How to Make Chicken Empanada
Recipe type: Appetizer
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
This is I think the most popular kind of empanada, the chicken empanada. Either you can bake this empanada or fry it if you don't mind having a lot of grease in your meal.
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)
  • ¼ cup evaporated milk
  • ½ 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
  • ⅔ cup butter or margarine (chilled)
  • 2 Tbsp. white sugar
[showad block=11]
How to cook the filling for chicken empanada:
  1. 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:
  1. Mix sugar, salt and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal.
  2. Sprinkle water and mix well with hand to form a ball. Knead lightly.
  3. Sprinkle flour on a board and roll out dough into ¼" thick.
  4. 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).
  5. Then, fill each cut dough with 2 Tbsp. of sauteed fillings. Fold dough to form a half moon, press one end to the other.
  6. Brush with egg yolk or milk. Arranged on a greased baking sheet.
  7. Bake in a preheated oven about 350°F until the crust is golden brown.
Nutrition Information
Serving size: 114grams Calories: 261
Recipe by Panlasang Pinoy Meat Recipes at