Filipino empanadas, full of flavour with flaky light pastry using a secret ingredient. These Filipino empanadas are the perfect snack food.
Filipino empanadas, another snack food I fell in love with when visiting The Philippines last year. I shared a recipe for Filipino lumpia a little while back, another favourite from our food tour of Manila's Chinatown. On this tour is where we also tasted delicious Filipino empanadas.
As with the lumpia, I researched to find an empanada recipe that was close to what was tried. And like the lumpia recipe, I ended up taking bits from one recipe and bits from another. Trial and error until I finally came up with something close to what we tried.
These empanadas have a slight sweetness as Filipinos do love that a little added sweetness in their food, including savoury. The filling of these Filipino empanadas is fantastic, but I am extremely impressed with the pastry.
Most of the recipes I can across used butter or oil in their pastry. Due to the fine little fried air bubbles that were on the surface of the empanada I tried in Manila, I had a very strong feeling they used lard. After playing around with pastry recipes, I am pretty sure I was right.
I say “secret ingredient” in the title above, but “forgotten” would be more accurate. It’s no secret lard is magical in pastry recipes. It makes for a flaky and light pastry. Due to not being a healthy fat, it has lost favour with home cooks. I know I rarely use it.
Don’t be put off by the smell of lard, it’s not that appealing (to me anyway). But it is worth using for the final result. It also loses all trace of smell and taste on cooking.
That’s the beauty of using lard. Unless you have made pastry with it, you are none the wiser as to why the pastry is so good.
I highly recommend you don't make this recipe with butter. Because if you are going to the trouble of making these Filipino empanadas, use lard for a fantastic result. Plus I want to challenge you a little.
As mentioned in the notes in the recipe, the cooked empanadas can be frozen. Makes sure they have completely cooled before freezing. I simply put some in a ziplock bag and froze them. To reheat them, it was a case of straight from the freezer to a lined tray and the oven (medium heat). Until heated all the way through and crisp.
You can also check out my folding technique on Instagram, for a bit of guidance.
Don't forget to have a look at my Filipino lumpia recipe, and also our exploration of the tasty treats we experienced in Binondo, Manila's Chinatown.
If you make and enjoy this recipe, or any of our others, tag us in the photo on social media. Would love to see what you have made!
Sara xxx
Printable Recipe
Filipino Empanadas
Ingredients
Filling
- 20 ml (1 tablespoon) oil
- 1 white onion finely chopped
- 2 cloves garlic minced
- 500 grams pork mince lean
- 1 carrot finely diced
- 1 small potato finely diced
- 45 grams (¼ cup) sultanas
- 75 grams (½ cup) frozen baby peas
- 40 mls (2 tablespoons) soy sauce
- 40 mls (2 tablespoons) oyster sauce
- 2 teaspoons sugar
- ½ teaspoon white pepper
- 65 mls (¼ cup) water
Pastry
- 450 grams (3 cups) flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 50 grams (¼ cup) lard cold and chopped into small pieces
- 125 mls (½ cup) cold water
- 1 egg
- 1 teaspoon white vinegar
- vegetable oil for frying
Instructions
Filling
- In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft.
- Add pork mince and cook for a few minutes until it starts to brown.
- Stir in carrot and potato and continue cooking for a few more minutes.
- Add peas, sultanas, soy sauce, oyster sauce, sugar, white pepper and water. Stir well.
- Continue to cook the mixture over a low heat, stirring so the mixture does not burn, until liquid has evaporated.
- Cover and place empanada filling to the side to cool while making the pastry. If it is a hot day, I suggest you put the filling in the fridge once it has cooled slightly.
Pastry
- Place flour, sugar, baking powder and salt in a large bowl, whisk together.
- Add lard to the flour mixture. With the tips of your fingers rub (see notes) the lard into the flour mixture.
- Whisk water, egg and vinegar together and add to flour mixture.
- Mix until combined and then turn out on to a lightly floured bench.
- Knead until mixture forms a smooth dough. Adding a little more flour if too sticky to handle.
- Shape into a flatish ball and wrap in plastic. Place in the fridge for 20 minutes to rest.
Assembly and Cooking
- Divide dough into 18 round balls, and cover with some plastic wrap to avoid them drying out while assembling.
- On a floured bench, roll out a dough ball with a rolling pin, until around ½ centimetre thick.
- Place 2 tablespoons of empanada filling in the centre of the rolled out dough.
- Fold the dough in half over the filling, then seal the empanada but pleating* the edges and crimping as you go.
- You can see how I do it on Instagram here.
- Continue with the remainder of the dough and filling. Keeping the empanadas covered as you go so they don’t dry out.
- Place enough vegetable oil in a wok, which would be high enough to cover the empanadas. Heat oil until it reaches 180°C (350°F). Cook a few empanada at a time (don’t crowd the wok) until they are golden brown.
- Once golden remove from the wok and drain on kitchen paper towel.Serve immediately.
Notes
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
MICHAEL BOX
I am married to a FILIPINA for some 33 years and I have been to the Philippines many times until Covid struck.
My wife's family come from OROUIETA CITY northern Mindanao and every time I visit, I seek out the best local EMPANADA maker and get her to make me around 30 to 40 Giant size** Empanada of the following types
1./ vegetarian with low salt & No sugar (as I am a Diabetic)
2./ Beef & vegetable mix* low salt & No sugar
3./ Tuna (canned) & vegetable mix* low salt & No sugar
4./ I do not make Pork or chicken as I do not eat either
* VEGETABLE MIX
carrots shredded or very finely cut
potato diced very small
Spanish onion shredded or very finely cut
add a little very finely cut ginger
add garlic powder or very finely cut garlic
Pepper a dash
Peas
Sultanas my 1 concession to sweetness
Red capsicum finely sliced
Tomato very ripe finely cut
The Pastry is prepared using Lard and the end result cooked by frying in oil.
They can be steamed or baked but the pastry is not as good taste
GIANT what do I mean?
Filipino size is way too small, so I get her to make them about 3/4 size of an Australian pasty & stuffed full of the mix.
The first time I purchased all the requirements and did a quick guide of how I wanted them to turnout.
They of course, cost me a lot more.
Then I share them with the gathered family for lunch with the Filipino standby RICE & the Australian standby Tomato sauce or Ketchup if you are American
Your recipe is also an excellent recipe
BON APPETIT
Sara McCleary
Hi Michael
Thanks for taking the time to share your history with empanadas. I'm thrilled to hear with your experience that my recipe is a good one 🙂
Cheers, Sara
Shirley Vicoy
I tried your recipe , and taste perfect.
My family likes it.
Sara McCleary
Hi Shirley
I am really happy to hear that the recipe was a hit for you and the family.
Cheers, Sara
Shirley Vicoy
I will try to make this recipe and I will comment later thank you for sharing.
Juvy
Can i bake this?
Sara McCleary
Hi Juvy, I don't recommend baking them.
Herma
Hi Can I put rhe dough in rhe fridge for future use ? and for how long
Sara McCleary
Hi Herma
You could keep the dough in the fridge for 24 hours, but I wouldn't keep it any longer than that. Freezing it for later use would be a better option.