Chicken Empanadas

By foodgeek
October 10, 2009
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Author Notes: This is the Filipino version of an empanada. The dough is slightly sweet with a savory filling. The filling can be anything your heart desires, but this is what I grew up with.foodgeek

Serves: 8


  • 2 cups cooked chicken breast (shredded)
  • 1 cup dice cooked potato
  • 1/2 cup frozen peas (if using fresh blanch for 3 minutes in boiling water)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup evaporated milk
  • 1/2 teaspoon ground pepper
  • salt to taste


  • 2 cups all purpose flour (unsifted)
  • 1 teaspoon salt
  • 6 tablespoons water
  • 2/3 cup butter
  • 1 1/2 tablespoons sugar
  1. Season chicken (bone in/ skin on) breast with salt and pepper and roast in oven until internal temp reaches 170 F. Once cooled remove skin and shred. **You may also use store bought rotisserie chicken for faster prep.**
  2. Saute all filling ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Let cool while making dough.
  3. Mix sugar, salt, and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form ball. Knead lightly. Sprinkle flour on a board and roll out dought into 1/4" thick. Cut using a round cutter. Fill each cut dough with 2 tbsp. of sauteed filling. Fold dough to form a half moon and press one end to the other. Brush with egg yolk or milk. Arrange on a greased (or parchment lined) baking sheet and bake at 350 degrees preheated oven until crust is golden brown.

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