This Chicken Empanada is a revised version what I was used to in the Philippines. Instead of deep frying these Chicken Empanadas, I opted to baked it so that it will not be too greasy and oily. For these Empanada filling, I used ground chicken so that it is higher in protein and a bit healthier. You can also use ground beef, ground pork or ground turkey for your Empanada filling but I today, we’ll settle with ground chicken, ok?
OK.
( KABAYAN MEANS FELLOW FILIPINO)
DO you know that there are a lot overseas Filipino workers who do not make their Chicken Empanada and just order it online? I know. It sounds weird at first, because since I have been making my own Empanada, I thought my ” KABAYANS” make their own too. But no. They spend so much money with shipping and handling to get this favorite Filipino snack. Patiently waiting for it to arrive, and hoping that their Empanadas are handled properly by the mailing company for it to arrive intact. So today EMPANADA IS JUST NEAR YOU, KABAYANS. Just a little step going towards you kitchen, because today, you are making your own Empanada. In this post, we will make our own Empanada filling and crust. I also have a video to guide you on how to make it.
SO Let’s get cooking.
HERE ARE MORE FILIPINO RECIPE THAT YOU MAY WANT TO TRY:
FILIPINO STEAMED BUNS OR SIOPAO
Ingredients
CRUST
- 2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter slice into cube
- 4-5 tablespoon ice water
- 1 egg used as egg wash
EMPANADA FILLING
- 1/4 cup onion chopped
- 1 lb ground chicken or ground pork
- 1 medium sized potato cubed (in the video, I froze my potato, so I drain it)
- 12 oz frozen fthawwed peas and carrots drain water
- 2/3 cup raisins
- soy sauce salt and pepper to taste
- 2 tablespoon oil
- water to soften potato
Instructions
EMPANADA CRUST
- Pre heat oven at 400 F and place rack in the middle of the oven. Line baking pan with parchment paper. Set aside until ready to use.
- Put ingredients 1 to 5 in a medium sized bowl and mix with wire whisk. Intermittently add iced cold water, 1 tablespoon at a time and knead until all of the ingredients come together. I used about 5 tablespoons of iced cold water in this recipe.
- Wrap crust in a plastic wrap and refrigerate for an hour.
- When ready, flatten crust and using a cookie cutter cut into rounds.
- Add filling in the middle and seal. Brush the crust using the egg wash. As shown in the video
- Bake at 400 F until golden brown on top.
EMPANADA FILLING
- Heat cooking oil and saute' onion until transparent.
- Add in the meat and cook until brown.
- Add the potato and about 1/4 cup or more and cook potato until soft.
- Add the peas and carrot and season mixture with soy sauce, pepper and salt. Season according to your taste. Add the raisins, mix all of the ingredients and turn off heat.
- Let the Empanada filling cool and prepare to assemble.
Video
Notes
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Shobelyn Dayrit says
Bake it at 400 F pre heated oven until golden brown on top.
Marie says
The recipe does not show how long you need to bake it.
Emily Leary says
These looks great. I love that they’re non-greasy and the filling sounds really tasty. Definitely one I’ll be giving a try.
Shobelyn Dayrit says
You’re right.
Shobelyn Dayrit says
Although I don’t hate the fried Empanada, baking it just give me an excuse to eat more of it. 🙂
Shobelyn Dayrit says
Thank you.
Shobelyn Dayrit says
You can use any ground meat with this recipe,
Shobelyn Dayrit says
Yes! YOu can freeze them and bake them for later. Just thaw before baking.
Shobelyn Dayrit says
Hope you will like this Empaanada recipe
Shobelyn Dayrit says
Yes, they go so fast. My son love this so much that when I turned around,they were gone. I will be making this Empanada soon.
Jagruti Dhanecha says
In my family empanada vanishes like hot cakes, you have baked them so perfectly., can be enjoyed cold as well.
Holly says
These look so good! I love that you baked them too! I’ll be saving these to make for the holidays!
Kitty says
I love empanadas! Can I freeze these and bake them later? I’d like to make them ahead of time for party appetizers.
Ashley Covelli says
My family loves empanadas, and this one looks delicious! I don’t use ground chicken too often so this is the perfect excuse to buy some!
Ruchi says
I love empanadas and they are so much better without all that extra grease and oil. Great option!
Leslie Haasch says
I love that these are baked and not fried – I’m always looking to avoid fried foods, so this is going right on my list of must makes!
Jyothi (Jo) says
Everything that is baked tastes so so good and to me it’s better than the greasy fried stuffs. Just the perfect empanada these are
Shobelyn Dayrit says
I agree. This Empanada is good. Hope you will have not problem with it once you try it. 🙂
Amanda Mason says
These look and sound so yummy! Super authentic and I love a good authentic food! I’ll be trying these soon!!
Shobelyn Dayrit says
I hope you will love this Empanada crust. I refrain from frying my Empanadas, so I use this recipe all the time.
Anna Hettick says
I LOVE empanadas!!! I haven’t made them in such a long time and I usually fry them so I am excited to see this recipe to bake them!
Shobelyn Dayrit says
Yes, it is so easy to carry for potluck or share in any party.
Shobelyn Dayrit says
Thank you. This Empanada is perfect for appetizer too.
Dawn - Girl Heart Food says
I love hand held bits and bites and these empanadas sound just perfect! Love the healthier spin too 🙂
Gloria says
Hubby and I took a cooking course once, and we made empanadas. Fun to make and delicious to eat. Perfect for entertaining too.
Shobelyn Dayrit says
This Empanada recipe is a keeper, for sure.
2pots2cook says
So glad to find this one ! Keeper !