How long are chicken empanadas good for?

Chicken empanadas can stay fresh for up to 4 days in the refrigerator when stored in an airtight container. If you're following a traditional Filipino chicken empanada recipe , you can also freeze them (either cooked or uncooked) for up to 2 months . Just make sure to cool them completely before storing.

What makes empanadas special?

Empanadas are unique because they combine flaky pastry and savory filling in a handheld form. A Filipino chicken empanada recipe often includes subtle sweetness in the crust, which sets it apart from other empanadas around the world. The mix of chicken, vegetables, and raisins delivers a well-balanced flavor in every bite.

Where are empanadas eaten?

Empanadas are eaten globally— from Argentina and Spain to Indonesia and the Philippines . Each country offers its own twist. In the Philippines, Filipino chicken empanadas are popular street food and a favorite snack during holidays, school breaks, and special occasions.

Do empanadas need to be fried?

No, empanadas don’t have to be fried. Many versions of the Filipino chicken empanada recipe are baked , especially for a lighter option. Frying gives a richer, crispier crust, but baking still results in a golden, flaky shell—especially when brushed with egg wash.

Filipino Chicken Empanada Recipe

Name: Filipino Chicken Empanada Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Filipino
Ingredients: 2 ½ cups all-purpose flour; 1 cup cold butter or margarine, cubed; 2 tbsp granulated sugar; ½ tsp salt; 1 egg yolk; ⅓ cup ice-cold water; 1 tbsp cooking oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup cooked chicken breast or thigh, shredded; 1 small carrot, diced; 1 small potato, diced; ¼ cup green peas; 2 tbsp raisins (optional); 2 tbsp soy sauce; Salt and pepper to taste; 1 egg (for egg wash)

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup cold butter or margarine, cubed
2 tbsp granulated sugar
½ tsp salt
1 egg yolk
⅓ cup ice-cold water
1 tbsp cooking oil
1 small onion, chopped
2 cloves garlic, minced
1 cup cooked chicken breast or thigh, shredded
1 small carrot, diced
1 small potato, diced
¼ cup green peas
2 tbsp raisins (optional)
2 tbsp soy sauce
Salt and pepper to taste
1 egg (for egg wash)

Instructions

Combine flour, sugar, and salt in a bowl. Cut in cold butter until crumbly.
Add egg yolk and ice water. Mix until dough forms. Chill for 30 minutes.
Sauté garlic and onion in oil. Add chicken, carrots, potatoes, and peas.

Savory chicken filling simmering with vegetables
Season with soy sauce, salt, pepper, and raisins. Cook until vegetables are tender. Let cool.
Roll out dough and cut into circles. Add 1–2 tbsp filling to each.
Fold, seal edges with a fork, and crimp tightly. Brush with egg wash.
Bake at 375°F for 25–30 minutes or fry in hot oil until golden.
Let cool slightly and serve with dipping sauce.

Notes

For a crispier crust, freeze empanadas for 10 minutes before baking.
You can make this Filipino chicken empanada recipe in advance and freeze for up to 2 months.
Chicken thigh adds moisture; chicken breast is leaner and still works great.
Always cool the filling completely before sealing to prevent tearing the dough.

Author: chef Nada
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Filipino Recipes
Method: Baking, Frying
Cuisine: Filipino

Nutrition

Serving Size: 1 empanada
Calories: 220
Sugar: 2g
Sodium: 310mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 8g
Cholesterol: 45mg

Keywords: Filipino chicken empanada recipe, empanada dough, chicken empanadas