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Empanada Filipino

Empanada Filipino

Joe Williams
Empanadas are one of those timeless dishes that bring a certain magic to any gathering. They’re versatile, easy to make, and all-around crowd-pleasers. Imagine crispy, golden-brown pastries filled with savory meat and veggies.
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Prep Time 1 hour
Cook Time 30 minutes
Course Appetizer
Cuisine Filipino
Servings 12
Calories 210 kcal

Equipment

  • Mixing bowls
  •  rolling pin
  • Baking sheet
  • Parchment paper 
  • Skillet
  • pastry cutter

Ingredients
  

  • Here’s what you'll need to whip up a batch of these delicious Filipino empanadas:

For the Crust:

  • - 8 ounces 2 sticks unsalted butter, cold and cubed
  • - 2 ½ cups all-purpose flour
  • - 3 tablespoons sugar
  • - 1 teaspoon salt
  • - ⅓ cup ice-cold water
  • - New Ingredient: 1 teaspoon baking powder for a lighter crust

For the Meat Filling:

  • - 1 tablespoon vegetable oil
  • - ½ small onion diced
  • - 1 clove garlic minced
  • - ½ pound ground beef or your preferred meat
  • - ¾ cup tomato sauce
  • - 1 small potato peeled and cubed
  • - 1 large carrot peeled and diced
  • - ½ cup frozen sweet peas thawed
  • - 2 tablespoons raisins
  • - Salt and pepper to taste
  • - New Ingredient: 1 teaspoon soy sauce for an extra depth of flavor

For the Egg Wash:

  • - 1 egg
  • - 1 tablespoon milk
  • - ⅛ teaspoon salt

Instructions
 

Step 1: Prepare the Dough

  • Start by cutting the cold butter into cubes. This is crucial as we want our dough to have that flaky texture. Pop those cubes into the freezer for about an hour to chill while you prep the other ingredients. In a mixing bowl, combine the flour, sugar, salt, and baking powder. Once mixed, chill the flour mixture in the refrigerator for about 30 minutes. This will prevent the dough from melting when you add the butter.

Step 2: Combine Butter and Flour

  • After your butter has cooled, add it to the chilled flour mixture. Now here comes the fun part—cutting the butter into the flour! You can use a pastry blender, but I find using my hands works just as well. Pinch the butter into the flour until the mixture resembles coarse crumbs with small bits of butter still visible. This step is essential for a flaky crust.

Step 3: Add Water

  • Next, gradually drizzle in the ice-cold water. Use your hands to mix gently until the dough starts coming together. If it feels too crumbly, add a bit more water, about a tablespoon at a time. Remember, you want to avoid adding too much liquid. Once it forms a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 2 hours.

Step 4: Make the Filling

  • While the dough is chilling, heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and minced garlic, sautéing until they soften and become fragrant. Then, add your ground beef, breaking it up as it cooks for about 6 to 8 minutes, until it's no longer pink.

Step 5: Add Vegetables and Sauce

  • Stir in the tomato sauce, cubed potatoes, and diced carrots. Reduce the heat and let this simmer, covering the skillet. Cook until the meat is fully cooked and the vegetables are tender. The mixture should be thick but moist. Finally, add the thawed peas, raisins, soy sauce, and season with salt and pepper to taste. Allow this to cool completely before assembling the empanadas.

Step 6: Roll Out the Dough

  • Once your filling is ready and the dough has been chilled, divide it into 12 equal balls. Between two sheets of parchment paper, use a rolling pin to flatten each ball into about 5 inches in diameter and ¼ inch thick. Use a round cutter or the rim of a bowl to cut out circles from the dough.

Step 7: Assemble the Empanadas

  • Lay a dough circle on a flat surface. Spoon about a tablespoon of your meat filling into the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly with your fingers to seal. For extra protection against leaking, use the tines of a fork to further seal the edges. Repeat until all the dough is filled.

Step 8: Bake to Perfection

  • In a small bowl, whisk together the egg, milk, and salt. Preheat your oven to 375°F (190°C). Lay your assembled empanadas on a greased baking sheet in a single layer and brush the tops with the egg wash. Bake for about 25 to 30 minutes or until they're beautifully golden brown. Let them cool for a minute or two before transferring them off the sheet.

Notes

- Chill your ingredients: Keep your butter and flour cold for a flakier crust.
- Don’t overwork the dough: Mix until just combined for the best texture.
- Adjust the filling: Feel free to get creative by including your favorite veggies or proteins!
- Egg wash for shine: Brushing with egg wash gives the pastry a stunning finish.
- Serve warm: These empanadas are best enjoyed fresh out of the oven!

Nutrition

Serving: 12gCalories: 210kcal
Keyword Empanada Filipino
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