Chicken Empanadas are golden, flaky pastries stuffed with a savory filling of seasoned chicken, diced vegetables, and sweet raisins. These half-moon pockets are beloved across Filipino households—and once you bite into one, you’ll see why! Whether served as a snack, merienda , or part of a meal, chicken empanadas are always a hit with both kids and adults.
Today, we’re sharing a complete guide on how to make Chicken Empanadas from scratch—no shortcuts here! From making the dough to preparing the flavorful filling, this recipe will walk you through every step. We’re baking them for a lighter, crisp crust, but you can also fry them for a more indulgent treat.
What Do Empanadas Taste Like?
Chicken Empanadas have a savory-sweet filling wrapped in a buttery, flaky crust. The filling is tender and juicy with hints of garlic, soy sauce, and a touch of sweetness from raisins. The peas and carrots add a soft crunch, while the chicken provides heartiness. Think of it as a complete meal packed inside a delicious pastry.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients you likely already have in your kitchen. Here’s a breakdown of what you’ll need and some helpful tips for choosing the best ingredients.
For the Filling:
- Chicken breast – Lean and tender, this is the healthiest cut to use. Dice it into small cubes so it cooks evenly.
- Potatoes and carrots – These give your filling body and texture. Be sure they’re firm and free from blemishes.
- Green peas – Sweet and soft, they balance the savory flavors.
- Raisins – Add a touch of natural sweetness that elevates the entire dish.
- Onion and garlic – Essential aromatics that bring everything together.
- Oyster sauce and soy sauce – For deep umami flavor.
- Chicken cube – Adds richness and saltiness to the dish.
- Sugar, salt, and black pepper – For seasoning.
For the Dough:
- All-purpose flour
- Cold butter – This is key for that flaky crust! Keep it cold and cut into small pieces.
- Sugar
- Baking powder
- Salt
- Cold water
- Egg white – Used as an egg wash for a golden crust.
How to Make Chicken Empanadas
Step 1: Prepare the Filling
- Heat 2 tablespoons of cooking oil in a pan over medium heat.
- Sauté minced garlic and onion until fragrant.
- Add cubed chicken breast and cook until it turns light brown (about 5 minutes).
- Stir in 2 tablespoons each of oyster sauce and soy sauce, then add half a chicken cube and a bit of water. Cover and simmer for 5 minutes.
- Add diced carrots and potatoes. Cook for another 5 minutes until the veggies start to soften.
- Mix in 1 cup of green peas, ¼ cup of raisins, and 1 teaspoon of sugar. Simmer for 3 more minutes.
- Season with salt and ground black pepper to taste.
- Turn off the heat, drain any excess liquid, and set aside to cool.
💡 Tip: Make your filling ahead of time and store it in the fridge for up to 2 days!
Step 2: Make the Dough
- In a large bowl, whisk together:
- 3 cups all-purpose flour
- 4 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- Cut 1 cup of cold butter into small cubes and add to the dry mixture.
- Gradually pour in 6 tablespoons of cold water while mixing with your hands or a pastry blender.
- Keep mixing until the dough holds together. It should be soft but not sticky.
- Roll the dough into small balls (about golf-ball size) and chill in the fridge for 20 minutes.
Step 3: Assemble the Empanadas
- Take each chilled dough ball and flatten it into a circle using a rolling pin or your palms.
- Spoon about ¼ to ½ cup of the cooled filling into the center.
- Fold the dough over to form a half-moon shape.
- Press the edges together and seal by pinching or crimping with a fork.
- Prepare the egg wash: beat one egg white with a teaspoon of water, then brush it over each empanada for a shiny golden finish.
Step 4: Bake or Fry
To Bake:
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment paper or grease it lightly.
- Arrange empanadas on the tray and bake for 25 minutes or until golden brown.
To Fry:
- Heat oil in a deep pan over medium heat.
- Fry empanadas until golden brown on both sides (about 3–4 minutes per side).
- Drain excess oil on a paper towel.
Serving Suggestions
Serve your Chicken Empanadas fresh out of the oven with a side of dipping sauce like sweet chili, banana ketchup, or spiced vinegar. They pair wonderfully with a cold soda or a cup of tea for merienda time!
You can also serve them alongside a fresh green salad for a light lunch.
Chicken Empanada
Ingredients
Method
- Heat oil in a pan over medium heat. Add minced garlic and onions and sauté until fragrant and translucent.
- Add the diced chicken breast. Cook until it turns light brown (about 5 minutes).
- Stir in the oyster sauce, soy sauce, and half a chicken cube. Add a splash of water, cover, and let it simmer for 5 minutes.
- Add the diced potatoes and carrots. Stir and cook for another 5 minutes.
- Mix in the green peas, raisins, and sugar. Let it simmer for 3 more minutes until everything is well combined and tender.
- Season with salt and ground black pepper to taste.
- Turn off the heat, drain any excess liquid, and set the filling aside to cool completely.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter, cut into small pieces. Use your hands or a pastry blender to mix until the texture resembles coarse crumbs.
- Gradually pour in the cold water (1 tablespoon at a time), mixing continuously until a dough forms.
- Form the dough into small golf ball-sized rounds, place on a tray, and chill in the fridge for 20 minutes.
- Take a piece of chilled dough and flatten it into a circle using a rolling pin or your palms.
- Spoon about ¼ to ½ cup of chicken filling into the center of the dough.
- Fold the dough over to form a half-moon shape. Press the edges together to seal, then crimp with a fork for a decorative edge.
- Beat 1 egg white with a teaspoon of water and brush over each empanada for a golden finish.
- 👉 To Bake:
- Preheat your oven to 400°F (200°C).
- Line a baking tray with parchment paper or lightly grease it.
- Arrange the empanadas on the tray and bake for 25 minutes, or until golden brown.
- 👉 To Fry:
- Heat oil in a deep frying pan over medium heat.
- Fry each empanada for 3–4 minutes per side, or until golden and crispy.
- Remove and drain on paper towels to remove excess oil.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer (unbaked): You can freeze shaped but unbaked empanadas for up to 3 months. Just bake them straight from frozen, adding a few more minutes to the baking time.
- Reheating: Warm in the oven at 350°F for 10 minutes to keep the crust crisp.
Variations to Try
If you loved this Chicken Empanada, try experimenting with these other fillings:
- Beef Empanada – Rich, savory, and loaded with spices.
- Pork Empanada – Packed with umami flavors and made even better with a glossy egg wash finish.
- Pizza Pockets – A fun twist filled with cheese, tomato sauce, bacon, and pineapple!
Final Thoughts
Making Chicken Empanadas from scratch is a rewarding experience. It may take a little time, but once you see your golden, flaky empanadas come out of the oven—and hear the first crunch—you’ll know it was worth it.
So what are you waiting for? Grab your apron and start baking! And don’t forget to tag us on Instagram @YourWebsiteName or use #YourHashtag when you share your empanada creations.
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