Chicken empanada is a spin off of pork empanadas. It is almost the same with the exception of the filling. Compared to our traditional pork, chicken empanadas are healthier. Of course, they are both delicious. In this recipe, we add the additional ingredient of cheese. If you don’t want cheese in your filling, you can certainly leave it out. Believe me, however, it makes the chicken empanada filling exceptionally delicious and tasty.
The crust recipe we use has been around for many years; it is proven, and we continuously use it in all our empanadas. So, you don’t need to worry about it. But if you want to be a little more fancy, you can use our flaky crust used in our buko pie recipe. When working with the dough, always place in the fridge when you are not using it. If you leave it out, it will melt easily especially when temperature is warm. This will make it really difficult to work with. If you like pour pork empanada, why not try our chicken empanada.
[btn color=”orange” target=””]Ingredients:[/btn]
- 2 medium boneless chicken breast, cubed
- 1/4 cup frozen peas or green peas
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup raisins
- 1 small potato, diced
- 1/4 cup carrots, dice
- 1/4 cup grated cheddar cheese
- 1/4 cup grated Monterrey jack cheese (optional)
- salt and pepper
- butter or cooking oil
- 2 cups all purpose flour
- 1 stick cold butter (1/2 cup), sliced in cubes
- 1 tsp white vinegar
- 1 raw egg
- 1/4 cup ice water
- 1/2 tsp salt
- Servings: 5
- Time: 1 hour 30 minutes
- Level: Advanced
- Cuisine: Filipino, Spanish
See our pork empanada video for the procedure to make the dough.
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Melt some butter in a preheated pan. Add in the onion and garlic. Sauté until they’re soft and fragrant.
- Add in the chicken and sauté until it turns light brown.
- Add the potatoes and carrots. Stir and simmer them for 3 minutes.
- Add in the peas and raisins. Season with salt and pepper. Stir until well combined, and allow them to simmer until any remaining liquid dries up.
- Turn off the heat and allow the mixture to cool completely.
- Place the mixture in a separate bowl and add in the cheeses. Mix until everything is well combined and set aside.
- Place the dough on a lightly floured surface. Take a golf ball sized chunk of dough, roll it into a ball, and flatten it out on the floured surface.
- Using a rolling pin, roll the dough out into a 6 inch diameter circle. Using a round template of 4 to 5 inches (just about anything will do) , press down on the dough so it forms a perfect circle. Use a pizza cutter or knife to trim any excess dough away from the template.
- Place the filling into the center of the dough wrapper (approximately 2 heaping tablespoons).
- Fold the dough from one edge to the other edge so it forms a wedge-shape. To seal the outside edges, fold and crimp them shut using your thumb and index finger. Alternatively, you can use a fork to crimp and seal them.
- Place the empanadas aside onto a greased baking tray. Brush the outer surface and an egg wash (a combination of milk and egg).
- Place the empanadas in a 375° preheated oven for 25 minutes or until they are nicely browned.
- Place them on a plate and serve.