Serve Chicken Empanada at Your Next Party with This Easy Recipe

Chicken Empanada Recipe

The empanada is a stuffed pastry with roots from Europe. Served either hot or cold, the pastry is popular in parts of Southeast Asia, Europe, and Latin America. More importantly, it has always been a favorite Filipino snack.

The Pinoy version of the chicken empanada recipe uses beef, pork, or chicken as its main ingredient, and it is usually mixed with potatoes, veggies, and even raisins.

Chicken Empanada Recipe You Will Love

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Chicken Empanada

It looks like a pocket of heaven, and it’s pretty easy to make. Check out the chicken empanada recipe below.

Ingredients

  • 500 g–680 g deboned and diced chicken thighs or breast
  • 1 medium-sized onion, minced
  • 1 tablespoon garlic, crushed and minced
  • 2 medium-sized (or about 1 cup) potatoes, diced
  • 1 medium-sized (or about 1 cup) carrots, diced
  • 1 cup green peas (optional)
  • 1/4 cup raisins (optional)
  • 4 tablespoon milk (optional)
  • 1 medium-sized egg

Freshly Baked Chicken Empanada

  • ½–1 teaspoon baking powder
  • 4 cups all-purpose flour
  • 1 piece chicken cube
  • 1 cup butter
  • Salt and pepper to taste
  • 5 tablespoons sugar
  • Water
  • Cooking oil

Instructions

  • Cook the chicken, chicken cube, carrots, and potatoes with 4 cups of water in a large pan. Bring to a boil for a few minutes or until potatoes are half-cooked.
  • Set aside about 1.5 cups of stock and strain the ingredients from the rest of the broth.
  • Place the carrots and potatoes in a separate container. Set aside.
  • Debone and dice the chicken, then set aside.
  • In a separate pan, put in oil and butter in medium heat. Sauté garlic, onions, and diced chicken. Add carrots and potatoes.
  • Pour in the reserved chicken stock. Add milk (optional) and salt to taste. Simmer for about 5 minutes.
  • Sift flour over mixture to add body to the filling.

Dough Preparation

  • Remove filling from heat.
  • While waiting for the filling to cool down, sift flour, baking powder, sugar, and salt in a separate bowl.
  • Add the chilled cubed butter and lard. Using a fork, fold the ingredients together until it forms a crumb.
  • Add ice-cold water to the mix, a tablespoon at a time.
  • Knead the dough and form it into a ball. Let rest for about 15 minutes.
  • Roll out the dough on a floured surface and cut into your desired size using a round cutter.
  • Place the filling at the center and fold the dough in half. To seal the sides, make a crease using a fork or your fingers. Repeat until you use up the last of your ingredients (or until you have the desired number of empanadas).
  • On a baking tray, arrange the empanadas. Prick the top of the pastry using a fork and brush it with egg to add a shine.
  • Preheat the oven to 375 F, bake the empanada for about 30 minutes or until it turns golden brown.

Empanada

Serve and enjoy!

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