Thursday, March 25, 2010

Kulinarya Cooking Club - Roasted Chicken, Salted Egg and Pickled Green Mango Empanadas

The Kulinarya website defined this word as a movement to inspire everyone to refine Filipino cuisine. Although I was born and raised in the Philippines, my knowledge of Filipino food is still limited and while growing up with my late-Father’s Chinese cooking, Filipino food was more of a side dish. Back then, Filipino dishes don’t look presentable enough to be served in a fine dining restaurant and they’re swimming in oil most of the time. I’ve learned to appreciate the beauty of Filipino food only a few years ago as many Filipino chefs are reinventing Filipino cuisine to its highest standards.

This is my first time to join the Kulinarya Cooking Club (see below) and this month’s theme is empanada. Empanada is a Spanish or Portuguese stuffed bread or pastry using ground beef as the main filling. But chicken or tuna can be substituted. I did have second thoughts on my last minute contribution of my empanada for this cooking club but I think they’re still worth writing it despite joining the club on the eleventh hour, the incomplete ingredients, the hurry, and the summer heat.

First is the pastry. I have butter at home but not enough to make a full pastry dough. But I do have some coconut oil and I found a pastry dough recipe using coconut oil from 101 Cookbooks. Making pastry dough in the middle of summer is a pain to do. My first mistake is chilling the coconut oil until they’re solidified. The chilled oil should still be liquid yet very thick in consistency. Second mistake is that I didn’t use all of the water. I thought I had enough when it formed into a dough. Third, the recipe states to set aside ¼ cup of the flour but I used all of them. Fourth, I forgot to add the vinegar. Speaking of reading instructions! So, the result is a crumbly dough that breaks easily but I was able to recover some of it. It wasn’t the best pastry dough I’ve ever made but it’s something to learn the next time I’m going to make it again. This is definitely a nontraditional dough but feel free to use a recipe dough for empanadas. And I chilled everything (bowl and flours) before making the dough.

I have never make empanadas at home because I prefer to buy them than make them. And I didn't grow up eating them. For my filling, I’m supposed to make roasted chicken with mushrooms, raisins and boiled egg but I ended up combining it with green peas, salted egg and pickled mangoes (fermented mangoes or burong mangga). These are not your traditional ingredients for empanadas but I guess including ingredients that are loved by Filipinos will justify it, I hope. The filling itself is really good but when baked in a pastry, the flavor of the mangoes and the salted eggs have diminished. And I prefer them raw. Lesson learned. I will definitely make this again with the same pastry dough but with a slightly different filling and with a more Filipino flair.

Roasted Chicken, Salted Egg and Pickled Mango Empanada

Makes 6 empanadas

Pastry Dough (recipe and procedure Vegan Soul Kitchen through 101 Cookbooks)
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water

½ roasted chicken
1 salted egg
1 medium onion
½ cup diced pickled mango
½ cup frozen green peas
1 tbsp coconut oil
Unrefined sea salt
1 tbsp unbleached all purpose flour
1/2 – 1 cup chicken stock
Freshly ground black pepper

1 egg

To make the pastry dough, combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand.

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

To prepare the filling, remove the chicken meat from the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather the pickled mango and green peas.

To cook the filling, heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions until soft and translucent. Stir in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook the until the mixture thickens and the flour is no longer raw. Add the chicken and green peas and cook for another 2 minutes. If the mixture is too dry, add a little more of the stock. Turn off the heat, transfer to another bowl and add the salted egg and pickled mango. Season to taste with salt and pepper. Allow to cool.

Preheat the oven to 350 Fahrenheit (180 Celsius) and remove the dough from the refrigerator.

With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.

Crack the egg into a bowl and beat until combined. With a pastry brush, brush the top of each empanadas.

Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve


The filling yields 10-12 servings while the dough only yields about six 6-inch circles.

When I brought the dough out from the refrigerator, I can't roll them right away. . I waited for about 8-10 minutes before rolling the dough. Chilling the dough for 15-20 minutes would be good enough.

Kulinarya was started by a group of Filipino foodies (Kath, Trisha and Trissa) living in Sydney, who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.

If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!

Here are the members of the Kulinarya Cooking Club!

Love and light,

Print Recipe


  1. Nothing ventured, nothing gained, right? It still looks good even with the pastry mishaps. However, I will always look for the raisins in mine - not very Spanish/Portuguese, but I love it!

  2. This sounds like a terrific combo for the fillings. I love everthing in there especially hard boiled eggs! I have to try this out one of these day. Thanks!

  3. I love the idea of your cooking club. There's something to be said for refining traditional recipes.
    Your empanadas have such a healthy approach. Not too often you see whole wheat pastry flour in an empanada dough :)

  4. That looks super good! And I like this new look. You have motivated me to start thinking of a new look too.
    And I am glad that you have posted a new recipe :)

  5. I love eating empanadas and I know I would love your even more. I love what you combined to fill them. My aunt always used to make them, she would buy the dough for them and just fill them.

