filipino chicken empanada recipe
The Best filipino chicken empanada recipe
Oh, there’s nothing quite like a good Filipino chicken empanada to bring a little warmth to a table—whether it’s a casual weeknight dinner or a special occasion where you want to impress. I first fell for this recipe years ago when my Filipino friend’s daughter brought them over for a potluck, and I was hooked. The crispy, golden edges, the juicy chicken inside, and that perfect balance of savory and slightly sweet—it’s like a little bite of home in every bite. My kids love them too, especially when they’re wrapped in buttery dough and dipped in ketchup or mayo. They’re so versatile; you can make them ahead and reheat them, or serve them fresh straight from the oven. Plus, they’re a great way to sneak in some protein and veggies if you’re watching your portions—just watch the amount of cheese and butter, but the rest is all good.
This recipe is perfect for any time of day. Breakfast? Yes, if you’re feeling bold and want something hearty. Lunch? Absolutely, because they’re filling enough to hold you until dinner. And dinner? Oh, absolutely—especially if you’re serving them with a side of steamed rice and a fresh salad. My family always says they’re the kind of dish that makes everyone feel good, whether it’s a quick weeknight meal or a celebration. And the best part? They’re easy to customize. Want extra flavor? Add some onions or a dash of garlic. Need more protein? Load up on the chicken. The health benefits are simple too—lean chicken, whole wheat flour if you use it, and a good dose of fiber from the veggies mixed in. It’s a dish that’s as comforting as it is nutritious, and honestly, there’s just something about that crispy, golden crust that makes every bite feel like a little treat.
Filipino Chicken Empanada Recipe
A delicious and crispy Filipino-style chicken empanada filled with savory chicken, onions, and tomatoes, wrapped in a flaky pastry. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1/2 cup tomato sauce
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1 egg, beaten (for egg wash)
- Vegetable oil (for frying)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Mix flour, salt, and baking powder in a bowl.
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2 Add cold water and vegetable oil, then mix until a dough forms. Knead lightly and let rest for 10 minutes.
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3 Preheat a skillet with a little oil. Cook chicken filling with onions, garlic, bell pepper, tomato sauce, soy sauce, black pepper, turmeric, and salt until heated through.
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4 Roll the dough into a rectangle about 12×18 inches. Place 2 tbsp of chicken filling on each corner, fold the dough into a triangle, and seal the edges.
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5 Brush with beaten egg. Cut slits on top for steam to escape. Place on a baking sheet lined with parchment paper.
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6 Bake for 20 minutes. Remove from oven and fry in a little oil in a skillet for 2-3 minutes per side until golden brown.
🔧Equipment
- Mixing bowls
- Cutting board
- Measuring cups and spoons
- Pastry cutter or fork
- Rolling pin
- Oven
- Skillet
- Frying pan
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Chicken Empanada Recipe Works
This Filipino chicken empanada recipe is always a crowd-pleaser because it’s simple yet packed with bold flavors that bring everyone together. Whether you’re serving it at a casual family dinner or a holiday feast, the crispy wrappers and tender chicken make it a satisfying bite that feels special without needing fancy prep. Plus, it’s easy to double or freeze for later, so you can always have a go-to dish ready for any occasion.
❓ Frequently Asked Questions About Filipino Chicken Empanada
What is the traditional filling for a Filipino chicken empanada?
The traditional filling for a Filipino chicken empanda is made with shredded chicken (usually chicken breast or thigh), cooked with onions, garlic, bell peppers, and sometimes a dash of soy sauce or calamansi juice for tanginess. It’s often seasoned with salt, pepper, and sometimes a touch of MSG or chicken bouillon for extra depth. The filling is typically mixed with a little mayonnaise or oil for moisture and sometimes mixed with a bit of cooked rice or corn kernels for texture.
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How do I make the dough for the empanada wrappers?
The classic Filipino empanada dough is simple and flaky. You’ll need all-purpose flour, warm water, salt, and sometimes a bit of shortening or butter for tenderness. Mix about 2 cups of flour with 1 teaspoon of salt, then slowly add warm water (about 1 cup) while kneading until a soft, elastic dough forms. If it’s too dry, add a little more water; if too sticky, add a bit more flour. Let it rest for about 30 minutes before rolling it out into thin circles.
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Can I use store-bought empanada wrappers instead of homemade dough?
Yes, you can use store-bought empanada wrappers if you’re short on time! Just make sure they’re the right size (about 6 inches in diameter) and not too thick. Some brands may require a little extra filling or a light brushing with oil to prevent cracking. Homemade dough is preferred for a more authentic, crispy texture, but store-bought works well for quick meals.
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Why does my empanada filling sometimes turn out too wet or too dry?
A wet filling usually happens if the chicken isn’t shredded finely enough, or if too much liquid (like juices or mayo) isn’t absorbed. To fix this, drain excess liquid from the chicken before mixing, and adjust the amount of mayo or oil. For a drier filling, you can add a bit of cooked rice or corn kernels to absorb moisture. If it’s too dry, lightly brush the dough with oil before filling and sealing.
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How do I prevent the empanadas from cracking when frying or baking?
Cracking usually happens when the dough is too thin or the filling isn’t sealed properly. To prevent this, roll the dough as thinly as possible but still thick enough to hold the filling. Use a fork to gently press the edges of the filled empanada to create a slight dimple, then press the edges together firmly. A light brush of oil on the dough before filling can also help. For baking, preheat the oven to 375°F (190°C) and bake for 15–20 minutes until golden.
