Filipino Chicken Empanada Recipe
Buttery, flaky pastry filled with chicken, potatoes, carrots, peas, and raisins, fried until golden.
Servings 12 empanadas
Calories 378kcal
Cost $12-$15
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.
Nutrition
Calories: 378kcal | Carbohydrates: 34g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 565mg | Potassium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1417IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg