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
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Ingredients
- Filling
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2 cups
cooked chicken breast (shredded)
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1 cup
dice cooked potato
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1/2 cup
frozen peas (if using fresh blanch for 3 minutes in boiling water)
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1
medium onion, diced
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2
cloves garlic, minced
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1/4 cup
evaporated milk
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1/2 teaspoon
ground pepper
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salt to taste
- Dough
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2 cups
all purpose flour (unsifted)
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1 teaspoon
salt
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6 tablespoons
water
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2/3 cup
butter
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1 1/2 tablespoons
sugar
Directions
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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.**
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Saute all filling ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Let cool while making dough.
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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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