Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by arranging the filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Similar types of Empanadas are also common in Spain and South America. In fact, the Cuban Picadillo almost resembles the Filipino Empanada in terms of ingredients and taste.
Empanada can be fried or baked. This chicken empanada recipe is involves baking because it gives the crust more flaky texture. If you prefer your empanada fried, you can always deep fry this chicken empanada.
Try this extraordinary Baked Chicken Empanada recipe. Send us your feedback.
Chicken Empanada Recipe
Servings 6
Ingredients
- 1 1/2 lb boneless chicken breast cut into cubes
- 1 piece medium-sized onion minced
- 1 tablespoon garlic minced
- 1 cup potato diced
- 1 cup carrot diced
- 1 cup green peas
- 1/4 cup raisins
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 tablespoon + 1 teaspoon sugar
- 1/2 piece chicken cube
- 2 tablespoon cooking oil
- 3 cups flour
- 6 tablespoon water cold
- 1 piece raw egg
- 1 cup butter cold
- 1/2 teaspoon baking powder
Instructions
- Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up
- Once the oil is hot, saute the garlic and onions
- Add the chicken breast then cook until color turns light brown (about 5 minutes)
- Add water and chicken cube then simmer for 10 minutes
- Put-in carrots and potatoes and simmer for 5 minutes
- Add the green peas, raisins, and 1 teaspoon sugar then simmer for another 5 minutes
- Sprinkle 1/2 teaspoon salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
- Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, 4 tablespoon. sugar, baking powder, and 1/2 teaspoon salt. Mix well using a wire whisk.
- Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
- Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to ease the process.
- Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
- Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.
- Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)
- After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.
- Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.
- Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.
- Remove from the oven.
- Serve hot. Share and Enjoy!
Nutrition
Serving: 6g
bernadette chua says
i tried to make espasol recipe by kawaling pinoy i didn’t like it so i will try your recipe next time it looks different with kawaling pinoy yours it explain clear. i like the way you show how to do it thank you
Vanjo Merano says
Bernadette, thanks for visiting. Let me know how it goes.
Jeffrey Oliver says
ohhh I can’t wait to try this recipe! Thanks for sharing, I really miss to eat empanada. Thank you for all the recipes, I’ve been trying some of your recipes from meat to snacks and meryenda especially when I am craving for something that I really want to eat. I try to watch it in your Youtube channel as well and they really taste amazing!
Janice says
Super easy, my 12 year old daughter Rebecca made this recipe. Thank you
Jackie G. says
Thank you Mr. Vanjo! Tried your Empanada today. I loved it!
Been your follower since 2009. And I admit that I learned a lot from you since then! Thank you and congratulations in your success! Continue to inspire our kabayans!
Samantha says
Hi Vanjo! I have always been a fan of your site; From Leche Flan, custard cake, menudo, chicken curry, and many many more. All five stars for those recipes; always a huge hit for my family. It is very very easy to follow your instructions and the videos just make it way easier than ever. I am looking forward to make this chicken empanada soon. How many pieces of empanada were you able to make with this recipe?
Athena says
Thanks for sharing this recipe
So simple to make and tastes really good
Some of my friends requested for this for their parties
I have a quite busy schedule and im thinking of having it pre-made and put in freezer
How long does it take to bake it frozen and what temperature? Appreciate your response.
Cesca says
I tried this recipe today and I would like to thank you for it! It tasted absolutely delicious and my family enjoyed it too.
God bless.
Pinoytut says
Salamat dito sa tutorial mo pinanuod ko ng limangbese yung video mo hanggang sa masunda ko yung pagluluto mo.Sa wakas may bago na naman ako natutunan salamat sayo bossing
Joy says
Hi good day!
I try your recipe for empanada.but i have problem with the dough.everytime i flattened them it will like falling apart.hindi cya kakapit.ano po gagawin ko.
Thanks
Vanjo Merano says
Try adding a tablespoon or more of water, but make sure that it won’t be too much.
Maria says
Can I use Crisco instead of butter in the empanada dough recipe!
Vanjo Merano says
No, the butter has a specific purpose that makes the dough nice and flaky.
grace suterio says
sa wakas may natutunan ko na kung anu-anong mga sangkap pa.
Constance says
I made this recipe several times now, I put the dough on my food processor with the dough attatchment. The only different thing that I do is I tend to use more water for the dough to form into ball, more like 9 Tbsp. The empanada comes out perfect each time. Rolling the crust takes practice so for those of you that would like to try to make empanada from scratch, don’t give up. I used icecream scoop to make uniform size balls before rolling them. Thank you Vanjo for sharing this recipe. Each time I bring this to work it is is sought after. My children prefer your beef empanada and I also make a vegetarian version for my husband. Either way they are wonderful!
edna san juan says
looks yummy and easy to prepare. am sure to try this soon.
thanks!