Empanada Dough Pinoy Recipe
Ah, empanadas! These little dough pockets are beloved in many cultures, but the Filipino version truly stands out with its unique fillings and flaky crust. Whether you’re serving them as appetizers or snacks, they’re always a hit.
Equipment
- large frying pan
- Mixing bowl
- stand mixer (or mixing tool)
- rolling pin
- cookie cutter
- baking sheet (if baking)
- deep fryer (if frying)
Ingredients
- Here’s what you’ll need to gather before you embark on your empanada adventure:
For the Filling:
- - Ground beef: 1/2 lb
- - Ground pork: 1/2 lb
- - Oil: 2 tbsp optional, if the meat has good fat content
- - Chopped garlic: 3 cloves
- - Chopped onion: 1 medium
- - Diced tomatoes: 2 plum tomatoes
- - Diced potatoes: 2 red potatoes
- - Diced red bell pepper: 1/2 of a large one optional
- - Diced carrot: 1 small
- - Raisins: 1/2 cup
- - Peas: 1/2 cup
- - Soy sauce: 4 tbsp
- - Ground black pepper: to taste optional
- - Chili powder: 1 tsp for added flavor
For the Dough:
- - All-purpose flour: 3 cups
- - Granulated sugar: 3 tbsp
- - Salt: 1 tsp
- - Unsalted butter: 1 cup 2 sticks, chilled and cubed
- - Ice water: 3/4 cup divided
Instructions
Step 1: Prepare the Filling
- Heat the Oil
- In a large frying pan or skillet, add the oil over medium heat. If your meat has sufficient fat, you can skip this step.
- Sauté Aromatics
- Toss in the chopped garlic and onion. Sauté for about a minute until they start becoming fragrant.
- Add Vegetables
- Now, add the diced potatoes, diced carrots, and red bell pepper to the pan. Cover and let them simmer for 5-8 minutes until all the veggies are tender.
- Incorporate Tomatoes
- Add the diced plum tomatoes. Cook for about 5 more minutes until the onions look soft and translucent.
- Brown the Meat
- Stir in the ground beef and pork, breaking it apart with a fork. Once the meat starts to brown, season with soy sauce and black pepper. Cook until the meat is fully browned.
- Final Touches
- Uncover the pan and add the raisins. Increase the heat slightly and cook for an additional 3-5 minutes until most of the liquid has evaporated. Stir in the peas, letting them cook for a couple more minutes. Remove from heat and set the filling aside to cool.
Step 2: Make the Dough
- Mix the Dry Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, sugar, and salt.
- Add the Butter
- Add the chilled, cubed butter. Mix until the mixture resembles coarse crumbs.
- Incorporate Water
- While the mixer is running, slowly pour 1/2 cup of the ice water into the mixing bowl. Continue to mix, adding the remaining water gradually until the dough starts to clump together but isn’t sticky.
- Chill the Dough
- Divide the dough into two equal portions and shape each into a small disk. Wrap them in plastic wrap and refrigerate for at least one hour.
Step 3: Roll and Cut the Dough
- Roll It Out
- Once the dough is chilled, take one disk and roll it out to about 1/8 inch thick on a floured surface.
- Cut the Circles
- Using a round cookie cutter, cut out circles from the dough. You can make small ones yielding up to 28 pieces or larger rounds, making about 12. Repeat this process with the second disk.
Step 4: Filling the Empanadas
- Fill the Dough
- Take a dough circle, place about a tablespoon of the meat filling in the center. Be careful not to overfill, as you’ll need to seal them properly.
- Form the Shape
- Fold the dough over the filling to create a half-moon shape. You can crimp the edges using your fingers, or use a fork to seal them.
- Prepare for Cooking
- Brush each empanada with a beaten egg wash for a lovely golden color before cooking.
Step 5: Cooking Options
- Deep Frying
- Fry the empanadas in a deep fryer at 350°F until they turn a nice golden brown, which usually takes about 4-5 minutes.
- Baking
- For a healthier option, preheat your oven to 400°F. Place the empanadas on a lined baking sheet and bake for 20-25 minutes or until they are golden brown.
Notes
- Chill Your Dough: Make sure your butter is very cold before incorporating it into the dough. This helps create that lovely flaky texture.
- Have Fun with Fillings: Don’t hesitate to experiment with different fillings based on your preferences, such as chicken or even vegetables.
- Don’t Skip the Resting Time: Allowing the dough to rest helps it relax, making it easier to roll out.
- Taste Before Sealing: Always taste your filling before sealing the empanadas; adjust seasoning as necessary.
- Use Parchment Paper: If you’re baking, using parchment paper on your baking sheet can prevent sticking and make cleanup easier.
Nutrition
Serving: 28gCalories: 250kcal
Tried this recipe?Let us know how it was!