This Filipino chicken empanada is packed with flavorful filling and is baked in a mildly sweet dough that has a slightly flaky texture. Perfect for snack or light meal!
Empanadas, specifically chicken empanada, is definitely one of my favorite snacks when I was still in the Philippines. This stuffed bread or pastry treat was obviously introduced to the Philippines by the Spanish people in the early years. But the Filipino empanadas are also quite unique, using a slightly sweet empanada dough.
Empanadas could also have different kinds of fillings, among the most popular are ham and cheese, ground pork or beef and chicken. This chicken empanadas are baked as opposed to the traditional way of cooking them, which is by frying. The empanada dough recipe I used gives out a slightly flaky texture, which is just wonderful.
Normally, I would also add some raisins to the filling for my chicken empanada (like how I know them back home), but Armin’s taste buds are (still) untrained for the sweet and salty combination in food. Like, I can’t believe he does not like my (current) fave chocolate bar which has pieces of salted pretzels in it…(mmmm..lecker!) which is kind of great because it means more for me..heheheh! I am not sure if it is a German thing or it is probably just him!
- 3 cups flour
- 4 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold butter - - cut into small cubes
- 6 tablespoons cold water
- 2 tablespoons oil
- 1 medium onion - - chopped
- 1 cup potato - - cut into small cubes
- 1/2 pound chicken breast fillet - - boiled and shredded or cut into small pieces
- 3/4 cup carrots - - cut into small cubes
- 3/4 cup red bell pepper - - cut into small cubes
- 1/2 cup water
- 1 cup green peas
- 1/2 cup raisins - (optional)
- 1/2 tablespoon salt
- 1/4 teaspoon ground pepper
- 1 egg - and 1 tablespoon of water, beaten together
- Heat oil in a wok or skillet over medium-high heat. Saute onions and add the potatoes then cook with cover until potatoes are half cooked.
- Add the shredded chicken, carrots, red bell pepper and stir several times. Add the water and season with salt and pepper. Let it simmer while stirring occasionally until almost all liquids are gone. Lastly, add the green peas and raisins and cook for another few minutes until all liquids are gone. Transfer the cooked filling in a colander to remove any excess liquid. Set aside to let cool before using.
- In a mixing bowl mix together the flour, baking powder, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, a tablespoon at a time, pulsing until dough is no longer too crumbly and holds together when squeezed. Squeeze the dough together to form a ball. Cut the dough into 4 equal parts.
- Take a piece of the dough and roll it out as thin as possible without breaking. Cut circles using a cookie cutter or any round object with the desired size ( I use a small glass bowl). Do the same with the remaining dough. Combine all excess dough cuttings and repeat the process until all dough is used.
- Place empanada dough disc on your palm and spoon enough empanada filling on the center. Fold in half towards the edges and pinch the sides to close. Use a fork to seal the sides tight.
- Place empanadas on a baking sheet lined with parchment paper in a single layer. Brush each empanada with the egg wash to make them shiny and brown after baking. Poke (3-5) small holes on each empanadas using a toothpick or fork to let the steam out and prevent them from bursting open while baking.
- Bake at 360°F/180°C for 18-20 minutes. Empanadas are done when they appear light brown and shiny.
By the way, do check out my new Yummly Page for all the recipes in Foxy Folksy and more. I have also added a yum button (above and below the post) so for those who are using Yummly, you can now easily add any recipes from Foxy Folksy to your personal recipe box in Yummly!