Filipino chicken empanadas are savory hand pies with a flaky, buttery crust and a filling of chicken, potatoes, carrots, peas, and raisins.
They can be fried, baked, or air-fried until golden.
They're perfect for merienda, parties, or anytime you want something easy to eat by hand.
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Ingredients You'll Need
For the dough
For the filling
Notes and Substitutions
- All-purpose flour: You can use gluten-free flour, or replace up to half of the flour with white whole wheat flour.
- Sugar: Filipino empanada crust is usually a little sweet. You can use less sugar if you like.
- Water: Use cold water to help keep the crust tender and flaky.
- Chicken: Rotisserie or leftover chicken works well. You can also poach a small chicken breast in salted water.
How to Make Filipino Chicken Empanada (Step-by-Step)
Make the dough
Step 1: Mix the dry ingredients and butter
In a bowl or food processor, combine:
- 3 cups flour
- 1½ teaspoons kosher salt (use half for table salt)
- 3 tablespoons sugar
Then, add 1 cup cold butter (2 sticks).
Cut it in using a pastry cutter, fork, or your hands (or pulse in a food processor) until the mixture looks like coarse crumbs.
Step 2: Add the egg and water
Add 1 egg and ¼ cup cold water.
Step 3: Mix the dough
Mix just until the dough comes together. It should hold when you pinch it.
If it's too crumbly, add cold water 1 teaspoon at a time.
Don't overmix, or the crust can turn tough.
Step 4: Chill the dough
Gather the dough into a ball and divide it in half.
Flatten each half into a disk.
Wrap in plastic, and refrigerate for about 1 hour or until firm.
This makes the dough easier to roll and helps keep the crust tender.
Make the filling
Step 1: Sauté the aromatics and vegetables
Over medium heat, sauté ½ cup onion (finely chopped) and 3 garlic cloves (minced) in a bit of oil.
Add ¾ cup potatoes and ½ cup carrots (cut into small cubes), then add 2 tablespoons water.
Mix well. Cover and cook for 3 minutes.
Step 2: Add the peas and raisins
Add:
- ¼ cup peas
- ¼ cup raisins
- a pinch of salt
- pepper to taste
- 1 tablespoon flour
Mix together.
Step 3: Add the chicken and seasonings
Add:
- 2 cups chicken (chopped or shredded)
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- ¼ cup water
Mix well. Cover and cook until heated through.
Taste and adjust as needed, then let cool.
Assemble the empanadas
Step 1: Roll and cut the dough
On a lightly floured surface, roll out the dough thinly (about ⅛ inch thick).
Cut into 4½-inch rounds using a round cutter or the rim of a bowl.
Re-roll the scraps as needed.
Step 2: Add the filling
Place about 2 tablespoons of filling in the center of each round.
Step 3: Fold and seal
Fold the dough over the filling and press out any air pockets.
Seal the edges by making pleats with your fingers or crimping with a fork.
For best results, chill the empanadas for about 10 minutes before frying. You can also freeze them to fry later.
Fry the empanadas
Step 1: Fry until golden
Fill a pot with enough oil to cover the empanadas. Set over medium-high heat.
Fry in batches for 3 to 4 minutes, or until golden brown.
Step 2: Drain
Transfer to paper towels to drain excess oil.
How to Bake the Empanadas
Preheat the oven to 425°F (218°C).
Arrange the empanadas on a parchment-lined baking sheet.
For better color, brush with egg wash or lightly coat with cooking spray.
Bake for 20 to 25 minutes, or until golden brown.
How to Air-fry the Empanadas
Place the empanadas in the air fryer basket without overcrowding.
For better color, brush with egg wash or lightly coat with cooking spray.
Air fry at 400°F (204°C) for 8 to 10 minutes per side, or until golden brown.
Cooking Tips
- Don't overwork the dough, or it can turn tough.
- Don't overfill the empanadas, or they may burst while frying.
- Let the filling cool before assembling so the dough doesn't get soggy.
- Chill before frying to help them hold their shape.
How to Store and Reheat
- Refrigerate: Store cooked chicken empanadas in an airtight container for up to 3 days.
- Freeze: Freeze them for longer storage.
- Reheat: Microwave for about a minute, then crisp in a toaster oven. You can also reheat them in an air fryer or convection oven.
Recipe FAQs
An empanada is a hand pie filled with meat, vegetables, or sometimes something sweet.
This chicken empanada is a little like chicken pot pie or chicken pastel, but wrapped in pastry so it's easy to eat by hand.
Ilocos empanada is another popular version, with its orange crust and different filling.
