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    Home » Recipe FAQs

    Frequently Asked Questions About Chicken Empanada

    Published: Jul 3, 2022 · Modified: Jul 3, 2022 by Nora Rey · This post may contain affiliate links ·

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    Empanadas are popular in many different countries. In the Philippines, empanadas are savory hand pies filled with meat and vegetables. They are either baked or fried with dough made of wheat flour or rice flour.

    Here are some of the most frequently asked questions about Filipino empanadas.

    Chicken empanadas served on a bowl.
    What are Filipino empanadas?

    One of the most notable differences is that Filipino empanadas often have a much sweeter filling than their counterparts from other countries. What sets them apart, though, is their dough, made from either wheat or rice flour and is slightly sweet.

    How are empanadas served?

    Empanadas are often served as an appetizer or snack (merienda).

    Are empanadas originally from Spain?

    Empanadas are believed to have originated in Spain. It is also quite popular in other parts of Southern Europe, Latin America, the Caribbean, and the Philippines.

    What are Filipino empanadas made of?

    Filipino empanadas are typically filled with precooked chicken or beef and vegetables. Raisins are a common ingredient that adds a touch of sweetness. The dough is made with wheat flour or rice flour. They are usually deep-fried, but they can also be baked.

    Which is better baked or fried empanadas?

    Baked empanadas are healthier since they have less grease, but can sometimes be dry. Fried empanadas are more moist and flavorful, but not as healthy because of all the oil.

    The choice comes down to what you prefer — if you want a healthier option, go for baked; if you want something more indulgent, go for fried.

    Can you buy empanada dough?

    Empanada dough, available at most grocery stores, is basically pie crust dough. Pizza dough, croissant dough, or puff pastry can also be used. For authentic Filipino empanadas, you must make them from scratch.

    Can you freeze chicken empanadas?

    Yes, you can freeze chicken empanadas, cooked or uncooked. You can freeze them for up to 3 months in an airtight container. Let them thaw before frying/baking or reheating.

    How do you keep empanadas crispy?

    Fry/bake them until golden brown, drain the excess oil, and let them cool uncovered. They will also stay crisp if their filling isn't too wet. To make them crisp again, you can reheat them in the toaster oven, air fryer, or convection oven.

    Can you prepare empanadas ahead of time?

    Yes, of course! Refrigerate them for up to two days. You may freeze them if you intend to fry/bake them later. Cooked empanadas can be stored in the fridge for three to four days.

    What is the best oil to fry empanadas?

    For deep-frying, you want a mild or neutral oil with a high smoke point. Oils like avocado, olive, and canola are good choices. They can withstand high temperatures without burning and won't overpower the flavors of the empanadas.

    How long does empanada dough last in the fridge?

    Empanada dough will last in the fridge for about three days. If you're not ready to use it within that time frame, you can freeze it for up to 3 months.

    How long can empanadas sit out at room temperature?

    It depends on what filling is used in the empanadas. Chicken or beef should not be left out for longer than two hours. They must be refrigerated below 40° Fahrenheit (4.4 Celsius). They can last longer if the filling is something like potatoes or cheese.

    Ultimately, it's best to use your judgment and throw them out if they've been sitting out for too long.

    Do you put egg wash on empanadas?

    Egg wash, a mixture of raw egg and milk or water, is commonly used to add color or bind things together. It is an extra step you can do to improve the color of the empanadas or seal their edges. Some find it unnecessary and prefer the dough's taste and texture without it.

    Why is my empanada dough sticky?

    Water should be added to the dough gradually to prevent gluten development. You can add a little flour if the dough becomes sticky. However, if you add too much water, you need to start over since adding more flour will change the fat-to-flour ratio.

    What happens if you overwork the dough?

    It is important not to overwork the pastry dough to avoid developing the gluten in the flour. It makes the dough dense, stiff, and difficult to roll. It may shrink during cooking and become tough and gummy instead of tender and flaky.

    What happens if you put too much water in shortcrust pastry?

    The water in the crust contributes to the development of gluten, which causes the crust to be chewy and tough. Adding too much water will make the dough sticky, requiring you to add more flour and alter the fat-to-flour ratio.

    Why is my shortcrust pastry hard when cooked?

    You may have added too much liquid or overworked the dough, resulting in gluten formation.

    Why does my pastry fall apart when rolling?

    Your dough is probably too dry if it crumbles or breaks when you roll it out. If this happens, sprinkle some cold water over the dough and work it in gently with your fingers. If the dough was too cold, the solidified butter might break up and also cause it to fall apart when rolled out.

    Why do you put vinegar in pastry?

    A bit of acid like vinegar in the dough acts as "insurance" if the dough is overworked.

    Why is it important to chill the pastry in the fridge?

    The gluten relaxes by chilling the dough for at least 30 minutes before rolling, giving the crust a soft, flaky texture. Solidifying the fat also prevents it from shrinking when cooked.

    Empanadas are delicious, crowd-pleasing appetizers that are both easy to prepare and fun to eat. These little pies are perfect for any occasion. And the best part? Once you know learn how to make them, they’re practically foolproof.

    If you’re looking to try it, I have the perfect chicken empanada recipe for you.

    Top questions on other recipes

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    • Frequently Asked Questions About Sweet and Sour Recipes
    • Frequently Asked Questions About Beef Caldereta
    • Frequently Asked Questions About Filipino Pork Adobo
    « Chicken Empanada
    Achara (Pickled Green Papaya) »
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