, dulce cup of sweet chili sauce and chopped coriander to taste.

Thai Pies

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