Chicken Mole Empanadas

Main Meals

A Recipe by El Popular

Keep your eye on the pies. What could possibly be better than pie? Small pies, of course! Empanadas are little hand sized pies that can be filled with just about anything. Almost every culture on Earth has their own version of an empanada and this recipe will teach you how to make one of our favorites, Chicken Mole Empanadas.

Let’s Get Started

  • Prep Time: 10 mins

  • Cook Time: 20 mins

  • Makes: 60 servings

Ingredients

  • 1 jar El Popular Mole Paste 8oz. or Powder 4oz.
  • 2-4 cups of chicken broth
  • 2 cups shredded chicken
  • 1 cup corn (unfrozen)
  • 1 package pre-made puff pastry
  • 1 egg
  • 1 tbsp water

Directions

  • To prepare the Mole sauce, see the “Mole 101” box below.
  • Unfold the Pillsbury pie crust and cut each sheet into 6 squares or circles.
  • Mix mole with the shredded chicken and corn.
  • Place about a tablespoon of the chicken mole mixture in the middle of the pie crust.
  • Fold pie crust over and crimp the edges together.
  • Brush with an egg wash.
  • Bake for 20 mins.

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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