Chicken Empanada

Prep. Time      30 minutes
Cook Time      40 minutes
Total Time      1 hr. 10 min.
Yield                 4 servings



• 2 cups cooked, flaked chicken meat
• 1 onion, chopped
• 2 cups diced potatoes, cooked
• 1 green bell pepper, finely chopped
• 2 tsp curry powder (optional)
• 1⁄4 cup evaporated milk
• 1⁄2 tsp. powdered pepper

• 2 cups flour
• 2 tbsp sugar
• 6 tbsp water, cold
• 1⁄2 cup butter, cold
• 1⁄2 tsp salt


  1. Saute onion, add all ingredients except milk. cook for 5 minutes, add milk and cook for another 3 minutes. Cool. Then use this filling to fill in dough.
  2. Mix sugar, salt and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form a ball. Knead lightly.
  3. Sprinkle flour on a board and roll out dough into 1/4 thick.
  4. Use a rolling pin to flatten it fully while creating a round shape.
  5. Cut using a round cutter (a medium sized saucer can be used if there is 
no molder. Place saucer up-side down on dough and cut with a knife).
  6. Then, fill each cut dough with 2 Tbsp. of sauteed fillings. Fold dough to 
form a half moon, press one end to the other.
  7. Brush with egg yolk or milk. Arranged on a greased baking sheet.
  8. Bake in a preheated oven about 350°F until the crust is golden brown. 
surface. Serve hot. Share and Enjoy!

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