Pinoy Chicken Empanada Recipe Baked: Flaky Pastry With Savory Filling

I developed this recipe after years of perfecting the balance between crispy pastry and rich, savory filling. The key to achieving that signature flaky texture lies in using cold butter and resting the dough before baking.

This version streamlines the traditional process without compromising on flavor or texture. The chicken filling is seasoned with classic Filipino spices, then wrapped in a buttery pastry that bakes to golden perfection.

You’ll end up with handheld pies that are crispy outside, tender inside, with a filling that’s juicy and packed with flavor. Each bite delivers the perfect ratio of pastry to filling.

Serve warm for the best experience, with a side of vinegar dipping sauce for that authentic Pinoy touch.

Ingredients for Pinoy Chicken Empanada Recipe Baked

Flaky pastry hugs a savory chicken filling packed with Filipino flavors. Nothing complicated here.

The butter is everything for that flaky promise. Land O’Lakes or Kerrygold are solid choices—just make sure it’s cold straight from the fridge (freeze it 10 minutes if you’re worried). The flour should be all-purpose, nothing fancy. I grab mine in bulk at Costco. For the chicken, thighs stay juicier than breasts—boneless, skinless saves you prep time.

No calamansi? Lime juice at a 1:1 ratio works perfectly. Can’t find Filipino soy sauce? Regular soy sauce plus a pinch of sugar gets you close. Frozen peas are fine (thaw and drain first). Skip the potato if you’re short on time—just add extra chicken. The dough needs that rest time, so don’t rush it (worth the extra 30 minutes).

Empanadas freeze beautifully before baking—3 months no problem. Baked ones keep 2-3 days in the fridge (reheat in oven to crisp). The filling stays juicy, but the pastry is best fresh from the oven. I always make a double batch and freeze half.

Step-by-Step Instructions for Pinoy Chicken Empanada

Here’s how I make these delicious hand pies with crisp, golden crusts every time.

Step 1: Prepare the Flaky Pastry Dough

In a large bowl, combine the 3 cups All-Purpose Flour with ½ tsp Salt. I like to whisk them together first to ensure even distribution. Add the 1 cup Unsalted Butter (cold and cubed) and work it into the flour with your fingertips until the mixture resembles coarse crumbs.

Slowly drizzle in the 0.5 cup Ice Water, mixing with a fork until the dough just comes together. Don’t overwork it—you want to see small butter pieces visible for that flaky texture. Form into a disk, wrap in plastic, and refrigerate for 30 minutes. This chilling step is crucial for preventing the butter from melting prematurely.

Step 2: Cook the Savory Chicken Filling

In a skillet over medium heat, sauté the 1 whole Yellow Onion (finely diced) and 4 cloves Garlic Cloves (minced) until fragrant. Add the 1 lb Boneless Chicken Thighs (diced) and cook until no longer pink, about 5-6 minutes.

Stir in the 1 whole Potato (peeled and small diced), 1 whole Carrot (peeled and small diced), 0.5 cup Green Peas, 2 tbsp Soy Sauce, 1 tbsp Calamansi Juice, and ½ tsp Ground Black Pepper. Cook for another 5 minutes until the vegetables soften. Let the filling cool completely before assembling.

Step 3: Assemble the Empanadas

On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a round cutter (or a bowl as a guide), cut out circles about 5-6 inches in diameter. I usually get about 8-10 circles from this dough.

Place a generous spoonful of the chicken filling on one half of each dough circle, leaving a ½-inch border. Fold the dough over to create a half-moon shape. Press the edges together with your fingers, then crimp with a fork to seal. This crimping not only looks pretty but ensures the filling stays inside during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Brush each empanada with the 1 whole Large Egg (beaten with a splash of water) for that beautiful golden finish. Place them on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until the pastry is golden brown and flaky. Rotate the baking sheet halfway through for even browning. You’ll know they’re done when the crust is crisp to the touch and the filling is hot inside. Let them cool for 5 minutes before serving—this helps the filling set slightly so it doesn’t squirt out when you bite in.

Dietary Considerations for These Flavors

Gluten-Free Adaptation

Swap the 3 cups All-Purpose Flour for a 1:1 gluten-free baking blend. I recommend King Arthur Measure for Measure as it contains xanthan gum for better texture. The dough may feel slightly stickier, so add 1-2 tbsp extra flour as needed. Chill the dough for 45 minutes to prevent crumbling. 💪

Dairy-Free Option

Replace the 1 cup Unsalted Butter with cold coconut oil or a dairy-free butter like Miyoko’s. The flavor will be slightly different but still flaky. For the egg wash, use 1 tbsp plant-based milk brushed on before baking. This works well for vegan diets too.

Lower-Sodium Version

Reduce the 2 tbsp Soy Sauce to 1 tbsp and add 1 tsp coconut aminos for depth. Use low-sodium soy sauce if available. Skip the added salt in the dough and filling, relying on the natural flavors of the vegetables and chicken.

Taste the filling before assembling and adjust seasoning with calamansi juice instead of salt. 💡

Nut-Free Assurance

This recipe is naturally nut-free, but always check your ingredient labels. Some soy sauces contain traces of nuts, so I use Silver Swan or Datu Puti brands for peace of mind. The pastry and filling contain no nuts, making it safe for most nut allergies.

Make It Lighter

Use half the butter in the dough and replace the other half with Greek yogurt. This cuts calories while keeping the pastry tender. For the filling, swap chicken thighs for boneless chicken breast to reduce fat. The texture will be slightly less juicy but still delicious.

Frequently Asked Questions