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Chicken Empanada

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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.

Chicken-Empanada

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.

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5 from 3 votes

Chicken Empanada Recipe

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Vanjo Merano

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

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Reader Interactions

Comments

  3. Thanks! Vanjo…
    You are sure a good teacher! You make it simple and easy for us to follow your cooking instructions. I never cook in my whole entire life except for boiling and frying eggs. When I was young I was blessed with a good roommate in school of nursing and she was an excellent cook. Then I married a man who loves to cook. Now I’m close to my retirement and I want to learn to cook. You are a God send! I visit your website everyday. This empanada is to die for. God bless you and your family.

    Thanks,
    Edith
    Edmonton, Alberta
    Canada

    Reply

  5. thanks chef vanjo! this is one of my favorite appetizer, i loved cooking and im very happy that i found your site, its help me a lot also to others enjoying cooking, pls. continue sharing ur recipies, thank u & GOD BLESS!

    Reply

  9. I’m just a new newbie in your site, i have 5 boys and they love eating filipino fuds! and your ensaymada and cassava cake is one of their favirites! TY! and God Bless you!

    Reply

  10. lvee, thanks for commenting. I sure hope that all your boys would love our recipe. Please tune-in for more recipes that they would surely love. Have a great day!

    Reply

  11. hallo kuya,
    its my first time to see your site here.i like the way how you cook.its easy to follow and all the recipes that you upload are very delicious.Now im trying hard to cook also by following the way you cook.
    Thank you so much.from don

    Reply

  12. HELLO !!!

    It’s very good of you to know how to cook all those foods..I like them mostly, but this empanada is one of my favorite. I am going to Phils. sooner this year, God-willing and will try cook this! Hope to see you there! Can I order some food from you, ask lang po..? Where is your place? Thanks!!

    God Bless You!

    -ALICIA

    Reply

  13. Hi Chef! Thanks for the recipe.

    Got a question: instead of baking, is it possible to deep fry the empanadas?

    I’ll try to experiment with tuna, coz my 2nd son said he is “seafood-tarian”.
    Ciao!

    Reply

  18. I just want to thank you to u and your family for sharing all the recipe.I really enjoy the cooking.Its a big help that you guys put video on it too atleast I know what im doing:)lolz but i try some of your recipe and it comes out good and my family enjoy it too.Thank you so much to u and your family.Happy Holiday!

    Reply

  19. your cooking ways are easy to follow,..thanks,…i love to cook and always trying hard to make my own recipe,..your site help me a lot..more power,…

    Reply

  20. perfect!!!!. ur such a star. i dont really cook but i learn a lot from u panlasang pinoy. everytime i cook and want to try diff recipe my laptop is beside me hooked to panlasang pinoy.ur a great help. im here in oxford, u.k. thanks a lot 4 ur great help n sharing ur knowledge…di ka madamot. god will continue to provide u more wisdom so to share to us. hope more recipes.honestly everyday i looked at ur recipe.god bless n more power.

    Reply

  21. I can’t believe i baked the empanada perfectly just following your step and I do it for the first time. Also i love my yummy chewy biko. I’am here in Australia so I don’t get to missed pinoy foods. Thanks a lot…keep it up, MORE RECIPES PLS…
    God bless the people behind this website :))

    Reply

  22. HI KUYA I REALLY LOVE TO TRY THIS RECEIPE IN MY SON’S FIRST BIRTHDAY, BUT I WANT TO KNOW FIRST IF I CAN PREPARE THIS AHEAD OF TIME AND BAKE IT THE NEXT DAY THE DAY OF MY SON’S FIRST BIRTHDAY, THANKS SO MUCH

    Reply

  23. kuya puwede pong magrequest? My husband craves for the ilocano impanada and I don’t know how to make it. can you share a recipe???

    Reply

  26. hi po.tnx for this site. I tried some of the recipes and it’s really yummy and very helpful to moms like me.

    by the way, do you have any procedure for frying? I want to try this but I dont have an oven.

    Hope you could post. Thanks a lot and God Bless.

    Reply

  27. hi,im from netherlands, i tried the sweet and sour pork, my fiance loves it:)and now i want to make a chicken empanada, can i use a self-rising flour instead of all-purpose flour? do i need to use baking powder on it?thanks:)

    Reply

  29. hi neza!

    based lang sa experience ko. nabutas din ang dough pag isasara ko na.i think masyadong na roll ang dough at naging manipis.

    Reply

  30. the filling was good but i did not like the crust. The crust turned out dry and difficult to roll. It was also too sweet. Since I have extra filling from the recipe given, I made my own crust for it which is 2 cups flour, 1/2 tsp salt, 125g cold butter, 1 tbsp sugar, and 1/3 cup cold water. Same procedure as the recipe given. My eggwash was eggyolk instead of eggwhite.

