Street FoodMediumFree

Pipián-Filled Corn Empanadas

Name: Pipián-Filled Corn Empanadas
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 2 Serrano chillies; 0.5 Onion; 2 cups Nixtamalised corn flour (masa harina); 2 cloves Garlic; 150 g Pumpkin seeds; 4 Tomatillos; 100 ml Soured cream; 200 g Cooked chicken; 1 bunch Coriander

70 min (40 prep + 30 cook) Medium 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Corn masa empanadas filled with green pipián pumpkin seed sauce. Central-south Mexican antojito.

About this recipe

Corn masa empanadas filled with thick green pipián sauce with chicken or vegetables, cooked on a griddle or fried. Traditional antojito from central and southern Mexico with unmistakable pumpkin seed flavour.

History & Origin

Pipián empanadas are a perfect fusion between the Spanish empanada tradition and the pre-Hispanic Mexican cuisine represented by pipián. Pipián, a sauce based on ground pumpkin seeds (pepitas), is one of the oldest moles in Mexico, with documented presence since before the Conquest in the central and southern states. While Spanish empanadas arrived in Mexico during the colonial period, Mexicans quickly adapted them with local doughs and fillings. Corn masa empanadas filled with pipián are probably older than wheat flour versions, as they combine two Mesoamerican traditions: corn tortilla or masa and pumpkin seed pipián. In Guerrero, Oaxaca, Puebla and the State of Mexico, pipián empanadas are a much-loved market antojito. The nixtamalised corn dough wraps a thick, aromatic filling of green pipián, which may include chicken, courgette, chayote or simply seeds with herbs. Cooked on a griddle with a touch of oil or fried for a crispier texture.

Estimated cost

£6.50

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

18g

Protein

42g

Carbohydrates

22g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast 150g shelled pumpkin seeds on a dry griddle for 5 minutes. Blend with 4 cooked tomatillos, 2 serrano chillies, ½ onion, 2 garlic cloves, a bunch of fresh coriander and 200ml stock. Strain.
2
In a frying pan with 1 tablespoon oil, fry the pipián over medium heat for 5 minutes. Add 200g cooked shredded chicken (or cooked courgette). Season and cook until it thickens well. Leave to cool.
💡 The filling must be cold when assembling the empanadas; if hot it will break the dough.
3
Mix 2 cups nixtamalised corn flour (masa harina) with 1.5 cups warm water and 1 teaspoon salt until you get a smooth dough. Divide into 12 balls.
💡 Cover the dough with a damp cloth to prevent it drying out.
4
Flatten each ball into a 12cm circle between two plastic sheets. Place 1 tablespoon of filling in the centre. Fold in half forming a half-moon and seal the edges firmly by pressing with your fingers.
💡 Moisten the edges with water if they do not stick.
5
Cook on a griddle with a little oil for 4-5 minutes per side until golden. Or fry in hot oil for 2 minutes per side. Serve with red salsa and soured cream.
💡 On a griddle they are less greasy; fried they are crispier.