Filipino Empanada Stuffed Pastry (Print Version)
Savory golden pastry stuffed with flavorful meat and vegetables
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon sugar
04 - 1/2 cup cold unsalted butter, cubed
05 - 1/2 cup cold water
06 - 1 large egg
→ Filling
07 - 2 tablespoons vegetable oil
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 2/3 pound ground pork or beef
11 - 1 small potato, peeled and diced
12 - 1 small carrot, peeled and diced
13 - 1/2 cup green peas
14 - 1/2 cup raisins
15 - 2 tablespoons soy sauce
16 - 1 tablespoon oyster sauce
17 - 1/2 teaspoon ground black pepper
18 - 1/2 teaspoon salt
19 - 1/2 teaspoon paprika
20 - 2 hard-boiled eggs, chopped
→ Assembly
21 - 1 egg, beaten for egg wash
22 - Vegetable oil for frying or baking
# Directions:
01 - Combine flour, salt, and sugar in a large mixing bowl. Cut cold butter into the mixture using a pastry cutter or fork until coarse crumbs form. Whisk egg with cold water and add to flour mixture. Mix until dough comes together, knead briefly, form into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Heat vegetable oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add ground meat and cook until browned, breaking up clumps. Add diced potato, carrot, green peas, and raisins. Cook for 5 minutes. Stir in soy sauce, oyster sauce, black pepper, salt, and paprika. Cook until vegetables are tender. Remove from heat and fold in chopped hard-boiled eggs. Allow filling to cool completely.
03 - Preheat oven to 375°F for baking or heat oil to 350°F for frying. Roll chilled dough to 1/8-inch thickness on a floured surface. Cut into 5-inch rounds. Place approximately 2 tablespoons of cooled filling on one half of each round. Fold dough over to create a half-moon shape. Press edges firmly with a fork to seal. Brush tops with beaten egg if baking.
04 - For baking: Arrange empanadas on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown. For frying: Fry in batches, cooking 2-3 minutes per side until golden and crispy. Drain on paper towels if frying. Serve warm or at room temperature with spicy vinegar or banana ketchup.
# Expert Tips:
01 -
- The dough comes together faster than you would expect and bakes into something incredibly tender
- That filling hits every single flavor note salty sweet savory all at once
- They freeze beautifully so you can always have homemade snacks ready
02 -
- Cold ingredients are absolutely critical for flaky pastry dough work quickly and keep everything chilled
- Let your filling cool completely before stuffing or the steam will make your crust soggy and greasy
03 -
- If your dough keeps shrinking when you roll it let it rest for a few minutes the gluten needs time to relax
- Use a fork to crimp the edges not only looks beautiful but ensures a tight seal so filling does not escape