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This baked chicken empanada Filipino recipe delivers the perfect balance of crispy, flaky pastry and tender, juicy chicken filling that stays true to Filipino tradition. 💛 The secret lies in a lard-based dough that bakes up golden and shatteringly crisp, while a well-seasoned chicken filling—packed with garlic, ginger, and just the right amount of heat—creates an irresistible bite.
What sets these empanadas apart is the authentic Filipino technique: a cornstarch dusting for extra crispiness, an egg wash for that signature golden sheen, and a filling that’s neither too dry nor too saucy.
The dough is rolled thin, folded precisely, and baked until the edges are perfectly crisp while the chicken stays succulent inside.
By the time you pull these from the oven, you’ll have empanadas that are flaky on the outside and juicy on the inside—each bite bursting with savory, aromatic flavors. The aroma alone will have everyone gathering around the table, and the crispy, golden crust will make them disappear in minutes.
Serve with a tangy spicy vinegar dip or atchara for the full Filipino experience. The recipe scales easily, so you can make a batch for a family gathering or save leftovers for a quick snack. Let’s get started!
Ingredients for baked chicken empanada filipino
Twelve ingredients for golden, shatteringly crisp empanadas with juicy chicken filling—authentic Filipino technique simplified.
| Ingredient | Amount | Notes |
|---|---|---|
| Lard (or Shortening) 🧈 | 2 cups | Chilled for easier handling |
| All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for dusting |
| Cornstarch 🌽 | ¼ cup | For extra crispiness |
| Granulated Sugar 🍚 | ½ tsp | Balances the savory filling |
| Large Eggs 🥚 | 1 whole | Room temperature for wash |
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Finely diced for filling |
| Garlic Cloves 🧄 | 8 cloves | Minced for aromatic depth |
| Fresh Ginger 🌿 | 1 ½ tbsp | Grated, for zesty kick |
| Silken Tofu (or Chicken Broth) 🥬 | ½ cup | For moisture in filling |
| Soy Sauce 🍶 | 2 tbsp | Filipino-style preferred |
| Calamansi Juice (or Lemon Juice) 🍋 | 2 tbsp | Brightens the filling |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for heat |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | 1 tbsp | For brushing dough |
The lard is non-negotiable for that signature Filipino crispiness—Filipino markets or specialty stores often carry it, but shortening works in a pinch. Look for all-purpose flour with a medium protein content (10-11%) for the perfect balance of flakiness and structure. King Arthur or Bob’s Red Mill brands are reliable choices. The cornstarch isn’t just for crispiness; it also helps the dough hold its shape when folded. For the chicken, boneless, skinless breasts ensure even cooking, but thighs can be substituted if you prefer richer flavor—just increase baking time by 5 minutes.
No lard? Unsalted butter chilled for 2 hours mimics the texture, though it’ll be slightly less crisp. Substituting silken tofu for broth? Blend it until completely smooth to avoid graininess in the filling. Calamansi is ideal for that signature Filipino tang, but lemon or lime juice works equally well. The soy sauce should be the Filipino-style variety—it’s sweeter and more aromatic than regular soy sauce. For extra heat, add 1/4 tsp of ground chili or 1 tsp of chopped siling labuyo (bird’s eye chili). If your dough feels too sticky, chill it for 30 minutes before rolling.
Store the dough and filling separately in airtight containers for up to 2 days—this is key for avoiding soggy empanadas. Assemble and bake fresh for best results, but you can pre-shape and freeze unbaked empanadas for up to 1 month—just thaw and bake as directed. Once baked, keep them at room temperature for 3 days or freeze for 3 months. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. For a restaurant-style presentation, serve with spicy vinegar dip or atchara, both available at Asian markets.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by the lard-and-flour combo—it’s flaky but forgiving. No rolling pin required; just pat it down with your palms until it’s even. (Yes, even if you’re in a hurry or your hands are sticky from chopping onions.)
- Sweet-Savory Magic: That sugar in the dough? It caramelizes just enough to balance the savory chicken filling. The result? A golden crust with a hint of warmth that makes every bite feel like a little celebration.
- Party in a Pan: Bake a whole sheet at once—perfect for gatherings when you’d rather chat than cook. Serve warm, and no one will guess how little effort went into making them look impressive. (Honestly, my in-laws think I spent hours.)
