baked chicken empanada filipino style — Baked Chicken Empanada Filipino Style is my answer for those days when you want a snack that feels special but you also do not want to deep fry anything. Maybe you have chicken in the fridge, maybe you are craving something warm and savory, or maybe you just want a baon idea that holds up until merienda. This is the kind of recipe I make when I want my kitchen to smell like buttery pastry and comforting Pinoy filling. And yes, the best part is you get that golden crust without standing over hot oil. If you have ever felt intimidated by empanadas, I promise this one is very doable at home. 
Essential components
When I think about a really satisfying Mouthwatering Baked Chicken Empanada Filipino Style to Savor!, I think about three things: a flavorful filling, a crust that bakes up tender and lightly crisp, and a nice balance of salty and a tiny hint of sweet. Filipino empanadas usually lean into that comfort food vibe, and that is what we are doing here.
What you will need for the filling and crust
I like keeping the ingredient list realistic. Nothing fancy, just solid pantry stuff that works. Here is what I usually grab.
- Chicken: shredded cooked chicken is easiest. Rotisserie chicken works too.
- Potatoes and carrots: classic empanada veggies that make the filling hearty.
- Onion and garlic: do not skip these, they carry the flavor.
- Raisins (optional): I know it is controversial, but a small handful gives that Pinoy touch.
- Green peas (optional): nice color and little pops of sweetness.
- Soy sauce or fish sauce: just a little for depth.
- Salt, pepper, a pinch of sugar: simple seasoning, big difference.
- Empanada dough: homemade or store bought pastry dough both work. Puff pastry is also fine if you want it extra flaky.
- Egg wash: one egg beaten with a splash of milk to get that glossy golden top.
If you are also in a chicken mood and want another easy dinner idea, I have been obsessed with this creamy skillet situation lately: Creamy Coconut Chicken Skillet Filipino Style for Easy Dinner Nights. It is the kind of meal that makes you feel like you tried harder than you did.
Quick crust tip from my own trial and error: keep the dough cold. Warm dough gets sticky, and then you start adding too much flour, and suddenly the crust turns tough. If your kitchen is warm, pop the dough in the fridge for 10 minutes before you start assembling.
“I baked these for my kids’ snack and they disappeared in minutes. The filling tasted like the empanadas we used to buy after school, but the baked crust felt lighter. This is now on my weekly rotation.”
One more little flavor trick: add a tiny splash of calamansi or lemon to the filling right at the end. It wakes everything up without making it sour.
How to make Chicken Empanada
This is the part where I tell you exactly how I do it at home, without overcomplicating anything. The goal is a filling that is moist but not wet, so your baked empanadas do not burst open in the oven. For Mouthwatering Baked Chicken Empanada Filipino Style to Savor!, the filling needs to taste good even before it is wrapped up.
Step by step, in a simple way
1) Cook the filling. Sauté onion and garlic until soft and fragrant. Add diced carrots and potatoes, then a splash of water or broth so they soften faster. Once the veggies are tender, stir in the shredded chicken. Season with soy sauce or fish sauce, salt, pepper, and a pinch of sugar. If you are using raisins or peas, add them last. Let the filling cool completely.
2) Prep the dough. Roll it out if needed, then cut into circles. I aim for about 5 to 6 inches wide, because that size feels generous but still easy to crimp.
3) Fill and seal. Place filling on one side, do not overstuff. Fold over, press the edges, then crimp with a fork. If your dough feels dry, lightly dampen the edge with water to help it stick.
4) Chill for cleaner baking. This is optional, but I like chilling the assembled empanadas for 10 to 15 minutes. It helps them hold shape and reduces leaks.
5) Egg wash and bake. Brush with egg wash, cut a tiny slit on top for steam, then bake at 400 F or 200 C for about 18 to 25 minutes, depending on size and dough type. You want deep golden brown, not pale.
My biggest “save your sanity” tip: cool the filling. Hot filling melts the fat in the dough and you end up with a greasy, messy seal. Let it cool on a plate or even chill it quickly in the fridge.
If you want to compare variations, I also have another empanada snack version here: Easy Filipino Chicken Empanada Snack. Sometimes I use that approach when I want smaller, party style pieces.
Printable Recipe
Here is a clean version you can copy into your notes app or print out. I am also adding this handy tag here: ;
Mouthwatering Baked Chicken Empanada Filipino Style to Savor! is honestly one of the best make ahead snacks I know. You can bake a batch, chill them, then reheat in the toaster oven and they still taste great.
Yield: about 10 to 12 empanadas (medium size)
Prep time: 25 minutes (plus cooling time)
Bake time: 18 to 25 minutes
Ingredients
For the filling:
2 cups cooked shredded chicken
1 medium potato, small dice
1 medium carrot, small dice
1 small onion, chopped
3 cloves garlic, minced
2 to 3 tbsp oil
2 tbsp soy sauce (or 1 tbsp fish sauce)
1 tsp sugar (optional but very Pinoy)
Salt and pepper to taste
2 tbsp raisins (optional)
1/3 cup green peas (optional)
2 to 4 tbsp water or broth as needed
For assembly:
10 to 12 empanada wrappers or pastry dough circles
1 egg + 1 tbsp milk for egg wash
Directions
1. In a pan, heat oil. Sauté onion and garlic until soft.
2. Add potatoes and carrots. Add a few spoonfuls of water or broth. Cover and cook until tender.
3. Add shredded chicken. Season with soy sauce or fish sauce, sugar, salt, and pepper. Stir until combined. Add raisins and peas if using. Turn off heat.
