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Mexican Empanada

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  • 2.5:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 40 minutes (including preperation of tortilla)
  • COOK TIME: 15 minutes

This recipe makes 1 portion which contains:

Total fat
Energy (calories)

Step 1

Preheat vegetable oil in deep fat fryer to 180˚C.

Step 2

Add olive olive oil to a pan over a medium heat, add all ingredients and stir until the chicken is cooked, approx. 5 minutes.

Step 3

Place the cooked chicken mixture into a bowl, cover and set aside to cool for 10 minutes.

Step 4

Add cooled chicken mixture to one half of tortilla, leaving some room at the edge.

Step 5

Moisten this edge with water and fold the other half of the tortilla over the filling. Press the edges together using your finger or a fork.

Step 6

Place empanada into frying basket and lower into oil, cook for 2-3 minutes, until golden brown.

Step 7

Remove from fryer and serve.

Serving suggestion

  • Try with one of our keto dips.

MCTprocal & is a food for special medical purposes and must be used under medical supervision.

This recipe has been specifically designed for use in a ketogenic diet.

Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • 1 Uncooked tortilla (see recipe, contains MCTprocal™ )
  • Vegetable oil* for frying As per manufacturer's instructions
  • 12.5g Olive oil
  • 20g Minced Chicken
  • 4g Spring onions, finely chopped
  • 10g Tomatoes, finely chopped
  • 1g Garlic purée e.g. Gia
  • 1g Sun-dried tomato purée e.g. Gia
  • 1 pinch Chilli powder
  • 1 pinch Fajita seasoning e.g. Schwartz
  • * approximately 7g oil absorbed in cooking process and factored into nutritional content