- Budget Bulk: A single dough batch feeds six, and leftovers reheat beautifully. The cornstarch keeps them crispy, so they taste fresh even after a day. My wallet (and my lunchbox) thank me every time.
Step-by-step instructions for baked chicken empanadas
Here's how to achieve that perfect balance of flaky pastry and juicy chicken filling.
👨🍳 Step 1: Prepare the Chicken Filling
In a food processor, pulse the 2.5 lb boneless, skinless chicken breast into fine crumbs—about the consistency of coarse sand. Transfer to a large mixing bowl and set aside. In the same processor, combine the 8 cloves garlic cloves and 1.5 tbsp fresh ginger until finely minced, about 10-15 seconds. Add this aromatic paste to the chicken along with the 0.5 cup silken tofu (or chicken broth), 2 tbsp soy sauce, 2 tbsp calamansi juice (or lemon juice), 1 tsp ground black pepper, and 1.5 tsp salt. Mix thoroughly until all ingredients are evenly distributed.
Here's the thing—don't overmix the filling after adding the wet ingredients. You want to maintain some texture so the filling stays juicy rather than turning into a paste. Taste and adjust seasoning if needed, remembering that the soy sauce and calamansi will intensify as they cook.
🍳 Step 2: Make the Pastry Dough
In a stand mixer fitted with the paddle attachment, combine the 2 cups chilled lard (or shortening) and 4 cups all-purpose flour along with the 0.25 cup cornstarch. Mix on low speed for 2-3 minutes until the mixture resembles coarse crumbs with pea-sized fat pieces distributed throughout. Add the 0.5 tsp granulated sugar and mix for another 30 seconds to distribute evenly.
This is where the magic happens for that signature flaky texture. The cold fat needs to remain in distinct pieces throughout the dough. If you see large clumps of fat, pulse them briefly in the food processor to break them down before mixing again. Once the dough comes together, divide it into 12 equal portions (about 3.5 oz each) and shape into balls. Wrap each in plastic wrap and chill for 30 minutes—this prevents the dough from sticking and makes rolling easier.
🥘 Step 3: Assemble the Empanadas
Preheat your oven to 375°F and line two baking sheets with parchment paper. On a lightly floured surface, roll each chilled dough ball into a 6-inch circle (about ⅛-inch thick). Using a 3-inch round cutter, cut out the outer circle and the inner 2-inch circle to create your empanada shells. Brush the edges of the outer circles with 1 tbsp vegetable oil (divided) and fill each with about 2 tbsp of the chicken mixture.
Moisten the edges with water and carefully place the inner circle on top, pressing gently to seal. Crimp the edges using a fork or your fingers to create a decorative pattern. Place the assembled empanadas on the prepared baking sheets, seam-side up. Real talk: if the dough cracks during sealing, just patch it with a bit more dough—it'll still bake beautifully.
🔥 Step 4: Bake to Golden Perfection
Bake the empanadas for 25-30 minutes until they're deep golden brown and the filling is bubbling through the crimped edges. For even baking, rotate the pans halfway through. You'll know they're done when the pastry sounds hollow when tapped on the bottom and the internal temperature reaches 165°F in the thickest part of the filling.
Here's the moment that matters: as soon as they come out of the oven, transfer the empanadas to a wire rack to cool for 5 minutes. The residual heat will continue cooking the filling slightly, ensuring it stays juicy rather than dry. Serve warm with a side of spicy vinegar dip or a simple green salad to cut through the richness.
Pro Tips For Making Baked Chicken Empanada Filipino
- CHILL THE DOUGH: I learned this the hard way—rolling out warm dough for empanadas is a recipe for tears (and uneven baking). Wrap the dough in plastic and refrigerate for at least 30 minutes before cutting circles. Cold dough holds its shape better and crisps up perfectly in the oven.
- CUT LARD IN SMALL: Using lard or shortening? Don’t just eyeball it—cut it into tiny pea-sized pieces before mixing with flour. This creates more surface area for the fat to distribute evenly, resulting in flakier layers. (Yes, it takes a minute longer, but your future self will notice the difference.)
- SEAL THE EDGES TIGHT: Skip the lazy half-circle fold—pinch the edges of your empanada dough all the way around to seal tightly. A loose edge lets filling ooze out during baking, and trust me, you don’t want a runny mess in your oven. Use a fork to crimp for extra security.
