Filipino Chicken Empanadas Recipe

Filipino Chicken Empanadas

Refrigerated pie crusts make assembling these empanadas easy! Stuffed with chicken, chorizo and a medley of fragrant spices, every bite of these hand-held appetizers is bursting with authentic Filipino flavors.

Serves: 10Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy


Serves: 10

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1⁄2 cup white onion, chopped
  • 1 boneless skinless chicken breast, cut into small cubes
  • 7 ounces ground chorizo
  • 1⁄2 cup smoked paprika
  • 1⁄3 cup green olives, sliced
  • 2 tablespoons raisins, optional
  • 2 tablespoons White Cooking Wine
  • 1 tablespoon chicken broth
  • 1 egg
  • 1 tablespoon water
  • 1 box refrigerated pie crusts, softened

Directions

  • Preheat oven to 350°F.
  • In a skillet over medium-high heat, sauté garlic in oil. Add onions and continue to cook. Add chicken breast and continue cooking 6-8 minutes, until seared. Add chorizo and continue to cook 5-7 minutes.
  • Add paprika, green olives, raisins, white cooking wine and chicken broth; cook 2 minutes, or until liquid evaporates. Drain fat.
  • In a small bowl, mix egg and water. Set aside. On a lightly floured surface, roll pie crusts with rolling pin, until dough is ¼” thick.
  • With 5" cookie cutter, cut 10 circles. On center of circle, place 2 tablespoons chicken chorizo mixture. Brush edges with water, fold, and crimp edges with fork. Using fork, poke holes in top.

Serves: 10

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1⁄2 cup white onion, chopped
  • 1 boneless skinless chicken breast, cut into small cubes
  • 7 ounces ground chorizo
  • 1⁄2 cup smoked paprika
  • 1⁄3 cup green olives, sliced
  • 2 tablespoons raisins, optional
  • 2 tablespoons White Cooking Wine
  • 1 tablespoon chicken broth
  • 1 egg
  • 1 tablespoon water
  • 1 box refrigerated pie crusts, softened

Directions

  • Preheat oven to 350°F.
  • In a skillet over medium-high heat, sauté garlic in oil. Add onions and continue to cook. Add chicken breast and continue cooking 6-8 minutes, until seared. Add chorizo and continue to cook 5-7 minutes.
  • Add paprika, green olives, raisins, white cooking wine and chicken broth; cook 2 minutes, or until liquid evaporates. Drain fat.
  • In a small bowl, mix egg and water. Set aside. On a lightly floured surface, roll pie crusts with rolling pin, until dough is ¼” thick.
  • With 5" cookie cutter, cut 10 circles. On center of circle, place 2 tablespoons chicken chorizo mixture. Brush edges with water, fold, and crimp edges with fork. Using fork, poke holes in top.
Nutrition Information
Amount per serving
Sodium460mg
Total Fat16g
Saturated Fat4.5g
Protein12g
Cholesterol60mg
Total Carbohydrate11g
Dietary Fiber0g
Sugars0g
Calories240