Chicken Empanada

Chicken Empanada usually contains minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.

Empanada is a baked or fried pastry stuffed with meats, vegetables or fruits. The word came from the Spanish word “empanar” which means bread. A dish that originated in Galicia, Spain and Portugal during the 1520 and was derived from the Arabic meat filled pies called samosa (similar to how Italian calzones was invented). This dish was brought over to Latin America and the Philippines by Spanish colonists and to Indonesia by the Portuguese hence its popularity in the region.

Initially the filling ingredients was composed of tuna, sardines or chorizo but each country had developed their own unique recipe according to the ingredients locally available to them. In Philippines empanadas usually contain minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.

This recipe is not mine but it was from my wife, she loves doing this before but lately I never saw her doing this one anymore so I had requested for one and here it is. I am glad I requested it as this was the best empanada she made so far. A really good snack or meal which is easy to carry and consume, perfect for the lunch box or picnic basket

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Chicken Empanada

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Category: Main Course
  • Cuisine: Filipino


Chicken Empanada usually contains minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.




  • 4 pcs large chicken thigh fillets, chopped into small cubes
  • 1 large potato, diced
  • 1 large carrot, diced
  • 1 cup green peas
  • 1 cup raisins
  • 1/2 cup chicken stock
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 white onion, minced
  • 4 cloves garlic, minced
  • freshly ground black pepper
  • salt
  • oil

Pastry Home Made

  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 6 tbsp cold water
  • 225g butter, sliced into small cubes then chilled

Egg Wash

  • 2 tbsp full cream milk
  • 1 egg, beaten

Pastry Easy

  • 5 sheets large short crust pastry



  1. In a pan add oil then sauté garlic and onions.
  2. Add chicken then continue to stir fry in high heat until lightly brown.
  3. Lower heat to medium then add potatoes, carrots, soy sauce, chicken stock, salt and freshly ground black pepper continue to stir fry for 5 minutes.
  4. Add raisins, green peas and sugar continue to stir fry for 5 more minutes or until it runs dry.
  5. Remove from pan, set it aside and let it cool.

Pastry Home Made

  1. In a mixing bowl sift together flour, sugar, baking powder and salt.
  2. In a food processor combine together sifted flour and butter, slowly process by pulsing in short bursts while gradually adding water. Once it resembles coarse grains stop and place it in a large bowl.
  3. Continue processing it by hand by combining this coarse grains to form a one whole dough. Pinch a small ball shaped piece and do it with remaining dough.
  4. Using a rolling pin flatten each small balls like a small pizza, stack them together with wax paper in between then chill until you are ready to use them.

Pastry Easy

  1. Cut each sheet into 4 square pieces then further cut into circles until the edges of the square. Stack them together with wax paper in between. Reserve the trimmings.
  2. Gather all trimming then combine them together, once it forms into a large single dough pinch a small ball shaped piece, set it aside then and do it with the remaining dough.
  3. Using a rolling pin flatten each small balls like a small pizza, stack them together with the previous ones then chill until you are ready to use them.


  1. Remove pastry from the fridge then place one in a clean non-stick surface, scoop out a heaping tablespoon of the chicken mixture then place it in the middle of the pastry. Fold the dough to form a half moon shape then press the edges with fork to seal. Do these for the remaining dough then place on a lightly greased baking tray.
  2. Mix egg wash ingredients together then brush it on the pastry.
  3. Bake in a 200C preheated oven for 20 – 25 minutes or until colour turns golden brown
  4. Place in a wire rack to cool then serve.



26 Responses

  1. These would be fabulous for my lunch today.
    🙂 Mandy xo

  2. This is a good treat as meryenda or nice to bring to a potluck party. Delicious! 🙂

  3. I see these all the time whenever I attend a party. Great recipe! I will surely give it a try.

  4. ettasgourmet says:


  5. Guia Obsum says:

    I love Chicken Empanada! Yours look too good, wish I could grab it from the screen for real. 🙂

  6. I love your food and now I can safely say I love your wife’s recipes too. Any pastry filled parcel is a favourite in our home!

  7. Lovely empanadas, especially because you add raisin within the stuffing….

  8. Aren’t these awesome. We made them only once and need to revisit them. Thanks for the reminder and great recipe.

  9. Mmm! We recently posted our Chicken Emanada recipe, too! Both sound delicious. Ours are quite different from yours, as we omit the veg & add Latin Spices. Please check out our version of these savory little treats:

  10. Your filling looks tasty and delightful!

  11. kitchenriffs says:

    I’ve never made empanadas, but I should — I really like them. This looks like a terrific recipe! Thanks for this.

  12. I LOVE empanadas and I rarely make them. It’s been years but yours are inspiring me to greatness! 🙂

  13. Wow. Beautiful empanadas!

  14. Lucky you ! These look delicious and is really a “meal in a packet” (of pastry).

  15. Renata says:

    Hi, it’s me again in a recipe you tagged as venezuelan. We do eat empanadas a lot but we do it with a corn dough that can’t be baked, only fried. It’s the same used for arepas.

  16. marquitos says:

    Baking powder?! We do not use it. What I´m open to try. Instead of butter I suggest something with a higher melting point. Lard, the special one.

  17. Trevor says:

    How many empanadas should the dough make?

  18. marie says:

    Can I use brown flour?

  19. Ajk says:

    Can you freeze these when cooked

  20. Esme says:

    Hi there, I love to order these at a local Filipino bakery and I want to try to make them at home so I came across your recipe. Do you recommend any short crust pastries for the easy way of making these?

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