Chicken Empanada
A simple, freezer-friendly chicken empanada recipe with a tender crust and a savory sweet filling, perfect for a quick snack or merienda.
Servings: 10 pieces
Calories: 200kcal
Ingredients
For the dough
- 2 cups all purpose flour Use cold flour for best results.
- 1/2 cup cold butter or margarine Keep it chilled for flaky dough.
- 1/2 teaspoon salt Add a pinch for flavor.
- 1 tablespoon sugar For balance in flavor.
- 1 large egg Beaten, for enriching the dough.
- 3 tablespoons ice cold water Add gradually until dough comes together.
For the filling
- 2 cups cooked shredded chicken Leftover rotisserie chicken works well.
- 1 cup diced potatoes Par-cook for tenderness.
- 1 cup diced carrots Add to filling for sweetness.
- 1 medium chopped onion Sauté until glossy.
- 2 cloves garlic Minced for flavor.
- 1/2 cup green peas Adds color and sweetness.
- 1/4 cup raisins For sweetness; optional.
- 2 tablespoons soy sauce For savory depth.
- 1 tablespoon vinegar or calamansi For tanginess.
- 1 teaspoon black pepper To taste.
- 1/4 cup milk or cream For a creamy filling.
For finishing
- 1 large egg wash Brush on top for golden color.
- 1/4 cup breadcrumbs Optional for extra crunch.
Instructions
Dough Preparation
- Start with cold ingredients: flour, butter, egg, and water for a flaky crust.
- In a bowl, whisk together flour, salt, and sugar.
- Cut in the chilled butter until it resembles pea-sized bits.
- Drizzle in the beaten egg and ice water, mixing until the dough barely comes together.
- Wrap the dough in plastic and chill for at least 30 minutes.
- Roll out the chilled dough on a floured surface to about 1/8 inch thick and cut into circles.
Filling Preparation
- Sauté onions until soft, then add garlic until fragrant.
- Add diced carrots and potatoes, cooking until just tender.
- Mix in the shredded chicken, peas, soy sauce, vinegar or calamansi, sugar, and pepper. Adjust seasoning as necessary.
- Stir in milk or cream and raisins, then let the filling cool completely.
Baking
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment.
- Spoon filling onto the center of each dough circle, fold, and crimp the edges.
- Brush with egg wash and sprinkle with breadcrumbs if desired.
- Bake for 22 to 28 minutes until golden brown.
- Let cool for 5 minutes before serving.
Notes
Let empanadas cool to room temperature before storing in an airtight container. They last up to 4 days in the fridge or can be frozen. Avoid microwaving to retain crunchiness.