Deep Fried Chocolate Empanadas

It’s finally Chanukah! That means its time for fried food all week long! I especial love all the fried desserts. Last year I made Churros on Table for Two with Naomi Nachman on the Nachum Segal Network, which originate from Mexico. They were super yummy! This year I decided to do a fried dessert that originates from Portugal, Spain. 

In this recipe I use California Gourmet Chocolate Chips. They are my favorite brand of quality chocolate chips. They are 45%-cocoa, dairy-free, and they melt smoothly.  These are priced well at over 300+ stores across the country. So you can easily find them!

Empanadas originate from Portugal, Spain. The empanada was influenced by the Samosas from Goa, India. Now there are manny variations of the empanada throughout the world. Argentina, Brazil, Chile, Mexico, Puerto Rico, and Venezuela all have their own version of the Empanada, just to name a few.


Deep Fried Chocolate Empanadas
Serves 8
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For the Dough
  1. 3 cups all-purpose flour
  2. ½ tsp salt
  3. 1 tsp baking powder
  4. 2 tablespoon of sugar
  5. 1 stick of butter, cut into small pieces
  6. ¼ cup of orange juice
  7. ¾ cup water
For the Filling
  1. 1 bag 45% Coco California Gourmet Chocolate Chips
  1. Oil, for frying
For the Empanada Dough
  1. In a food processor combine the flour, salt, sugar, and baking powder until mixed.
  2. Add in the butter and pulse until there are pea size pieces of butter.
  3. Add the orange juice and water, pulse and mix until clumps of dough start to form.
  4. Remove the dough from the food processor and form it into a ball and knead it lightly on a floured surface until it fully comes together.
  5. Wrap dough in plastic wrap. Place in fridge for 15 minutes and then leave on the table for another 15 minutes.
  6. There are two ways to make the empanada discs.
  7. You can either roll out the dough into a thin layer and cut out round disc shapes for empanadas with a large round cookie cutter. Or you can make a bunch of small balls of dough then use a rolling pin to roll them out.
Assembly and Cooking
  1. In the center of the empanadas discs place approximately 8 chocolate chips. Apply a little water to the outside of the disc which will help to seal the edges shut. Next fold over one of the sides to make a semicircle. Press down the edges to seal the empanada shut. Using a fork make marks on the round edge of the empanada.
  2. Fry in the oil heated to 350 degrees until golden brown on the outside.
  1. The discs should be thin. This is because they cook very quickly. If they are still too thick after you cut the discs, press them out to be thinner with your fingers. I usually make one tester before I cut all the rest. I partially do that so I get to snack on one while I make the rest. 🙂
  2. The empanada discs can be used immediately or frozen in the refrigerator or freezer to use later.
  3. If an empanada opens while you are frying them, remove it immediately! If you don't, the chocolate will spill out into the oil and turn it black. (I know from personal experience.) It just means that you need to seal them better.
Cook with Chef Eitan
 This post is sponsored by California Gourmet Chocolate Chips. All words and opinions are my own.


2 Replies to "Deep Fried Chocolate Empanadas"

  • comment-avatar
    gratisseks December 19, 2015 (7:14 am)

    Ur sit was much useful for me. I will say thanks u very much for sharing this interesting stuff!

  • comment-avatar
    John Smith December 8, 2017 (1:25 pm)

    I engoyd the recpe much good it shood be in espanol

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