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!
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Recipe Information
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)
Instructions
In a large bowl, combine soy sauce, white vinegar, minced garlic, bay leaves, ground black pepper, and brown sugar to create the adobo marinade.
Add the chicken thighs to the marinade and let them sit for at least 30 minutes (preferably up to 2 hours) in the refrigerator.
Transfer the marinated chicken and the marinade to a saucepan, add water, and bring to a boil over medium heat.
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.
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.
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.
Turn the dough out onto a floured surface and knead gently until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 3mm thickness. Cut out circles about 4–5 inches in diameter.
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.
Place the empanadas on the prepared baking sheet and brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 20–25 minutes or until the empanadas are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Adobe Empanadas!
Nutrition Facts
Calories |
3483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1363 mg | 454% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.2 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 334 mg | 26% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1935 mg | 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.
