Empanadas & Chickpea Salad



Empanadas are sure to please every pallete in your family; well at least it’s true for my family of 5. I have 3 kids, one of which is a vegetarian and the others are meat eaters. Being that Empanadas are versatile and you can stuff these round, flaky, dough disc with just about anything, you’re sure to find a “ filling” for everyone! You can even make dessert empanadas, turning the dough disc into a yummy turnover pastry!


  • 1 Package of Goya dough disc or more depending on size of family. ( this method is the easiest, unless you want to venture and make the dough from scratch… I’ll have to post up the recipe on that another time!)
  • 1-2 lbs of ground beef ( or any other type of filling, I stuff my vegetarian daughters’ empanadas with cheese)
  • Salt ( about 1- 2 tsp ; more or less to suit your taste) Plus additional 1-2 tsp for chick  peas
  • Garlic powder ( about 1-2 tsp; more or less to suit your taste)
  • Pepper  ( about 1 tsp; more or less to suit your taste) Plus additional 1tsp for chick peas
  • Additionally you can add things like – bell pepper, onions, or really any other ingredient you’d like! This filling is just a simple quick weekday fix
  • Fork ( for smashing the tips and creating that infamous “ fan” appearance
  • Olive oil for frying , Plus a skillet for frying
  • Skillet for meat
  • Bowl for salad
  • 1 29oz can of Goya chick peas ( or any other brand , you can double the recipe to suit)
  • 1 roma tomato
  • 1 bushel of cilantro
  • 3 TBSP of coconut oil or olive oil
  • 1-2 TBSP of lemon juice

Directions for Empanadas –

  • First you’ll want to defrost your dough disc so they’re nice and soft ( a good 2-3 hours ahead of time)
  • In a skillet, heated to medium high add your ground beef, salt, pepper , garlic ( and any other additional ingredients) cook the ground beef throughly to a nice brown. Once done, remove skillet from hot burner and get ready to fill!
  • Grab a dough disc and begin to fill it with ground beef, be generous but be sure not to pack it in too much, and not be able to seal it.
  • Once you’ve placed meat in the middle of disc fold over one end to meet the other end, and sinch it together with your fingers.
  • Grab your fork and with the pointy edges depress down on the tips/rims of the disc that you just sinched together with your fingers. To create the lines/ fan look. Be sure to do this on both sides.
  • Once you’re done stuffing all of them, warm up a skillet of olive oil on  medium high.
  • Place empanadas in the skillet cook until golden brown, usually 1-2 mins each side, depending how hot your oil is.
  • Set cooked empanadas on a plate with paper towels to soak up extra oil.

Directions for Chickpea Salad-

  • Drain your chick peas.
  • Pour in your bowl.
  • Dice up your tomato.
  • Dice up half the bushel of cilantro.
  • Sprinkle your salt and pepper.
  • Add your oil of choice ( either olive oil or coconut oil).
  • Pour in your lemon juice.
  • Mix well.

** I don’t measure when I cook, so I’ve given the best estimates as possible.**

Hope you enjoy! – Shovan’s Recipe,  for Shobella Chic By Shovan at Home



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