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Baked chicken empanada Filipino style filled with chicken and vegetables
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Baked Chicken Empanada

Enjoy a comforting Filipino-style baked chicken empanada with a flavorful filling and a golden, tender crust without the need for frying.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: Filipino
Keyword: Baked Chicken Empanada, comfort food, Empanada, Filipino Snack, Savory Pastry
Servings: 12 empanadas
Calories: 250kcal

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.

Notes

Keep in the fridge for up to 3 days. Reheat at 350 F (175 C) until warmed through. Can also be frozen unbaked, then bake from frozen with extra time.