Filipino Empanada Stuffed Pastry (Printer-friendly)
Savory golden pastry filled with meat, vegetables, and traditional Filipino spices.
# What You'll Need:
→ For the 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
→ For the Filling
07 - 2 tablespoons vegetable oil
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 10.5 ounces 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
→ For Assembly
21 - 1 egg, beaten for egg wash
22 - Vegetable oil for frying or baking
# How To Make It:
01 - In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add egg and cold water, mixing until dough forms. Knead briefly, shape 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. Stir in potato, carrot, green peas, and raisins. Cook for 5 minutes. Add soy sauce, oyster sauce, black pepper, salt, and paprika. Mix well and cook until vegetables are tender, about 8 minutes. Remove from heat and fold in chopped hard-boiled eggs. Let cool completely.
03 - Preheat oven to 375°F if baking, or heat oil to 350°F for frying. Roll out chilled dough to 1/8-inch thickness. Cut into 5-inch rounds. Place approximately 2 tablespoons of filling onto each round. Fold dough over to form a half-moon shape. Seal edges firmly by pressing with a fork. Brush tops with beaten egg if baking.
04 - For baking: Arrange empanadas on a parchment-lined baking sheet. Bake for 20 to 25 minutes until golden brown. For frying: Fry in batches at 350°F for 2 to 3 minutes per side until golden and crisp. Drain on paper towels. Serve warm or at room temperature.
# Expert Hints:
01 -
- The contrast between the flaky, buttery crust and the savory, slightly sweet filling creates those perfect bite sized moments that make people pause mid conversation
- They re incredibly freezer friendly so you can make a batch during Sunday meal prep and have impressive appetizers ready for unexpected guests
02 -
- Cold dough is non negotiable here if the butter softens before baking, you lose those flaky layers that make empanadas special
- Overfilling seems generous but guarantees tears and leaks during baking, leaving you with a messy oven and empty pastries
03 -
- Freeze your butter for 15 minutes before starting to ensure it stays cold throughout the dough making process
- Use a rimmed baking sheet to catch any butter that leaks during baking and keep your oven clean