Chicken Empanada Recipe
Follow this classic Filipino chicken empanada recipe to make your own homemade empanadas. Or if you’re up for it, you can cook these empanadas and sell them to your family and friends. Either way, these chicken empanadas will give you memories you’ll cherish.
Ingredients
Crust
- 3 cups All-Purpose Flour
- 3 tbsp. HICREAM Creaming Fat Shortening
- 6 tsp. White Sugar
- 1 tsp. Iodized Salt
- ½ cup Cold Water
- 1 Egg White
- 1 Whole Egg
- 1 tsp. Vinegar
Chicken Filling for our Empanada
- 350 g Chicken Meat Diced
- 200 g Potatoes
- 50 g Onions Chopped
- 25 g Garlic Minced
- Salt To taste
- White Sugar To taste
- Black Pepper To taste
- 75 g HICAPS Buttercream Ref Margarine
- 30 g Cornstarch
Frying Medium
Instructions
FILLING
- Heat Hicaps Buttercream – ref margarine and sauté garlic and onions until transparent.25 g Garlic, 75 g HICAPS Buttercream Ref Margarine, 50 g Onions
- Add in chicken and potatoes, season, add water, starch, and cook until mixture holds.½ cup Cold Water, 350 g Chicken Meat, 200 g Potatoes, White Sugar, Black Pepper, 30 g Cornstarch, Salt
CRUST
- In a bowl, beat the water, egg, egg white and vinegar together. Set aside.½ cup Cold Water, 1 Egg White, 1 Whole Egg, 1 tsp. Vinegar
- In a separate bowl, mix together the 3 cups of flour, sugar, and salt.3 cups All-Purpose Flour, 1 tsp. Iodized Salt, 6 tsp. White Sugar
- Cut the shortening into the flour mix with a pastry blender or two butter knives.3 tbsp. HICREAM Creaming Fat
- Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
- Mix the wet and dry ingredients with a fork until it becomes stiff.
- Turn the dough out onto a lightly floured surface.
- Knead it just until all the flour is incorporated and dough is smooth.
- Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
- Prepare the work surface by lightly flouring the area where you plan to roll out the dough.
- Fill the crust dough with the chicken filling
FRYING
- Deep fry until Empanada until golden brown.
- For best quality output, fry the empanada using Crispfry (Premium Frying Fat). Crispfry will improve the crispiness and lessens the oil that is absorbed by the product while maintaining the good mouthfeel and aftertaste of the food.CrispFry Frying Fat
Notes
If you want some variation, simply replace the chicken filling with any kind you want. Just make sure you put in the right proportion of ingredients. You don’t want the filling to overpower everything else.
Nutrition
Nutrition Facts
Chicken Empanada Recipe
Amount per Serving
Calories
230
% Daily Value*
Fat
13.3
g
20
%
Saturated Fat
2.46
g
15
%
Trans Fat
0.9
g
Cholesterol
60
mg
20
%
Sodium
184
mg
8
%
Potassium
97
mg
3
%
Carbohydrates
20.5
g
7
%
Fiber
0.8
g
3
%
Sugar
0.38
g
0
%
Protein
8
g
16
%
Calcium
26
mg
3
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!