Filipino Chicken Empanada (Baked, Flaky Crust)
Try this chicken empanada when you're carving for a quick snack but so filling and tastes so savory! Here's a simple recipe to try.
Equipment
Large mixing bowl
Pastry cutter or two forks
Rolling Pin
4-inch (10cm) round cookie cutter
Large skillet or sauté pan
Colander or fine-mesh strainer
Rimmed baking sheet
Small bowl (for egg wash)
Pastry brush
Ingredients
Crust Ingredients
2 ½ cups all purpose flour (plain flour Australia and UK) - 310g, plain flour in Australia and UK, plus extra for dusting
3 tablespoons brown sugar - 36g
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter - 113g, cold and cut into small cubes- ⅓ cup vegetable shortening - 75g, cold
7 tablespoons water - (ice water) 105ml
Filling Ingredients
1 tablespoon canola oil - or other neutral oil- 1 tablespoon unsalted butter - 14g
½ medium yellow onion - minced
3 cloves garlic - minced
1 lb ground chicken - 450g, minced chicken breast
1 medium potatoes - about 150g, peeled and diced into 1/4-inch (6mm) cubes
1 medium carrot - about 80g, peeled and diced into 1/4-inch (6mm) cubes- ½ cup green peas - (frozen) 75g, thawed
¼ cup raisins - 40g
1 cup chicken stock - 240ml, broth or bouillon
½ teaspoon ground black pepper- 1 tablespoon brown sugar - 12g, optional, for a slightly sweet filling
- 1 teaspoon salt
Egg Wash
1 large egg - for egg wash- 1 tablespoon water - for egg wash
Instructions
Crust Instructions
- In a bowl, mix all dry ingredients together: flour, sugar, baking powder, and salt. Mix using a fork.2 1/2 cups all purpose flour (plain flour Australia and UK), 3 tablespoons brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Using a pastry cutter or two forks, cut the cold butter and shortening into the flour mixture until it resembles coarse, butter-coated breadcrumbs with pea-sized pieces of fat still visible. Do not overmix — those fat pieces create flaky layers. Slowly drizzle in the ice water, mixing by hand, until the dough just comes together. Shape into a ball, dust lightly with flour, place inside a plastic bag or zip-lock bag, and refrigerate for at least 30 minutes.1/2 cup unsalted butter, 1/3 cup vegetable shortening, 7 tablespoons water
Filling Instructions
- In a pan, heat oil and butter, then sauté the onions and garlic.1 tablespoon canola oil, 1 tablespoon unsalted butter, 1/2 medium yellow onion, 3 cloves garlic
- Next, add the chicken and cook for about 2 to 3 minutes. Drop in your potatoes and carrots and cook for another 2 to 3 minutes.1 lb ground chicken, 1 medium potatoes, 1 medium carrot
- Pour in the chicken stock, then add the green peas and raisins. Simmer for 3 minutes. Season with pepper and salt to taste. If you prefer a slightly sweet filling, stir in the brown sugar. Cook for another 2 minutes until the liquid has mostly reduced.1 cup chicken stock, 1/2 cup green peas, 1/4 cup raisins, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon brown sugar
- Strain the sauce from the filling as you set it aside to cool.
Assembling Instructions
- Preheat oven to 400°F / 200°C (205°C fan-forced).
- Prepare a mixture of 1 egg and 1 tablespoon of water. We'll use this to brush over the empanadas later.1 large egg, 1 tablespoon water
- Take the dough out of the fridge. On a lightly floured surface, use a rolling pin to roll the dough to 3mm (1/8-inch) thickness. Don't go thinner — the crust will crack during baking.
- Using a cookie cutter, cut circles from the dough. You can use anything around at least 10-centimetre or 4 inches in diameter. This will be your crust.
- Scoop 1 to 2 tablespoons of the filling and place at the centre of the crust. Fold the crust so that the edges meet and seal using a fork.
- Lay down on a greased baking sheet and brush the top of your empanadas with the egg/water wash.1 large egg, 1 tablespoon water
- With a knife, make 2 to 3 slits at the top to let the steam pass through while baking.
- Bake at 400°F / 200°C for 18–20 minutes, or until the empanadas are golden brown and the egg wash has set to a glossy finish. Let cool on the baking sheet for 5 minutes before serving.
Notes
Storage: Keep baked empanadas in an airtight container in the fridge for up to 4 days. Reheat in a 350°F / 175°C oven for 8–10 minutes to restore crust crispness.
Freezer-friendly: Cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Keeps for up to 3 months. Reheat from frozen at 375°F / 190°C (195°C fan-forced) for 18–20 minutes — no thawing needed.
Make-ahead: Prepare the dough and filling the night before. Store separately in the fridge (dough up to 24 hours, filling up to 2 days). Assemble and bake when ready.
Shortcut option: Store-bought refrigerated pie crust works well and cuts prep time significantly. Puff pastry also works but is harder to crimp and produces a puffier texture.
Pro tip: If the dough feels greasy or soft while rolling, return it to the fridge for 10 minutes. Cold fat is the key to a flaky crust — rush this step and the pastry turns tough.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 48gProtein: 17gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 107mgSodium: 563mgPotassium: 602mgFiber: 3gSugar: 8gVitamin A: 1778IUVitamin C: 10mgCalcium: 51mgIron: 3mg
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