Chicken Empanada — Print Recipe

Flaky golden pastry pockets stuffed with seasoned chicken, potatoes, carrots, raisins, and hard-boiled egg — a savory-sweet Filipino hand pie with Spanish and Ilocano roots.

Ingredients

Dough: 3 cups flour, 1 tsp salt, 100g butter, 1 egg, 6 tbsp ice water, 1 tsp vinegar
300g chicken breast, diced
1 potato, diced small
1 carrot, diced small
1/2 cup green peas
1/4 cup raisins
1 onion, diced
3 cloves garlic, minced
2 tbsp soy sauce
Salt and pepper
2 hard-boiled eggs, diced
1 egg for egg wash
Oil for filling

Instructions

1 Make dough: mix flour and salt, cut in butter until crumbly. Add egg, water, and vinegar. Form dough, wrap, and chill 30 minutes.
2 Sauté garlic and onion, add chicken and cook through. Add potato, carrot, soy sauce, and a splash of water. Cook until tender.
3 Add peas, raisins, and diced hard-boiled egg. Season with salt and pepper. Cool completely.
4 Roll dough thin, cut into 6-inch circles. Place filling on one half of each circle.
5 Fold dough over, crimp edges with a fork. Brush with egg wash.
6 Bake at 200°C (400°F) for 20-25 minutes until golden. Alternatively, deep-fry until crispy.

Did You Know?

The Ilocano empanada from Vigan uses an orange-tinted rice flour crust colored with achuete (annatto) and is filled with green papaya, egg, and longganisa sausage.