    Reply

  32. Hi,
    I’ve notice that you are not using electric beater, is there any difference if i use one. thanks we enjoy your cooking here in montreal

    Reply

  33. Very enlightening videos on eggpie and empanada. At least I don’t have to attend another expensive baking class. Thanks.

    Reply

  35. Hi there! Would just like to thank you for this recipe..my friends love it! have yet to make them for my family who’re not with me… presentation-wise, wasn’t successful kasi “mainit” kamay ko but it’s really really good 🙂 I used Lurpak butter and it gave the crust a heavenly smell.. the best about the recipe is that it hit home in the heart of someone who is now my special someone 😉 Thanks so much!

    Reply

  36. Hi elena, paki check po baka Celsius ang unit of measure ng oven mo. If that is the case, paki convert na lang po.

    Reply

  37. hi there im from New Zealand,a few days ago i tried the imbutido and pork siomai, and it was really yummy…so happy coz my partner luv it.tnx for sharing ur recipe it really helps.im planning to make chicken empanada soon…More power and have a good day:)

    Reply

  38. Yummy! I tried it, kaya lang po indi naging
    smooth un texture nun mabake. What’s wrong
    po kaya?
    Thanks po for sharing your recipes..

    Reply

  40. I like to cook so I always check the internet for recipes of my favorite foods and that’s how I found this website. I am so excited to try your chicken empanada recipe. It looks easy to follow because you did great in showing step by step procedure. I will let you know the outcome. I am about to buy my ingredients now. Thank you so much for sharing. You are an angel.

    Reply

  43. hello,sir vanj…its my 1st time to visit your website…tnx for this recipe i got score 10points to my employer while am preparing this recipe to them…empanadas my paboreto!tnx alot!am very pruod of you.more blessing to panlasang pinoy.

    Reply

  44. I tried this recipe today and it was really good..my husband really liked it.he even said it was the best empanada he ever had.:) Thanks a lot,kuya for sharing these recipes and for inspiring me to cook. God bless!

    Reply

  46. I love your chicken empanada!!! my kids loved it too, in fact i always baked chicken empanada every time we have party and if my 3 year old daughter request it. i shared your website every time they ask me the recipe on it,anyway, more power to your site and God bless you and your family!

    Reply

  49. amen or i agree to this comment! You’re a blessing to a lot of people so for sure, the more God will bless ur life too for sharing to us those yummy recipes!!

    Reply

  51. i’ve tried it and so turned well…thanks for the recipe!!!easy to follow!!!!!this is the first time and i loved it,gonna try your other recipe soon..thanks

    Reply

  57. thanks for sharing this recipe!tried it twice and still counting.. 🙂 all time fav tlga!so happy that my husband bought me kitchenaid mixer, hirap kaseng mag-masa so now no sweats!hihi
    Thanks again.You’re heavent sent.

    Reply

  59. i tried making chicken empanada. The filling was ok but was so disappointed with the dough. I did follow the recipe and the steps. I dont know what went wrong. The dough stuck in the wax paper and taste different… 🙁

    Reply

  61. hi.. thanks for sharing this recipe with us. unfortunately, i do not have an oven right now. can i just fry this empanada? is the preparation very different from this one? do you have a video for frying empanada? thanks so much for your attention and help….. more power to you!

    Reply

  62. Dear Panlasang Pinoy,

    Just to let you know that your web-site inpire me to cook anything about filipino foods!..Im not affraid to say no, Idon’t know how to cook!..If pansalang pinoy is around, I will be around in my kitchen.

    Thank you so much!
    Ana(new York)

    Reply

  63. Hi guys,
    I really loved to watch everyday of what’s IN and Out of our daily craving habits here in Panlasang Pinoy!!! you’ve got an excellent recipe… this is just my opinion and suggestion i always waiting if there’s a “yield per serving”? per recipe not per each ingredients. for easy costing? for a limited budget that compensate the whole recipe…

    “cant wait my Free copy of eCookbook vol.1 of Panlasang Pinoy”

    thanks so much!!!
    Ronald J.

    Reply

  65. Hello!

    First of all, I would like to thank you for starting this website. So useful for everyone who wants to whip up a good pinoy dish. I go to your website almost everyday. Kudos for a job well done! 🙂

    I was wondering if I can use my mixer (with the dough) attachment to make the dough? Hope to hear from you, as I am dying to try this out.

    Thanks and more power!

    Reply

  66. First time I tried this recipe and it came out PERFECT!! I will surely save this recipe. Thanks for sharing this!!! Dont you, guys, take ratings for the recipes you share?? I think you should coz it really helps people to decide whether to try it or not -- just a suggestion. But anyway, I rate this one 5 out of 5 🙂

    Reply

  68. Made this recipe tonight. Yummy! My husband said that he liked it a thousand more times than what we got from Red Ribbon here in Arizona. Thanks PP! Will try more of your delectable Filipino recipes!