- BAKE IN BATCHES: Crowding the tray? Bad idea. Bake empanadas in a single layer with at least 1 inch between them—this ensures even browning and crispiness. If you’re short on time, bake one tray at a time; rushing leads to soggy bottoms. (I know, I know—patience isn’t your strong suit either.)
Creative variations of this recipe
Filipino-Style Longganisa Filling
Swap the chicken filling for Filipino longganisa, the iconic garlicky, slightly sweet sausage.
Buy pre-made Vigan longganisa from an Asian market or make your own by mixing 1 lb ground pork with 3 tbsp soy sauce, 1 tbsp calamansi juice, 2 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp sugar, and ½ tsp black pepper.
Cook it until browned and crumbly before filling the empanadas. This version adds a smoky depth that’s pure Filipino comfort. 🌶️
Cheesy Veggie Twist
For a vegetarian option, replace the chicken with a mix of sautéed bell peppers, onions, and mushrooms (about 2 cups total). Stir in 1 cup shredded cheddar cheese and 2 tbsp soy sauce for umami.
Add 1 tbsp cornstarch to thicken the filling and prevent sogginess. Top with extra cheese before baking for a melty, cheesy empanada that’s still crispy on the outside. 🧀
Spicy Silog-Style
Transform these empanadas into a Filipino breakfast-inspired silog by adding 1 fried egg on top after baking. For extra heat, mix 1 tbsp chopped siling labuyo (bird’s eye chili) into the filling.
Serve with a side of garlic rice for a complete meal. This variation is perfect for brunch or late-night cravings. 🍳
Sweet & Savory Ham & Cheese
Combine ½ lb diced ham with 1 cup shredded Swiss cheese and 2 tbsp cream cheese for a rich, savory-sweet filling. Season with 1 tsp mustard and ½ tsp smoked paprika for depth. This version is a crowd-pleaser, especially for those who prefer a milder, cheesy bite. 🧅
Crispy Egg & Chorizo
Mix 1 cup cooked chorizo (crumbled) with 3 beaten eggs and ¼ cup milk for a shirred egg-style filling. Add ½ tsp turmeric for color and 1 tbsp chopped scallions.
Bake until the eggs are set and the edges are golden. This variation is inspired by Filipino tapas and adds a protein-packed twist. 🍳
Freezer-Friendly Assembly
Assemble empanadas as directed, then place them on a baking sheet lined with parchment paper. Freeze for 1 hour before transferring to a ziplock bag (squeeze out air). Bake straight from frozen at 375°F for 35-40 minutes, adding 1 tbsp water to the pan to prevent burning.
This method keeps them crispy even after freezing. ❄️
Nutrition facts
Frequently asked questions
Why does the dough need lard instead of butter?
Lard creates that signature Filipino crispiness—it has a higher smoke point and stays firm when chilled, producing a flakier, more golden crust. Butter can work in a pinch, but it melts faster, making the pastry less crisp. The cornstarch in the dough also helps lock in that satisfying crunch.
Can I make these empanadas ahead of time?
Assemble the empanadas and refrigerate them (unbaked) for up to 24 hours or freeze them for 1 month. Bake from frozen by adding 5-7 minutes to the cooking time. For reheating, bake at 350°F for 5-7 minutes to restore crispiness. The filling stays juicy when baked fresh, but pre-baking works for convenience.
What’s the best way to seal the edges without leaks?
Brush the dough edges with water before folding, then press firmly with your fingers or a fork to create a tight seal. For extra security, use a tiny bit of egg wash on the crimped edges. If the filling leaks during baking, it’s usually because the dough wasn’t sealed properly—just patch it with extra dough and bake as directed.
Can I use store-bought pie crust instead?
While possible, store-bought crust lacks the authentic Filipino flakiness and may not crisp as well. If you must, choose a flaky, all-butter crust and brush it with extra oil before baking. For best results, stick with the lard-based dough—it’s what gives these empanadas their signature texture.
How do I prevent the filling from drying out?
The silken tofu (or broth) in the filling keeps it moist, but avoid overmixing after adding wet ingredients. For extra juiciness, add 1 tbsp cornstarch to the filling to thicken it slightly. Bake until the crust is golden but the filling is still bubbly—not dry. Serve warm to retain moisture.