Chicken Empanada
A delicious and comforting Filipino snack filled with chicken, vegetables, and wrapped in a flaky pastry crust.
Servings: 6 servings
Calories: 250kcal
Ingredients
For the crust
- 2 cups all-purpose flour
- 1/2 cup cold butter (cubed)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup cold water Add gradually to bind the dough
For the filling
- 1 large boneless chicken breast (diced)
- 1 small potato (diced)
- 1 small carrot (diced)
- 1/4 cup green peas (optional)
- 1/4 cup raisins Optional, for added sweetness
- 3 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 tablespoons soy sauce
- to taste salt
- to taste pepper
Instructions
Preparation of the crust
- In a bowl, mix flour, salt, and sugar. Cut in the butter until crumbs look pea-sized.
- Drizzle in cold water and stir until dough forms. Chill in the fridge if it’s too soft.
Preparation of the filling
- In a pan, sauté garlic and onion until fragrant.
- Add diced chicken and cook until no longer pink.
- Add diced potatoes, carrots, and optional peas or raisins. Splash with soy sauce and season with salt and pepper.
- Let the filling cool before stuffing into the pastry.
Assembly and baking
- Roll the dough flat and cut out circles.
- Scoop filling into each circle, fold, and crimp the edges with a fork.
- Brush the tops with egg wash.
- Bake at 375F (190C) for about 25 minutes or until golden.
- Let cool slightly before serving.
Notes
If you have extra filling, try it on toast or eat it by the spoonful. Can use rotisserie chicken for a quicker option. Freezing is also an option for later use.