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    Home » Appetizers and Sides

    Chicken Empanada

    Published: Apr 10, 2022 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    Filipino Chicken Empanadas are savory hand pies with a flaky, buttery shell and a delicious pre-cooked filling. They can be fried, baked, or air fried.

    You may also like Chicken Pot Pie with Puff Pastry.

    Chicken empanadas on a plate.
    Jump to:
    • Ingredients you'll need
    • How to make this recipe
    • How to bake empanadas
    • How to air-fry empanadas
    • How to store and reheat
    • Frequently asked questions
    • More about chicken empanada
    • Other chicken recipes you may like
    • 📖 Recipe

    Ingredients you'll need

    For the shortcrust pastry

    Individual ingredients for shortcrust pastry

    For the filling

    Individual ingredients for chicken empanada filling
    Oil, salt, and pepper are not in the picture.

    Notes and substitutions

    • All-purpose flour: To substitute, you can use gluten-free flour or replace up to 50% of regular flour with white whole wheat flour.
    • Sugar: Filipino empanadas have a slightly sweet crust. You may reduce the amount of sugar if you wish.
    • Water: Be sure to use cold water to ensure that the crust is tender and flaky.
    • Chicken: Rotisserie chicken or any leftover chicken will work. You can also poach a small chicken breast in water and salt.

    How to make this recipe

    Make the shortcrust pastry

    1)Mix 3 cups flour, 1½ teaspoons kosher salt (use half for table salt), and 3 tablespoons sugar in a food processor. Add 8 ounces butter and pulse until it resembles coarse sand.

    (2)Add 1 egg and ¼ cup cold water, then pulse until combined. Do not overmix. You can also use a fork, a pastry cutter, or your hands to make the dough.

    Adding butter to the flour mixture in the food processor. Adding egg to the flour mixture in the food processor.

    (3)The dough should hold together when you pinch it. If it's too crumbly, add a teaspoon of water at a time to achieve the right consistency.

    Pinching a small piece of shortcrust pastry to check for consistency.

    (4)Gather the dough into a ball, then divide it in half. (5)Flatten each half into a flat disk. Wrap with plastic and refrigerate until firm, for about an hour. 

    Dividing the dough in half. Flattening the dough with hand.

    Make the filling

    (6)Over medium heat, sauté ½ cup onion and 3 garlic cloves in a bit of oil. Add ¾ cup potatoes, ½ cup carrots, and 2 tablespoons of water. Mix and cover for 3 minutes.

    (7)Add ¼ cup peas, ¼ cup raisins, a pinch of salt, pepper to taste, and 1 tablespoon flour. Mix it together. (8)Add 2 cups chicken, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 teaspoon sugar, and ¼ cup of water.

    (9)Mix and cover to cook for 2 minutes. Taste and adjust accordingly. Let it cool.

    Potatoes and carrots in the pan. Added peas, raisins, and flour to the potatoes and carrots. Seasoning the chicken and other ingredients in the pan. Chicken filling for empanada in the pan.

    Assemble the empanadas

    (10)On a lightly floured surface, roll out the dough thinly, about ⅛-inch. Make 4.5-inch rounds using a round cutter or the rim of a bowl. Re-roll any scraps.

    (11)Place about 2 tablespoons of filling on the center of each round. I used a #30 cookie scoop. 

    Cutting rounds on a rolled-out dough. Chicken filling on a round of dough,

    (12)Fold the dough over to enclose the filling and remove any air pockets. Seal edges by creating pleats using 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.

    Creating pleats on the edges of a chicken empanada. Crimping the edges of a chicken empanada.

    Deep-fry the empanadas

    (13)Fill a pot with enough oil to cover the empanadas. Fry them in batches over medium-high heat until golden brown, for 3 to 4 minutes. (14)Drain excess oil and place them on paper towels.

    Dropping empanada in a pot of hot oil. Draining fried empanadas on a slotted spoon.

    How to bake empanadas

    Preheat the oven to 425° F (218° C). Place the empanadas on a parchment paper-lined baking sheet.

    As an option, use egg wash or cooking spray for better color. Bake for 20 to 25 minutes until golden brown.

    Uncooked chicken empanadas on a parchment paper-lined baking sheet.

    How to air-fry empanadas

    Place the empanadas in the basket without overcrowding. As an option, brush with egg wash or use cooking spray for better color.

    Air fry at 400° F (204° C) for 8 to 10 minutes on each side until golden brown.

    Fried empanadas on paper towels.

    How to store and reheat

    Cooked Chicken Empanadas can be stored for about 3 days in the fridge or longer in the freezer.

    To reheat, microwave for a minute, then place in a toaster oven to crisp up the outside. You can also use an air fryer or a convection oven.

