Chef Zee Makes Dominican Style Empanadas!

Dominican Style Empanadas
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At The Hispanic Food Network, one of our favorite Latinas in the kitchen is Chef Zee. This girl is smoking hot in so many ways. We caught up with Chef Zee on her YouTube page, where she was making her Dominican-style Chicken Empanadas (Pastelitos de Pollo.)


Dominican Style Empanadas

Loaded with tender chicken breast and lots of Latin spices, these mouth-watering Dominican chicken empanadas are absolutely packed with flavor!
Course Main Dish
Cuisine Dominican
Keyword empanada
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people


  • 2 chicken breasts
  • 1 onion
  • ¼ cup red and green bell peppers
  • 3 to 4 garlic cloves mashed
  • 1 tbsp olives optional
  • 1 tbsp Soy sauce
  • 1 tbsp Tomato paste
  • 1/8 tbsp Cumin
  • 1 tbsp Oregano
  • ½ tbsp Sazon seasoning
  • 1 Lime
  • Olive Oil
  • Black Pepper to taste
  • Kosher salt if needed
  • Empanada Dough
  • Canola or Vegetable Oil for Frying
  • All Purpose Flour


  • Start off by seasoning the chicken with green and red peppers, mashed up garlic. Then add some oregano, a touch of cumin, sazon, light kosher soy sauce and some fresh black pepper. You can then add a sprinkle of your favorite seasoning salt. Add some olive oil to bring this marinade together. Then add the fresh lime!
  • Mix all the ingredients until they’re well combined. You can even set this overnight for even more amazing flavors!
  • Set your flame to medium high. Put some olive oil into your pan – then add the chicken and make sure it browns evenly. Keep in mind you want to cut the pieces of chicken medium size so they fit inside the empanadas. Once the chicken is browned, add some the water that’s left over from the marinade. This is when you stew the chicken and this is when the flavor really infuses! Once the sauce begins to bubble we want to add the tomato paste. As you stir the sauce – it will begin to thicken. Now it’s time to add the olives. This is optional but that’s the way Chef Zee likes it!
  • Now that the sauce has thickened, take your chicken out. The chicken is going to be used as your empanada filling. You can shred your chicken with tongs or two forks. You choose the method. The toughest part of this process is making sure you don’t eat the chicken! Once your chicken is shredded you will gently place it back into your sauce. At this point, your sauce should be pretty thick. This is a good thing. You don’t want sauce oozing out of your empanada.
  • Throw some all-purpose flour onto your work surface. Now roll out your empanada disk. Chef Zee likes it on the thinner side. This makes the empanada light and fluffy. Next add your chicken. Make sure you’re generous! Fold the dough over and do it pretty hard. Put some water along the edge is a trick to keep the dough together! Use a fork to make those classic indentations! You can use a pizza cutter to get a perfect shape! This makes your empanada look nice and uniformed.
  • Place your empanadas into hot oil and make sure you keep a close eye on them! Fry until they’re golden brown. Once they’re perfect take them out. Drain the excess oil on a paper towel!


Chef Zee
Chef Zee

When you get a chance check out her Instagram page. You’ll love this New York-born chica with the gift for cooking up amazing Hispanic dishes.

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