Chicken Empanada

Nov 04

empanadaChicken Empanada is a favorite snack and party fare that I can serve hot or cold. I always thought making empanada was difficult but after baking Apple Pie, Empanada is a breeze. Here is an easy empanada recipe that uses baking. The ingredients and procedure includes two parts, the Filling and the pastry shell.


1. Filling

1 medium sized cooked chicken (flaked, cut to small pieces)
1 small can green peas
4 medium sized potatoes, cubed
1 small can mushrooms, sliced
1/3 carrots, cubed
1 can cream of mushrooms or Chicken soup
1 tablespoon sugar
salt and pepper to taste
2 large onions thinly sliced and chopped

2. Pastry Shell

10 cups all purpose flour with
2 cups cake flour
2 cups shortening
1/2 cup margarine (or Crisco)
3 cups water (lesser depends on water absorption)
2 tablespoons salt


A. Filling

1. Saute onions in 4 tablespoons margarine. Remove from pan.

2. Saute potatoes; add peas and mushrooms.

3. Add Chicken meat and cream of chicken or mushroom soup.

4. Simmer to cook and season with salt and pepper to taste.

5. Set aside to cool completely.

B. Pastry Shell

1. Sift flours with salt; put in large bowl and cut in shortening.

2. When flour resembles corn meal. add water and mix well with hands.

3. Cover with wet cloth for 20 minutes before using.

For Filling Pastry

1. Roll out dough and cut into 4 x 3 steips.

2. Put a spoonful of filling in the center and fold over the 2 edges.

3. Seal the edges by pressing them with a fork.

4. Brush the top with egg yolk and prick with a fork.

5. Bake at 350 F for 30-35 minutes.

6. Serve hot or cold.


If you put teaspoonfuls, you come out with around 90 pieces empanada. Use milk if you have don’t have eggyolk to brush.

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Noemi Lardizabal-Dado (375 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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  • ella

    kindly put up the whole pic of your product

  • carla

    yummyyyyy,,,,empanada,,,,can you give me the procedure how to do……email me

  • clarzy


    just wanna say thank you for all the recipes you posted.

    i learned a lot. thank u soooo much for sharing ur knowledge in baking/cooking.

    God bless…

  • clarzy

    thanks for the recipes

  • le’on

    My favorite empanada.Iguess I need to start learning in baking and I like the cream of mushroom from your ingredients.thanks a lot!

  • Dainty Mom

    This should be a good version! I hate those empanadas with raisins and other stuff in the filling. I think though that I’ll substitute the pastry shell here for ready-made filo pastry– timesaver. Plus, it’s more flaky than the usual pastry for empanada.

  • HowToCookLamb

    I never knew chicken is another version of Empanada. I remembered when I was in grade school, we cooked some Empanada and it was made of beef and I really hate the taste. So until now I did not eat Empanada, I’m afraid ti choke. I am not sure or maybe we just cooked it in a wrong way. Hmmm this sound very interesting, let me do mine. =)

  • Kapihan ni Juan

    Paborito ko, chicken empanada. Good work.

  • PinoyBlogista

    just a jiffy question here, I hope you can answer. What’s more healthier? The cooked empanada via vegetable oil? Or baked empanada?

    May Pinoys Will surely love your site! thanks and keep it up! :)