Frequently Asked Questions About Chicken Empanada

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.