  6. They look very tempting, Divina despite the mishaps. Something like our curry puffs.

  7. As always GORGEOUS photos!
    This filling looks simply amazing - and that crust - well the color is glorious! But I'll bet that filling would stand alone.
    My first attempt at empanadas was a HUGE failure - not that they tasted bad, but that they didn't taste like my hubby's mom's as a child. I told him he could go pee up a rope ;-)
    ~ Mary

  8. i love empanadas! i can never get enough pastry goodies!
    i've tried to make it one. complete failure. my pastry was too thick, after baking, it became so tough. since then, i'm a little making it again.
    but look at yours, the filling with eggs and mango really gets me going!

  9. As lovely as these empanadas are, I couldn't tell that they were such an effort. But they turned out great - I love the filling with salted egg and mangoes! My sister love using coconut oil and has been trying to convert me - I'll have to pass this along to her!

  10. I adore empanadas and mean to tackle my mom's recipe soon. At this time last year, I tried a tex mex empanada but the recipe called for pizza dough it was a disaster! I'm hoping your empanadas will inspire me to try for better results next time :)

  11. Those empanadas look amazing! The filling with pickled mangoes sounds absolutely scrumptious!

  12. I like the way you write your recipe Divina it's so direct and clear... I mean you could tell that you have the formal training...
    but wait, the color of your empanada is crisp yellow not the dull light brown that I have. Did you put any tinge of color?
    I like the addition of red eggs... although I have not tasted burong mangga cooked or baked, I would imagine that this is a refreshing take on the traditional filling of empanadas.

  13. The filling looks great on itself, almost a roasted chicken salad. And I also thought it would be a good tweak with mango.
    By the way, we all learned from mistakes : ).

  14. yummy. Like the simple ingredients.

  15. beautiful pictures as always! the dish looks and sounds delicious even with your pastry troubles. i've heard empanadas can be a pain to get the hang of, but i'm sure with your success at making gnocchi you'll have it down in so time :). the cooking club sounds wonderful, can't wait to read more about it!

  16. Divina, love the look of your new blog design, bright and light like you! I also love many other things about this post:
    - idea of cooking in a club with like minded foodies to highlight your country's food
    - you always make healthier versions by changing up ingredients
    - I feel the same way about "Chinese" restaurant food which has given it a bad reputation, association.
    What you're doing is RIGHT ON and you have a lot of supporters who feel the same way.

    BTW, I love Mary's comment to her hubz and lululu's baking disasters, I'm like that with baking, very funny! My hubz tells me to stick to cooking which is creative but baking is more of a science. I'm just not good with precise measurements, I love to adjust things and baking is not very forgiving.

    Sorry with the long post. Another Virgo trait, we like to explain everything, oops.

  17. This reminds me of curry puffs back favourite. I love the addition of tumeric into the pastry to give it that beautiful bright yellow colour. The filling looks delicious.

  18. I love the sound of pickled mango....and these look delish!

  19. Yum, pickled mango! Sounds great!

  20. So beautiful photos my mouth is watering with these luscious empanadas :)



  21. I love empanadas! Those look wonderful,Divina!I love the new look of your site :)

  22. Oh my, such a delicious looking empanada! You had me at pickled mango!

  23. Very different filling than the empanadas the other members of the cooking club made. Very nice crumbly and golden pastry.

  24. Devina,
    I haven't tried empanadas before. It looks like a traditional chinese dish, fried minced meat w/veggies inside wrapped eggs. Hmmm...the taste is good.
    I think I'd definitely like the empanadas.

  25. @ Manggy - Yes, you're right about that. I would love to raisins on mine too next time.

    @ My Little Space – Thank you Kristy. I know how you love hard boiled eggs :)

    @ penny aka jeroxie – Thanks Penny. It’s a temporary new look for now. But happy with it too. :)

    @ Table Talk - Thank you. You can actually join too if you like.

    @ Nicole – Thanks Nicole.

    @ Cheah – Thanks. Turned out well despite the imperfections.

    @ Food o’ el Mundo – That’s hilarious Mary. You can try again. And thanks a lot.

    @ lululu – honestly, sometimes I still feel hesitant to make my own short-crust pastry even if I’ve done it a few times. :

    @ Tangled Noodle - I actually love the filling before enclosing it with the pastry. I might have to use a different filling next time. I’m sure your sister will love this pastry dough.

    @ Liren @ Kitchen Worthy – I would love to see your mom’s recipe. Thanks and you’re welcome.

    @ 5 Star Foodie – Thank you.

    @ Skip to Malou – Thanks a lot Malou. There’s ground turmeric on the recipe. In my opinion, burong mangga is best served the way it is, with salted eggs or in salads instead of cooked. :) But you can try. Maybe I could give raw green mangoes a try instead.

    @ TasteHongKong – Yes, you’re right. The only way to learn is through mistakes and more mistakes. :) Thanks a lot.

