Filipino Empanada Stuffed Pastry (Printable Version)
Savory golden pastries filled with spiced meat, vegetables, and raisins.
# What You Need:
→ For the 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
→ For the 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
→ For Assembly
21 - 1 egg, beaten (for egg wash)
22 - Vegetable oil, for frying or baking
# How to Make It:
01 - In a large bowl, mix flour, salt, and sugar. Add cold butter and cut in with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the egg and cold water. Mix until a dough forms. Knead briefly, shape into a disc, wrap in plastic, and chill for 30 minutes.
02 - Heat oil in a 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 for 5 minutes. Add soy sauce, oyster sauce, pepper, salt, and paprika. Mix well and cook until vegetables are tender. Remove from heat. Stir in chopped hard-boiled eggs. Let cool.
03 - Preheat oven to 375°F if baking, or heat oil to 350°F if frying. Roll out chilled dough to 1/8-inch thickness. Cut into 5-inch rounds. Place about 2 tablespoons of filling onto each round. Fold over to form a half-moon shape. Seal edges by pressing with a fork. Brush tops with beaten egg if baking.
04 - To bake: Arrange on a parchment-lined baking sheet. Bake 20–25 minutes, or until golden brown. To fry: Fry in batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels. Serve warm or at room temperature.
# Expert Tips:
01 -
- The flaky, buttery crust literally melts in your mouth
- That perfect balance of sweet raisins and savory meat hits every craving
02 -
- Cold butter is non negotiable for flaky pastry
- Filling must be completely cool or the dough will turn soggy
03 -
- Chill the dough again if it gets too soft while working
- Crimp edges twice to prevent filling from leaking