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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.