How to Make Filipino Beef Empanadas
Empanadas that came to the Philippines via Spain have become a national favorite in the country and remain a big favorite for snacking or as party appetizers. This is the classic way of making delicious Filipino beef empanadas with a buttery flaky crust and tasty beef filling with potatoes, carrots, and raisins for that perfect sweet and savory flavor combination. May be baked or fried.
Ingredients
Empanada Beef (Meat) Filling
- 2 tbsp oil optional if the meat you're using has a good amount of fat content
- 3 cloves garlic chopped
- 1 medium onion chopped
- 2 plum tomatoes diced
- 1/2 lb ground beef
- 1/2 lb ground pork
- 4 tbsp soy sauce
- Ground black pepper to taste (optional)
- 2 red potatoes diced
- 1/2 a piece of a large red bell pepper diced (optional)
- 1 small carrot diced
- 1/2 cup raisins
- 1/2 cup peas
Empanada Dough
- 3 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- ¾ cup water, divided
Instructions
Empanada Beef (Meat Filling)
- Heat the oil in a large frying pan or skillet. Sauté the garlic and onion for about a minute. Add the potatoes or red bell pepper and carrots and then simmer covered for about 5-8 minutes or until the veggies have softened.
- Add the diced tomatoes and cook until the onions and tomatoes have softened about 5 minutes.
- Stir in the ground beef and pork. Crumble with a fork to prevent clumping. Season with soy sauce and black pepper and cook until the meat has turned brown.
- Add the potatoes or red bell pepper and carrots and then simmer covered for about 5-8 minutes or until the veggies have softened.
- Uncover then stir in the raisins, raise the heat and cook for a further 3-5 minutes or until most of the liquid has evaporated.
- Add the peas and cook for another couple of minutes. Set aside to cool down.
Empanada Dough
- In a bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, salt, and butter until it looks crumbly. Pour about 1/2 cup of the ice water into the dough while the mixer is running.
- Pour in the remaining ice water and continue to mix until the dough looks clumpy but soft (it should not be sticky).
- Divide the dough into two and form into small disk then wrap in plastic and refrigerate for about an hour.
- Roll to about 1/8 inch in thickness.
- Use a round cookie or scone cutter to make the circles. You may make small rounds up to 28 pieces or large ones up to 12 pieces.
- Don't wish to make the crust? Simply buy and use store-bought puff-pastry then follow instructions on making the rounds.
Preparing the Empanada for Baking or Frying
- To fill the cut-up dough, place a small amount of filling (about a rounded tablespoon if making small empanadas) in the middle. Do not overfill.
- Fold the empanada so that you form a half-moon shape. Either crimp the edges to seal with your fingers or simply use a fork to seal it.
- Brush the empanada with a little egg wash (use one beaten egg) for color.
- Fry the empanadas in a deep fryer until golden brown all over.
- For a healthier alternative, bake the empanadas in a preheated 400-degree Fahrenheit oven for 20-25 minutes or just until nicely browned all over.
- Serve warm or at room temperature.
Nutrition
Serving: 28gCalories: 189kcalCarbohydrates: 17gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 29mgSodium: 295mgPotassium: 193mgFiber: 1gSugar: 2gVitamin A: 692IUVitamin C: 6mgCalcium: 13mgIron: 1mg
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