    @ Anncoo – Thank you. Good think I didn’t add more ingredients to the filling. :)

    @ Dawn@Cocina Savant – Thank you. Pastry disaster is always a fear for everyone. Good thing there’s not enough butter so I could try with coconut oil. :)

    @ Eleanor Hoh - Thanks a lot for all your comments. Don’t worry about it being long. :)

    @ MaryMoh - Thanks Mary. I want to taste your curry puff’s one day and it only means I have to do it. :)

    @ Kitchen Butterfly – Thank you. :)

    @ Stacy - thank you. We all love the pickled mango. Maybe I should do a post about it.

    @ Gera @ SweetsFoodsBlog - Thanks a lot Gera. I’m sure you have your own special, mouthwatering recipe for empanadas too.

    @ Erica – Thanks a lot Erica.

    @ veron – Thanks Veron. I think I’ll serve this emapandas with pickled mangoes on the side. :)

    @ Mark @ Cafe Campana – Thanks Mark. Yes, it’s quite different and it’s actually not very Filipino but will try better next time. :)

    @ Christine@Christine's Recipes – I do remember that dish but there’s also this steamed buns with roasted pork and salted eggs, and almost made oriental flavors with it. :)

  26. Hi Divina! I am so glad you managed to complete the empanadas - I have to say, I love the vibrant colour of them and the filling is so unique. I'll have to try the filling one day - but need to find pickled mango soon - know of any recipe? :)

  27. Those are beautiful empanadas, I love the yellowish dough color, and that filling with pickled mango makes it very unique. When I see those gorgeous pictures, I just want to eat them!

  28. I love that you used sweet ingredients in this. The colors are stunning and the photos are pure torture seeing how I'm on an airplane 30,000 ft above the middle of nowhere with no access to good food.

  29. Hey, I know all about not paying attention to instructions - many times I try to take short-cuts and those skipped steps are there for a purpose I suppose also fudging on ingredients is a mistake I many times do - oh well,

  30. What a beautiful color and I love anything that I can eat with my hands. Really super combination of flavors that I can't wait to try.

  31. What an original and delectable dish, Divina! Your photos are absolutely gorgeous. If experimenting more with Filipino food means posting like this, then I say "Experiment away!"

  32. The color of the pastry contrast very nicely with the filling. A very good first try. Always fun to try something new :)

  33. The filling is great! I've never thought of tumeric in the pastry! In India we use tumeric in all our curries, and parathas, but using it in pastry- wow! and a fantastic result too.

  34. I love the filling! So interesting. It's like a more interesting version of the Malaysian curry puffs. :)

  35. They look great, sorry you had the problem with the pastry, it happens to all of us! :)

  36. wow this looks amazing can you believe I only just had my first empanadas here in Miami love your new look of the blog by the way

  37. @ Trissa – Thanks Trissa. Quite late but still made it. You can try this recipe.

    I haven’t made it myself but will be planning to make it soon.

    @ Silvia – Thanks Silvia.

    @ Marc @ NoRecipes – Airplane food could make or break you, eh. Food blogs can make you really hungry. I think that’s a good sign. Thanks Marc.

    @ Drick – Haha. Sometimes reading instructions is a pain to do too. It’s the same with cell phones and cameras. I use them before reading the instructions.

    @ lostpastremembered – thank you very much. :)

    @ Cookin’ Canuck – Thanks Dara. And yes, there’s still a lot of Filipino recipes that I’m reinventing. :)

    @ Biren – thank you. And yes, it’s always fun to try something new.

    @ Shirley – Thank you. It’s my first time to use turmeric too in pastry. The taste is good.

    @ Su-yin – Thanks Su-yin. I actually want to try the Malaysian curry puffs next time.

    @ Angie – Honestly, I’m still hesitant to make pastry dough even if I’ve done it a few times.

    @ Chow and Chatter – thanks Rebecca. I saw your emapanadas on Facebook. :)

  38. Your empanadas look great, I love the yellow color the turmeric gives the dough. The pickled mango is a nice addition, something I hardly ever use in cooking. Great job and can't wait to cook more with you and KCC.

  39. Divina, these empanadas look delicious. How fun to see that you used fermented mangos. So going to try this!

  40. These empanadas look amazing-so different from the ones I've had in the past.

  41. I saw that you had joined this group Divina and thought Yay! Your empanadas look gorgeous and look at that pastry! :o

  42. great twist on the classic chicken empanadas! i also like the ones with chicken and potato curry fillings ;)

  43. different twist with the pickled mangoes=)love the filling...i too! prefer to buy it, inside of making empanadas...hehehehe, i love eating other people's cooking...

  44. hehehehhehe sorry should be instead not inside of making empanadas, it's already 1am here in brisbane..i think i need to sleep now..LOL!

  45. this looks really yummy. i would really lvoe to experiment more filipino foods, but i'm scared just because my friends know how they should taste like. i don't want them telling me that adobo tastes to good if i made sinigang. hahaha. but yeah, your blog's inspiring me to make more filipino food. and i think imma join that club :)

  46. hi divine! love your blog. i am a newbie food blogger myself. how do i join your kulinarya cooking club?

  47. @ Hi Gluten Free Chocolate - so sorry for the late reply. Life has been busy and never got the chance to check on the comments. you can contact Trissa of to join the club... My apologies.


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