4. Cool the filling completely.
5. Preheat oven to 400 F or 200 C. Line a baking sheet.
6. Place filling on dough circles, fold, seal, and crimp edges.
7. Brush with egg wash. Cut a tiny slit on top.
8. Bake 18 to 25 minutes until golden brown. Cool for 5 minutes before eating.
Storage notes: Keep in the fridge up to 3 days. Reheat at 350 F or 175 C until warmed through. You can also freeze them unbaked, then bake from frozen with a few extra minutes.
Filipino Empanadas
Empanadas in the Philippines are a whole universe. Some are flaky, some are more bread like, and some have that slightly sweet dough that screams childhood bakery trips. For my baked version, I keep the flavor profile familiar so it still tastes like home.
What makes it feel truly Pinoy to me is the filling style: chicken cooked with potatoes and carrots, plus that tiny sweet note from raisins or a pinch of sugar. It is the same cozy logic as other Filipino comfort dishes, where savory and a bit of sweetness can live together without being weird.
If you love exploring different Pinoy chicken dishes, you might also want something soupy and soothing for the next day. This one is my go to when someone in the house feels under the weather: Crockpot Chicken Tinola Ginger Chicken Soup Filipino Style.
Serving ideas, because yes, empanadas are already a full snack, but pairing them is fun:
My favorite ways to serve baked empanadas:
Warm with banana ketchup on the side
With a simple vinegar dip (sukang sawsawan) if you like tang
With iced tea for merienda vibes
Packed as baon with sliced fruit
Also, let us talk texture. If you want a softer crust, bake a little lighter and cover loosely with foil for the first half. If you want a crispier top, bake until deeper golden and let them cool on a rack so steam does not soften the bottom.
Reader Interactions
If you try this Mouthwatering Baked Chicken Empanada Filipino Style to Savor!, I want to hear how it went in your kitchen. Did you go full classic with raisins, or did you skip them? Did you use puff pastry, or did you make your own dough? Little choices like that make every batch feel personal.
When you comment or message me, the most helpful details you can share are:
What dough you used (homemade, store bought, puff pastry)
Whether you chilled the empanadas before baking
If your filling was on the drier side or saucier
Your oven temp and bake time
Also, if you are making this for a party, tell me how many you are serving. I can help you estimate how many pieces to make, because empanadas have a funny way of disappearing fast.
Common Questions
1) Can I use leftover adobo chicken?
Yes, and it is delicious. Just chop or shred it and go easy on extra soy sauce since adobo is already salty.
2) Why did my empanadas leak?
Usually the filling was too wet or the edges were not sealed well. Cool the filling, do not overstuff, and crimp firmly.
3) Can I freeze baked empanadas?
You can, but I prefer freezing them unbaked for the best crust. If you freeze them baked, reheat in the oven so they crisp back up.
4) What is the best way to reheat without drying them out?
Oven or toaster oven at 350 F works best. Microwave is okay, but the crust turns soft.
5) Can I make this spicy?
Absolutely. Add chopped chili, chili flakes, or a little hot sauce into the filling. Just keep the filling fairly thick.
A cozy snack you will want to bake again
This baked empanada recipe is one of those simple wins that makes you feel like you really took care of yourself and your people. You get that familiar Filipino flavor, a golden crust, and a filling that is hearty enough to count as a mini meal. If you stick to cooling the filling and sealing well, you will get beautiful results even on your first try. I hope you give this Mouthwatering Baked Chicken Empanada Filipino Style to Savor! a spot in your regular snack rotation, because it is just that good.
Baked Chicken Empanada
Ingredients
For the Filling
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 medium potato, small dice Classic ingredient for empanada filling.
- 1 medium carrot, small dice Adds sweetness and texture.
- 1 small onion, chopped For flavor depth.
- 3 cloves garlic, minced Essential for flavor.
- 2 to 3 tbsp oil For sautéing.
- 2 tbsp soy sauce (or fish sauce) Adds savory depth.
- 1 tsp sugar Optional, gives a hint of sweetness.
- to taste salt and pepper Basic seasoning.
- 2 tbsp raisins (optional) Gives a traditional Pinoy touch.
- 1/3 cup green peas (optional) Adds color and sweetness.
- 2 to 4 tbsp water or broth as needed To help soften vegetables.
For Assembly
- 10 to 12 empanada wrappers or pastry dough circles Homemade or store-bought.
- 1 egg for egg wash Beaten with a splash of milk.
- 1 tbsp milk For egg wash.
Instructions
Preparation of Filling
- In a pan, heat oil. Sauté onion and garlic until soft.
- Add potatoes and carrots. Add a few spoonfuls of water or broth. Cover and cook until tender.
- Add shredded chicken. Season with soy sauce or fish sauce, sugar, salt, and pepper. Stir until combined. Add raisins and peas if using. Turn off heat.
- Cool the filling completely.
Dough Preparation
- Preheat oven to 400 F (200 C) and line a baking sheet.
- Roll out the dough if needed, then cut into circles of about 5 to 6 inches wide.
Assembly and Baking
- Place filling on one side of the dough circle, being careful not to overstuff.
- Fold over, press the edges, and crimp with a fork.
- If your dough feels dry, lightly dampen the edge with water to help it stick.
- Brush with egg wash and cut a tiny slit on top for steam.
- Bake for 18 to 25 minutes until golden brown. Cool for 5 minutes before eating.