La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Variante Original suggerita, da adattare partendo dalla ricetta base.
Time
35m
Servings
1 servings
Level
Media
430 kcal
Calorie
36 g
Proteine
22 g
Carboidrati
20 g
Grassi
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Sign up free I already have an accountIn una ciotola, unisci la farina di cocco, le proteine in polvere al cioccolato, il sale e la stevia, mescolando bene.
In un'altra ciotola, sbatti l'uovo con l'acqua fredda fino a ottenere un composto omogeneo.
Aggiungi il liquido al composto secco e impasta fino a ottenere un impasto liscio ed elastico.
Su un piano di lavoro, stendi l'impasto con un mattarello fino a ottenere uno strato sottile di circa 3mm.
Scalda l'olio di cocco in una padella e cuoci il pollo macinato con gli spinaci fino a cottura avvenuta.
Spennella l'impasto con un po' d'olio di cocco, taglialo in dischi e riempi ogni disco con il ripieno di pollo e spinaci.
Ripiega ogni disco a mezzaluna, sigilla i bordi premendo con una forchetta.
Cuoci in forno a 190°C per 15 minuti o fino a doratura.
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Food culture
Light High-Protein Filipino Empanada is a much-loved dish of Filippina cuisine, with roots in the tradition of Media. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Fit Filipino empanadas are rich in protein, thanks to the use of ground chicken and protein powder, and contain complex carbohydrates from coconut flour.
Yes, you can use turkey, lean beef, or even tofu for a vegetarian version.
Each empanada has about 430 calories, with a high protein content.
You can keep them in the fridge for 2-3 days or freeze them for future use.
Yes, you can prepare the dough and filling in advance and assemble them before baking.
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