Chicken Empanada

Different countries have different versions of empanada. Filipino recipe of empanada can be made of chicken, ground meat or sometimes mix of the two main ingredients. It is most likely the same as the Cuban's empanada. My Nanay loves to fry them for it will brings out the best taste and crispy look of empanada. This time I'm gonna make it with out frying but with the same recipe my mother taught me. By the way, for empanada lovers, empanada press is a great tool to make your product more appealing. Oh by the way, after I finished baking these empanadas, my husband won't stop eating them. I guess, I made it right or he's just hungry. :)

Ingredients for Filling:
350 g of chicken breast (cut into cubes)
1 medium sized potato (cut into cubes)
1 small sized carrot (diced)
1 cup of green peas
2 tablespoon of butter or 2 tablespoon of olive oil
1 medium onion
3 cloves of garlic (minced)
3 tablespoons of raisins (this can be optional)
1 cup of water or chicken broth(if available)
2 teaspoon salt (others use 1 and 1/2 teaspoon of fish sauce)
1/2 teaspoon of ground black pepper

Cooking Procedure in making the filling:

  1. In a frying pan, heat the butter and saute garlic for 1 minute, then add in the onions and saute for another minute.
  2. Add in the cubed chicken breast and cook until the chicken browns.
  3. Add in the carrots and potato and stir-fry for 3 minutes. 
  4. Pour in 1 cup of water or chicken broth and boil until all the ingredients are cooked and tender.
  5. Stir in the green peas and raisins, then simmer for 3 minutes more.
  6. Season with salt and ground black pepper. Make the final stir and transfer in a colander, allowing liquid to drip. Let it cool while you make the dough.


Ingredients for Crust:
3 cups of all purpose flour (keep extra for dusting)
3/4 cup of butter
1/2 teaspoon baking powder
3 tablespoon white sugar
1/2 teaspoon of salt

3-4 tablespoon of cold water

1 egg (lightly beaten, for final brushing of surface of the pastry)

Procedures in making the crust:

  1. In a large mixing bowl, mix all the dry ingredients (flour, baking powder, sugar and salt).
  2. Using a pastry mixer or a wooden spatula, add in the butter until mixture looks like coarse breadcrumbs.
  3. Add in the cold water, little by little while soft dough is developing.
  4. On a waxed paper with sprinkled flour, put the dough and wrap.
  5. Put inside the refrigerator for 30 minutes.
  6. Preheat the oven to 200 ° C for 15 minutes while you start filling the pastries.
  7. Make a pastry circles with the use of rolling pin. Roll out the chilled dough on your clean working area until the dough is 3mm thick. Right thickness will prevent the dough to break while baking so avoid making it too thin.
  8. Put 2 teaspoons of the filling in the middle of every pastry. 
  9. Seal the pastry by joining both ends. Dip your a fork every time you use it to press the edges of the pastry.
  10. Using a lightly beaten egg, brush the surface of the pastry to give a glossy look after baking.
  11. Arrange the pastries on a greased baking sheets/baking tray and put 3 slits each pastry to all steam to escape while baking.
  12. Bake the filled pastries for 20 minutes or until brown enough. 
  13. Let it cool before serving.
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  1. i used to make this meryenda, thanks for posting it...will try to make some next week, need to get some ingredients first!

  2. wow, thanks for sharing the recipe with us..your empanada looks yummy! here for ftf.. hope you could come by visit my entry at

  3. I would love to try making empanada one of these days. Thank you for sharing the recipe.

  4. Nakakagutom! I am officially craving for chicken empanada now. :) I cook this tasty dish once in a while for my family. Given my track record for the lack of cooking skill, it is such an effort for me to prepare and cook the entire dish. But after tasting the sumptuous treat, all the hard work is really worth it.

  5. Yan, yan ang gusto ko aside sa all-time fave kong pan-de-coco. Thanks for sharing this one. :*

  6. Looks so yummy! Can I have some? Lol. Gotta save your recipe coz I am thinking of making some in the near future. Thanks for sharing! ;-)

  7. i might come here here next time and do your version, i tried one time but my filling is way too dry...thank you for this...

  8. oh am gee!!! whew, craving for empanada here! haha, my mom used to cook them for us and I feel guilty not working much in the kitchen for my kiddos and hubby haha, putting this on my list of the first treats I'd cook for them when I get the time...happy cooking! you are an awesome cook, that I feel and believe...:)

  9. this is one of my fave, but I don't know how to make it.thanks for sharing and I'll try to make it.

  10. ayay, I'm drooling right's been years since I had empanada.

  11. when someone posts about baking, I always wish to have my own oven so I can bake too and learn those recipes, sigh!

  12. Empanada are delicious, i like them, but there are servings of this that i don't like, especially if i tasted that there are more oil in it .

  13. Empanada has always been a personal favorite of mine since childhood, sarap sarap! =)


  14. Wow, I would love to try making this one this coming weekend :)

    Thanks for sharing. :)

  15. pwede po ba gamitin puff pastry for the dough? Thank you po...

  16. Oh gosh, this is making me hungry again and we just got done eating dinner wahh.

  17. I remember eating enfanada during my college days.

  18. Oh yum! I love chicken empanadas. I made once but that was long time ago and I had a hard time making the dough. :) But in the end, the result was satisfying.

  19. Can I use margarine instead of butter my little one is allergic to dairy. However I tried your recipe..the empanadas are still in the oven...Can't wait.Thank you for posting ...greetings from Europe


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