Filipino Empanada Stuffed Pastry

Rainy afternoons in Manila always meant the aroma of frying empanadas drifting through the neighborhood. My grandmother would wrap the warm pastries in banana leaves, and wed eat them while watching the rain pour down outside.

Last Christmas, I made three dozen for our family gathering and my uncle claimed hed eaten twelve before anyone else noticed. Now I always double the recipe just to be safe.

Ingredients

• 3 cups all-purpose flour: The foundation of that signature flaky crust we all love
• 1/2 teaspoon salt: Just enough to enhance flavor without overpowering
• 1 tablespoon sugar: Helps the dough brown beautifully
• 1/2 cup cold unsalted butter, cubed: Keep it cold or lose those precious flaky layers
• 1/2 cup cold water: Ice cold makes the dough easier to handle
• 1 large egg: Adds richness and helps bind everything together
• 2 tablespoons vegetable oil: For sautéing the filling to perfection
• 1 small onion, finely chopped: The aromatic base that starts everything right
• 2 cloves garlic, minced: Because Filipino food needs garlic, always
• 300 g ground pork or beef: Pork gives more flavor but beef works beautifully too
• 1 small potato, peeled and diced: Adds sweetness and texture to every bite
• 1 small carrot, peeled and diced: For that pop of color and subtle sweetness
• 1/2 cup green peas: Little bursts of freshness throughout
• 1/2 cup raisins: The secret ingredient that makes these uniquely Filipino
• 2 tablespoons soy sauce: Our signature umami booster
• 1 tablespoon oyster sauce: Deep, savory richness you cannot substitute
• 1/2 teaspoon ground black pepper: Gentle warmth that lingers
• 1/2 teaspoon salt: Adjust to your taste preference
• 1/2 teaspoon paprika: Beautiful color and mild smokiness
• 2 hard-boiled eggs, chopped: Creamy pockets that surprise and delight
• 1 egg, beaten: For that gorgeous golden finish
• Vegetable oil: For frying or lining your baking sheet

Instructions

Make the pastry dough:

Mix flour, salt and sugar in a large bowl then cut in cold butter until you see coarse crumbs throughout. Add the egg and cold water, mixing just until a dough comes together, then shape into a disc, wrap tightly and chill for 30 minutes.

Cook the savory filling:

Heat oil in a skillet over medium heat and sauté onion and garlic until fragrant, about 2 minutes. Brown the ground meat thoroughly, then add potato, carrot, peas and raisins, cooking 5 more minutes until softened.

Season it perfectly:

Stir in soy sauce, oyster sauce, pepper, salt and paprika until everything is coated and fragrant. Remove from heat and fold in chopped hard-boiled eggs, then let the filling cool completely.

Shape the empanadas:

Roll chilled dough to 1/8 inch thickness and cut into 5 inch rounds. Spoon 2 tablespoons of filling onto each round, fold into a half moon shape and seal edges tightly with a fork.

Cook until golden:

Brush with beaten egg and bake at 375°F for 20 to 25 minutes until deep golden brown, or fry in 350°F oil for 2 to 3 minutes per side until crisp and beautiful.

Pin It

My daughter now requests these for her birthday instead of cake. Something about that first crispy bite into the warm, savory center feels like home.

Frying vs Baking

Baking gives you a lighter, flakier pastry while frying creates that irresistible crunch and deeper golden color. I bake them for weekday dinners and break out the fryer for special occasions when we want that extra indulgence.

Make Ahead Magic

The filling actually tastes better the next day after the flavors meld together. You can prepare everything up to 2 days ahead, then just assemble and bake fresh when guests arrive.

Perfect Dipping Sauces

Spicy vinegar cuts through the richness perfectly, while banana ketchup adds that sweet tangy element Filipinos adore. Mix them together for the ultimate dipping experience.

• Try adding a dash of hot sauce to your vinegar
• Leftovers reheat beautifully in a toaster oven
• Freeze uncooked empanadas for up to 3 months

Pin It

These empanadas have a way of bringing people together, one golden crescent at a time.

Recipe FAQs

→ What makes Filipino empanadas different from other varieties?

Filipino empanadas typically feature ground meat with potatoes, carrots, green peas, and raisins. The sweet-savory combination and the addition of chopped hard-boiled eggs distinguish them from Latin American versions, which often use olives, boiled eggs whole, and different spice profiles.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared up to 2 days in advance. Wrap it tightly in plastic and refrigerate. Let it soften slightly at room temperature for about 15-20 minutes before rolling out for easier handling.

→ Which cooking method yields better results?

Baking produces a lighter, pastry-like texture with less oil, while frying creates an exceptionally crispy exterior with a rich, indulgent finish. Both methods are authentic—choose based on your preference. Baking at 375°F for 20-25 minutes or frying at 350°F for 2-3 minutes per side both yield delicious results.

→ How do I prevent the filling from making the dough soggy?

Always let the filling cool completely before assembling. Excess moisture will soften the dough. Additionally, avoid overfilling—about 2 tablespoons per round ensures proper sealing and prevents leakage during cooking.

→ Can I freeze uncooked empanadas?

Absolutely. Assemble the empanadas and place them on a baking sheet in the freezer until firm. Transfer to a freezer bag for up to 3 months. Bake or fry from frozen, adding a few extra minutes to the cooking time. No thawing necessary.

→ What dipping sauces complement these best?

Spiced cane vinegar (sinamak) with chilies and garlic is the traditional Filipino accompaniment. Banana ketchup offers a sweet-tangy contrast that pairs beautifully. For those who enjoy heat, a simple chili garlic sauce also works wonderfully.