Chicken Empanada
Chicken empanada is the Filipino spin on the classic Spanish-influenced hand pie, filled with a savory-sweet mixture of ground chicken, diced vegetables, and raisins tucked inside a buttery, flaky crust. Baked or fried until golden, these hand pies are a beloved merienda snack sold at bakeries and roadside stalls across the Philippines. Serve them warm with a side of spiced vinegar for dipping.
Watch It Made
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Instructions
- Make the dough: combine flour, salt, and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add one egg and enough cold water to form a smooth dough. Wrap and chill for 30 minutes.
- Make the filling: heat oil in a pan and saute onion and garlic until fragrant. Add the ground chicken and cook until no longer pink.
- Stir in the potatoes and carrot, and cook for 5 minutes. Add the soy sauce, raisins, and green peas, and season with salt and pepper. Cook until the vegetables are tender and the mixture is fairly dry. Let cool completely.
- Roll out the dough and cut into circles about 5 inches across. Spoon filling onto one half of each circle, fold over, and crimp the edges to seal.
- Brush the empanadas with the remaining beaten egg. Bake in a preheated 375°F (190°C) oven for 25-30 minutes until golden brown, or deep-fry until crisp and golden.
- Let cool slightly before serving with vinegar dipping sauce or ketchup.
Cook's Tip
Let the filling cool completely before assembling the empanadas — warm filling melts the butter in the dough prematurely, which keeps the crust from turning flaky and crisp in the oven.