Chicken Empanada

  • Good For:
  • Cook Time:
    60 minutes
  • Prep Time:
    40 minutes


For chicken filling:
¼ cup achuete oil
1 cup chopped onions
2 cups cooked and shredded chicken
2 cups finely diced potatoes
½ cup finely diced carrots
½ cup water
1 cup raisins (optional)
salt and pepper to taste
2 tbsp calamansi juice

For crust:
3 cups all purpose flour
1 tbsp baking powder
½ tbsp salt
¼ cup sugar
¾ cup cold butter, cubed
½ cup cold NESTLÉ FRESH Milk
cooking oil for frying


  1. Prepare fi lling: Heat achuete oil. Sauté onions until limp and fragrant. Add in cooked chicken and stir-fry for 30 seconds. Toss in potatoes and carrots. Pour in water and continue cooking until vegetables
    are fork tender.
  2. Add in raisins, MAGGI MAGIC SARAP, salt, pepper and calamansi juice. Continue cooking for another 10 minutes or until mixture is almost dry. Remove from heat. Transfer to a big bowl and allow to cool. Set aside.
  3. Prepare empanada crust: In a bowl, sift together, flour, baking powder, salt and sugar. Cut in cold butter until mealy. Gradually add in cold NESTLÉ FRESH Milk until dough comes together. Add more milk if needed. Wrap in a plastic wrap and allow to rest in the refrigerator for at least 30 minutes.
  4. Roll out into 1/4-inch thick dough. Cut into rounds using a cookie cutter or a round mould.
  5. Fill dough with the prepared chicken filling. Fold over dough to make a half-moon shape. Pinch edges to seal.
  6. Deep fry until golden brown. Transfer on a plate lined with paper towels to drain excess oil.


Carbohydrates: 36 g
Protein: 6 g
Fats: 31 g
Calories: 433 kcal