Yes. Assemble them ahead, then refrigerate until ready to fry, bake, or air-fry.
Yes. Freeze them uncooked, then fry, bake, or air-fry straight from frozen. Add a few extra minutes as needed.
They may be overfilled, not sealed well, or fried in oil that is too hot.
The oil may not be hot enough, or the pan may be overcrowded.
Fry in batches over medium-high heat and drain on paper towels after cooking.
What to Serve with Empanadas
- Pancit canton: Stir-fried wheat noodles with meat, seafood, and vegetables.
- Pancit bihon: Thin rice noodles stir-fried with meat and vegetables.
- Pancit malabon: Thick rice noodles with shrimp sauce, seafood, eggs, and chicharon.
- Pancit palabok: Thin rice noodles with shrimp sauce, tinapa, eggs, and chicharon.
- Arroz caldo: Chicken rice porridge with ginger, egg, fried garlic, and calamansi.
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📖 Recipe
Filipino Chicken Empanada Recipe
Equipment
- Mixing bowl or food processor (optional)
- Rolling Pin
- Round cutter or bowl
- Pan
- Pot (for frying)
Ingredients
For the dough
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt use half for table salt
- 3 tablespoons sugar
- 1 cup cold butter (2 sticks) cut into cubes
- 1 egg
- ¼ cup cold water more as needed
For the filling
- 2 cups cooked chicken chopped or shredded
- 3 cloves garlic minced
- ½ cup onion finely chopped
- ¾ cup potatoes cut into small cubes
- ½ cup carrots cut into small cubes
- ¼ cup peas
- ¼ cup raisins
- 1 tablespoon flour
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- ¼ cup water
For frying
- Neutral oil
Instructions
Make the dough
- In a bowl or food processor, combine flour, salt, and sugar. Add cold butter and cut in until the mixture looks like coarse crumbs.
- Add egg and cold water. Mix just until the dough comes together. If too crumbly, add cold water 1 teaspoon at a time.
- Divide the dough in half and flatten into disks. Wrap and refrigerate for about 1 hour or until firm.
Make the filling
- Sauté onion and garlic in a little oil over medium heat.
- Add potatoes, carrots, and water. Mix. Cover and cook for 3 minutes.
- Add peas, raisins, salt, pepper, and flour. Mix well.
- Add chicken, soy sauce, fish sauce, sugar, and water. Mix. Cover and cook until heated through. Taste and adjust, then let cool.
Assemble the empanadas
- Roll out the dough about ⅛ inch thick.
- Cut into 4½-inch rounds and re-roll scraps as needed.
- Add about 2 tablespoons filling to the center of each round.
- Fold over and press out air pockets. Seal by pleating with your fingers or crimping with a fork. Chill for about 10 minutes before frying.
Fry the empanadas
- Heat enough oil to cover the empanadas over medium-high heat. Fry in batches for 3 to 4 minutes, or until golden brown.
- Transfer to paper towels to drain excess oil.
Video
Notes
- All-purpose flour: Use gluten-free flour, or replace up to half with white whole wheat flour.
- Sugar: Adjust to taste.
- Water: Use cold water for a tender, flaky crust.
- Chicken: Use rotisserie, leftover chicken, or poached chicken breast.
- Don't overwork the dough or it can turn tough.
- Don't overfill or they may burst while frying.
- Let the filling cool before assembling.
- Chill before frying to help them hold their shape.
Lorna says
Hi Nora! I’m making your empanada recipe again for the umpteenth time lol, special requests from friends. How did I end up with this request? Ah, must be the best empanada! Thank you! 😘
Nora Reyes says
Hi Lorna! Awww that honestly makes me so happy!!! 😂 I love that it’s become a go-to for you, and it means so much that you keep making it and sharing it with everyone. Thank you for the love and for taking the time to tell me — it really made my day. 😘
Gene C. says
Absolutely Delicious! been doing this recipe for a while, always a no-fail!
Nora Reyes says
Hello Gene, I'm so happy to hear that! Thank you so much!
Lorna says
I’ve been using this empanada recipe and it doesn’t disappoint, my family & friends love it. I’ll keep this recipe for life!
Can I freeze the dough?
Nora Rey says
Hello Lorna,
Thanks for your lovely message! That's great to hear! By the way, you can totally freeze pastry dough, just like empanada dough. Just form it into a disk, wrap it up tight with some plastic wrap, and pop it in the freezer. It'll stay fresh for up to 3 months. When you're ready to use it, just thaw it out in the fridge overnight and it'll be good to go.