    Breaking up a chicken empanada.

    Frequently asked questions

    How do you keep empanadas from getting soggy?

    The filling should not be too wet or juicy to avoid empanadas that are soggy or leaking. You can strain the filling or allow the moisture to evaporate while cooking.

    How do you keep empanadas from getting greasy?

    The key is to fry them over medium-high heat in small batches. If you crowd them in the pot, the temperature drops. This makes the dough absorb more oil, resulting in greasy empanadas.

    How do you know when empanada is done?

    It is recommended that chicken be cooked to 165° F (73.9° C). But since the filling for empanada is already pre-cooked, it's ready once the crust is golden brown.

    More about chicken empanada

    If you'd like to know more, here are frequently asked questions about Filipino empanadas, including extra tips, troubleshooting, and more.

    Other chicken recipes you may like

    • chicken pastel on a plate
      Chicken Pastel
    • Embutido Filipino Meatloaf
      Embutido (Filipino Meatloaf)
    • Easy Paella in a pan
      Easy Paella
    • lemon chicken piccata on a plate
      Lemon Chicken Piccata
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    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Chicken empanada on a bowl

    Chicken Empanada

    Savory hand pies with a flaky, buttery shell and a delicious pre-cooked filling. They can be fried, baked, or air fried.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: Filipino
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Chill Time: 1 hour 10 minutes
    Total Time: 1 hour 50 minutes
    Servings: 16 empanadas
    Calories: 315kcal
    Author: Nora Rey

    Equipment

    • Food processor or pastry cutter (optional)
    • Skillet
    • #30 (2 tablespoons) cookie scoop (optional)

    Ingredients

    For the shortcrust pastry

    • 3 cups all-purpose flour (see note)
    • 1½ teaspoons kosher salt use half for table salt
    • 3 tablespoons granulated sugar
    • 8 ounces unsalted butter cold; cut into small cubes
    • 1 egg
    • ¼ cup cold water or more

    For the filling

    • 2 cups cooked chicken chopped or shredded (see note)
    • 3 cloves garlic minced
    • ½ cup minced onion
    • ¾ cup small-diced potatoes
    • ½ cup small-diced carrots
    • ¼ cup fresh or frozen peas
    • ¼ cup raisins
    • 1 tablespoon flour
    • 1 tablespoon soy sauce
    • 1 teaspoon fish sauce
    • 1 teaspoon granulated sugar
    • Neutral oil (canola, avocado, or other vegetable oils) for sautéing & frying
    US Customary - Metric

    Instructions

    • FOR THE SHORTCRUST PASTRY: Mix flour, salt, and sugar in a food processor. Add butter and pulse until it resembles coarse sand. Add egg and cold water, then pulse until just combined. Gather dough into a ball, then divide it in half. Flatten each half into a flat disk. Wrap with plastic and refrigerate until firm, for about an hour.
    • FOR THE FILLING: Sauté onion and garlic in a bit of oil over medium heat. Add potatoes, carrots, and 2 tablespoons of water. Mix and cover for 3 minutes. Add peas, raisins, a pinch of salt, pepper to taste, and flour. Mix it together. Add chicken, soy sauce, fish sauce, sugar, and ¼ cup of water. Mix and cover to cook for 2 minutes. Let it cool.
    • TO ASSEMBLE: On a lightly floured surface, roll out the dough thinly, about ⅛-inch. Make 4.5-inch rounds using a round cutter or the rim of a bowl. Re-roll any scraps. Place about 2 tablespoons of filling on the center of each round. Fold the dough over to enclose the filling and remove any air pockets. Seal edges by creating pleats using 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.
    • TO DEEP-FRY: Fill a pot with enough oil to cover the empanadas. Fry them in batches over medium-high heat until golden brown, for 3 to 4 minutes. Drain them on paper towels.
    • TO BAKE: Preheat the oven to 425° F (218° C). Place the empanadas on a parchment paper-lined baking sheet. As an option, use egg wash or cooking spray for better color. Bake for 20 to 25 minutes until golden brown.
    • TO AIR-FRY: Place the empanadas in the basket without overcrowding. As an option, brush with egg wash or use cooking spray for better color. Air fry at 400° F (204° C) for 8 to 10 minutes on each side until golden brown.

    Video

    Notes

    All-purpose flour: To substitute, you can use gluten-free flour or replace up to 50% of regular flour with white whole wheat flour.
    Chicken: Rotisserie chicken or any leftover chicken will work. You can also poach a small chicken breast in water and salt.

    Nutrition

    Calories: 315kcalCarbohydrates: 26gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 334mgPotassium: 164mgFiber: 1gSugar: 3gVitamin A: 1062IUVitamin C: 4mgCalcium: 17mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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