Chicken Empanada

This is one of my personal favorites! It starts with a delicious dough stuffed with a traditional chicken filling, caramelized onions, olives, and pieces of hard-cooked egg. I can’t get enough of this!


  • 2 pounds Chicken Breast
  • 2 medium Potatoes, cut in small cubes and fried
  • 1/2 cup Green Peas
  • 1/2 cup Raisins
  • 1/2 cup Chicken Stock
  • 4 cloves Garlic, minced
  • 1 medium Onion, chopped
  • Salt and Pepper
  • Dough
  • 2 cups All Purpose Flour
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water
  • 2 cups All Purpose Flour
  • 3/4 cup Crisco Shortening
  • 1/2 cup Sugar

Cooking Procedures:

1. Boil the chicken breast in 2-3 cups water with 1 medium onion, then cut in cubes.

2. Saute the garlic and onion, then add the chicken and all other ingredients. Set aside to cool.

3. Mix all the dough ingredients together. In a separate container, mix the roll-in fat ingredients together.

4. Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.

5. Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.

6. Flatten the dough and roll like a jelly roll. Cut to divide in 18 – 20 pieces.

7. Roll out with the cut side up to the 3-inch circle, spoon the filling in and fold the dough to make a half-moon shape (depends on your style preference).

8. Crimp the edges or press the edges with the tines of a fork to seal. 9. Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 ° F for 25-30 minutes.

Written by

RyPhaul Oprin

In the process of becoming a disruptor and innovator.
Aspiring entrepreneur and a martial arts enthusiast.
Faith comes first, then the Philippines!