How to Make Chicken Empanada

A chicken empanada is a savory pastry filled with tender, seasoned chicken wrapped in a flaky, golden crust, offering a perfect blend of hearty flavor and comforting texture.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer

Cuisine: Filipino

Keyword: chicken empanada, chicken recipe, pastry recipe

Servings: 5 servings

Calories: 261kcal

Author: Manny

Ingredients

Filling for Empanada:

2 cups cooked flaked chicken meat
1 onion chopped
2 cups diced potatoes cooked
1 green bell pepper finely chopped
2 tsp. curry powder optional
1/4 cup evaporated milk
1/2 tsp. powdered pepper
salt to taste

Ingredients for the crust:

2 cups all-purpose flour no need to sift
1 tsp. fine salt
6 Tbsp. water
2/3 cup butter or margarine chilled
2 Tbsp. white sugar

Instructions

How to cook the filling for chicken empanada:

Saute onion, add all ingredients except milk. cook for 5 minutes, add milk and cook for another 3 minutes. Cool. Then use this filling to fill in dough.

How to make the chicken empanada:

Mix sugar, salt and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal.
Sprinkle water and mix well with hand to form a ball. Knead lightly.
Sprinkle flour on a board and roll out dough into 1/4" thick.
Cut using a round cutter (a medium sized saucer can be used if there is no molder. Place saucer up-side down on dough and cut with a knife).
Then, fill each cut dough with 2 Tbsp. of sauteed fillings. Fold dough to form a half moon, press one end to the other.
Brush with egg yolk or milk. Arranged on a greased baking sheet.
Bake in a preheated oven about 350°F until the crust is golden brown.

Notes

Cooking Tips:

Perfect the Dough Consistency

To achieve a flaky, tender crust, make sure your empanada dough is cold before rolling it out. Cold butter or shortening helps create pockets of steam that result in a light, crispy texture. If the dough becomes too warm or sticky, chill it in the fridge for 10-15 minutes before continuing.

Season the Chicken Filling Generously

For rich flavor, season your chicken with a mix of spices like cumin, paprika, garlic, and onion powder. Sauté the chicken with onions, peppers, and garlic to build depth in the filling. Adjust the seasoning to taste after cooking, as under-seasoned filling can make empanadas bland.

Seal the Empanadas Securely

To avoid leaks during baking or frying, ensure the edges of the empanadas are sealed tightly. Use a fork to crimp the edges or fold them into a decorative pattern, which adds both style and security. If necessary, lightly brush the edges with beaten egg before sealing to enhance the bond.