Empanadas, although Spanish or Mexican in origin, has been embraced by Filipinos as their own.
Filipino empanadas come in different sizes, colors, and fillings. This recipe is as basic as it gets. You’d find this kind of filling in most empanada vendors you see.
Try this recipe today!
Pinoy Empanada Recipe
For the Crust:
- 2 ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp sugar
- ¼ tsp salt
- ¾ cup cold butter
- ¼ cup cold water
For the Filling:
- ½ kg ground pork
- 2 pcs medium-sized onion chopped
- 3 cloves garlic minced
- 2 pcs medium-sized tomatoes chopped
- 1 pcs medium-sized potato cubed
- 1 pcs medium-sized carrot cubed
- 1 cup water
- ¼ cup green peas
- 1 Pinch of salt
- ½ tsp ground black pepper
- 1 ½ tbsp brown sugar
- ¼ cup oyster sauce
- 1/3 cup raisins
- 1 pc medium-sized red bell pepper cut into squares
- Heat oil in a pan and sauté onion and garlic until limp and aromatic.
- Add tomatoes, stir for a while then cover for 1-2 minutes to soften the tomatoes.
- Add ground pork, stir for 5 minutes or until the meat turns white in color.
- Add potatoes and carrots, stir for 1 minute. Then add water, cover and simmer for 2-3 minutes or until the potatoes and carrots are tender.
- Add green peas, salt, pepper, brown sugar and oyster sauce. Stir. Cover again until the water is almost gone over low medium heat.
- Add raisin and red bell pepper. Stir. Turn off the heat.
- Transfer it into a bowl and let it cool. Set aside.
For the Crust and Assembly:
- In a bowl combine flour, baking powder, sugar and salt. Mix.
- Add butter. Cut in butter into the flour using fork until coarse crumbs are formed.
- Sprinkle cold water just enough to hold the crumbs together to form a dough. Cover and chill in the ref for 30 minutes.
- Cut the dough into two. Put dough in a floured board. Roll out dough about 1/8 inches thick.
- Cut dough into circles using a medium size bowl. The bowl I am using is about 4 inches in diameter. Use a knife to cut dough around the bowl if your bowl don’t have sharp edges.
- Fill dough with 1 tbsp of empanada filling. Fold the dough to make half circle.
- Press the edges together to seal. Press fork in the edges to completely seal the empanada.
- Heat oil in a pan and fry empanada in batches until golden brown. Drain in paper towel to remove excess oil.