Filipino Empanada Stuffed Pastry (Printable)
Golden crispy pastries filled with spiced meat, vegetables, and raisins in flaky homemade dough.
# What You 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 lb 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 (optional)
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
# How To Make:
01 - Combine flour, salt, and sugar in a large bowl. 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 disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Heat vegetable oil in skillet over medium heat. Sauté onion and garlic until fragrant. Add ground meat and cook until browned. Stir in potato, carrot, green peas, and raisins if using. Cook 5 minutes. Add soy sauce, oyster sauce, pepper, salt, and paprika. Mix well and cook until vegetables are tender. Remove from heat and fold in chopped hard-boiled eggs. Let 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 floured surface. Cut into 5-inch rounds using cutter or bowl.
04 - Place approximately 2 tablespoons filling onto center of each dough round. Fold dough over to form half-moon shape. Press edges firmly with fork to seal. Brush tops with beaten egg if baking.
05 - For baking: arrange on parchment-lined baking sheet and bake 20-25 minutes until golden brown. For frying: fry in batches at 350°F for 2-3 minutes per side until golden and crisp. Drain on paper towels if fried. Serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of sweet raisins and savory meat creates that incredible Filipino flavor profile you cant find anywhere else
- They freeze beautifully so you can always have homemade comfort food ready for unexpected guests or lazy weekends
02 -
- Hot filling will melt your butter and ruin the crust so never rush the cooling step
- The dough needs that thirty minute rest or it will shrink back while you try to roll it
03 -
- Freeze uncooked empanadas on a baking sheet before transferring to bags they keep for months
- Make a double batch of filling and use the extra for breakfast hash the next morning