    Reply

  69. Hi! Thanks for sharing this recipe.
    I tried doing it last night and it turned out to be a good one!
    The only problem that I had is with the dough. Just like what the other review said, it was dry so it breaks when you’re about to fold them.
    I added 4 tablespoons more of cold water on the dough. And instead of using butter, I used crisco shortening. I also suggest letting the dough stand for about 30 minutes more before folding them with the filling.

    Reply

  71. Peace be with you!

    I tried this recipe but instead of chicken i used ground beef and it was so yummy! i thought it was difficult but it was so easy. Thank you so much for sharing! Your website is so helpful.

    God bless!

    Reply

  73. Thank You so much! I have search & search for this wonderful pinoy puff pastry on the web but could not find a decent one as the one I saw in You Tube ( What a disgrace, they are women and they gave a lousy lessons!). Anyway, can’t wait to try it. Your cooking lesson was clear and concise. I am confident I will get it right. You’re awesome 🙂

    Reply

  74. hi! thank you so much for this recipe! i just want to ask, do you think the kitchenaid 250watt stand mixer or the bread maker can do the mixing for the empanada dough? thanks!

    Reply

  75. Hi! I usually search recipes from the internet and I tried them. Just now i browse and found your website, i really need pasalubong or delicasies recipe because we put up a pasalubong store, so instead of ordering some goodies I rather want to make it myself to gain more profit. Can I suggest you to post some more delicacies recipe for me to try. Thnaks in advance.

    Reply

  76. Thank you so much for the empanada recipe. I always though making the empanada crust would be so hard. Now that I was able to watch the video I can bake for my family. Thank you for making it so easy……

    Reply

  77. Been a while since i last cooked empanada; Thanks as I was able to check that I got the right ingredients and cooking instruction. Glad to know I can bake it too instead of frying.

    Reply

  79. I tried making it today. I just added 2 tbsp of ketchup with the filling since I like it tangy. I’ve learned too that when stuffing the empanadas it would be smart if the filling is cold (not warm nor room temperature). I got an arm workout from making the dough. 😉 It requires some muscle alright. The dough was getting a little bit soggy when I was stuffing the pastry. So, I put the cooked filling in the fridge for an hour and did it again. It worked well after that. Thanks for sharing the recipe.

    Reply

  81. So far, this is the only empanada recipe that has a good consistency and texture for the pastry. Good recipe! Thank you very much for sharing.

    Reply

  82. I tried this chicken empanada recipe. Easy to follow and it is so delicious. I made Chilean Empanada at the same time that I saw on TV which came from America’s Test Kitchen. Did a taste test with my family and friends and this recipe beat the Chilean Empanada by 100% of the vote going to your Chicken Empanada. I will be making another batch for an upcoming 4th of July get together. Many Thanks from me, my family and friends.

    Sincerely,

    Jackie Valdehueza

    Reply

  83. thank you so much….kktpos ko lng ma bake and empanada recipe mo…ground beef ung ginamit ko instead of chicken…masrap din xa….salamt sa pag share mo ng mga recipe mo…God bless u always…

    Reply

  84. hello sir! i really want to learn how to make empanada…and this one really looks delicious…i just want ask if i’m just going to fry it, do i still need to use the egg?…thanks! and God bless!

    Reply

  87. Can’t wait to try this recipe! I have all the ingredients in my kitchen. Did you use 1 stick of butter or 2 sticks?

    Reply

  89. Hello! You know when I make my empanada I fried it… but your empanada looks so good so the next time I will empanada I will bake it. Thank you so much.

    Reply

  93. i like this recipe, i will have this for dinner tonight. do you have a pineapple pie recipe? i used to buy pineapple pie back home. thanks !! i also like the background music of your u tube video.. cheers !!

    Reply

  94. I made this for dinner tonight, but used leftover menudo for the filling instead of the recipe here. The end result was really good. I’ll make it with the proper filling next time. Thank you very much for your recipes. I never learned to cook Pinoy food when I was young, because my two older sisters did all the cooking. My only role was to eat.

    BTW, where’s your ebook? I’d love to buy it, if it’s available.

    Reply

  97. Thank you for the recipe… and especially the video. My wife Lorna and I watched it and found it very helpful. Lorna will make a batch using your recipe and the techniques you demo’d in the video! Thank you very much!

    Reply

  99. I’m planning to do it this coming weekend. Hopefully I can make it. Thank you for the clear instruction of the recipe.

    Reply


  102. 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!

    Reply

  105. 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

    Reply

  106. 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

    Reply

  107. 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.

    Reply

  108. 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.

    Reply

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