Filipino Chicken Empanada (Lemon Pepper)

About This Recipe

Filipino empanadas trace back to Spanish colonial influence but have evolved into their own distinct hand pie, with a filling that's typically a savory mix of ground meat or chicken, potatoes, and raisins encased in a slightly sweet, flaky dough, either fried or baked. This version leans into a bright lemon-pepper seasoned chicken filling, playing the citrus and pepper against the richness of the pastry. The technique that determines success is the dough handling: it needs to stay cold throughout so the fat stays in distinct layers rather than melting into the flour, which is what gives the finished empanada its flaky, shattering texture rather than a dense, bready one. The filling should also be cooked down until any excess liquid evaporates before it goes into the dough, or the pastry turns soggy from the inside during baking or frying. Empanadas are a common Filipino merienda (afternoon snack), sold at bakeries and roadside stalls, eaten warm out of hand with a simple vinegar dipping sauce on the side.

Ingredients

Serves 5

• 2 cupsall-purpose flour
• 0.5 cupcold butter(cubed)
• 0.5 tspsalt
• 1egg
• 4 tbspcold water
• 250 gground chicken
• 1potato(diced small and cooked)
• 1onion(diced)
• 2 clovesgarlic(minced)
• 1lemon(zested and juiced)
• 1 tspblack pepper(freshly cracked)
• 1 tbspoil
• 1egg(beaten, for egg wash)

Instructions

1. 1

   Make the dough

   Rub cold butter into flour and salt until it resembles coarse crumbs. Mix in egg and cold water until a shaggy dough forms. Wrap and chill 30 minutes.

2. 2

   Cook the filling

   Heat oil, saute onion and garlic until soft. Add ground chicken and cook until browned, 6-7 minutes. Stir in potato, lemon zest, lemon juice, and black pepper. Cook until any liquid evaporates, 3-4 minutes. Cool completely.

3. 3

   Preheat the oven

   Preheat oven to 200°C (400°F).

4. 4

   Roll and fill

   Roll dough to about 3mm thick, cut into 5-inch rounds. Place filling on one half of each round, fold over, and crimp edges to seal.

5. 5

   Brush with egg wash

   Arrange on a baking sheet and brush tops with beaten egg.

6. 6

   Bake

   Bake 20-25 minutes until deep golden brown and flaky. Let cool 5 minutes before serving.

Variations

• •

  Fry the empanadas instead of baking for a crispier, more traditional street-food style crust.

• •

  Add raisins to the filling for the classic sweet-savory Filipino empanada flavor.

• •

  Use ground beef or pork instead of chicken for a heartier filling.

Storage

Baked empanadas keep refrigerated for up to 3 days; reheat in the oven at 180°C (350°F) for 10 minutes to restore flakiness. Unbaked empanadas freeze well for up to 2 months.

Frequently Asked Questions