Adobe Empanadas

Savor the irresistible flavors of the Philippines with these homemade Adobe Empanadas, where the rich, tangy essence of classic adobo meets a buttery, flaky pastry. Juicy shredded chicken thighs are simmered in a savory-sweet marinade of soy sauce, vinegar, garlic, and bay leaves, then enveloped in a golden crust that’s perfectly crisp yet tender. The dough, made with cold butter for an extra flaky texture, is easy to prepare and holds the delicious filling beautifully. These empanadas are ideal as a party appetizer, versatile snack, or comforting on-the-go meal. Whether served warm straight from the oven or enjoyed later as leftovers, these aromatic, golden pastries promise a unique fusion of tradition and comfort. Perfect for those seeking Filipino-inspired recipes, savory pastries, or unique handheld treats!

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 12

Ingredients

• 500 grams Chicken thighs, boneless and skinless
• 60 ml Soy sauce
• 45 ml White vinegar
• 6 cloves Garlic, minced
• 2 pieces Bay leaves
• 1 tsp Ground black pepper
• 2 tsp Brown sugar
• 120 ml Water
• 300 grams All-purpose flour
• 150 grams Unsalted butter, cold and diced
• 1 large Egg
• 60 ml Milk, cold
• 1 tsp Salt
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

In a large bowl, combine soy sauce, white vinegar, minced garlic, bay leaves, ground black pepper, and brown sugar to create the adobo marinade.

Step 2

Add the chicken thighs to the marinade and let them sit for at least 30 minutes (preferably up to 2 hours) in the refrigerator.

Step 3

Transfer the marinated chicken and the marinade to a saucepan, add water, and bring to a boil over medium heat.

Step 4

Reduce the heat to low and simmer for 20–25 minutes until the chicken is tender and the sauce has reduced slightly. Remove bay leaves and shred the chicken. Set aside.

Step 5

In a large mixing bowl, combine all-purpose flour and salt. Add the cold, diced butter and rub it into the flour with your fingers until the mixture forms pea-sized crumbs.

Step 6

In a separate small bowl, whisk together the egg and cold milk. Gradually add this to the flour mixture, mixing until it forms a dough.

Step 7

Turn the dough out onto a floured surface and knead gently until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 8

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

Step 9

Roll out the chilled dough on a floured surface to about 3mm thickness. Cut out circles about 4–5 inches in diameter.

Step 10

Place a spoonful of the shredded adobo chicken filling in the center of each dough circle. Fold the dough over the filling to form a semicircle and press the edges together. Crimp the edges with a fork to seal.

Step 11

Place the empanadas on the prepared baking sheet and brush the tops with beaten egg for a golden finish.

Step 12

Bake in the preheated oven for 20–25 minutes or until the empanadas are golden brown.

Step 13

Remove from the oven and let cool for 5 minutes before serving. Enjoy your Adobe Empanadas!

Nutrition Facts

Serving size	1318.5 grams (1318.5g)

Amount per serving	% Daily Value*
Calories	3483

Total Fat 193.60g	248%
Saturated Fat 96.90g	485%
Polyunsaturated Fat 2.00g
Cholesterol 1363mg	454%
Sodium 3040mg	132%
Total Carbohydrate 247.20g	90%
Dietary Fiber 9.30g	33%
Total Sugars 10.20g
Protein 178.70g	357%

Vitamin D 125IU	626%
Calcium 334mg	26%
Iron 22mg	120%
Potassium 1935mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 20.7%

Carbs: 28.7%