Empanadas
Empanadas are a beloved Filipino snack that combines a flaky pastry with a savory meat filling, perfect for any occasion. This recipe stays true to...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram pork mince
- 1 large potato diced into small cubes
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 cup green peas
- 1/4 cup raisins
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 hard boiled eggs sliced
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- salt and pepper to taste
- 4 cups plain flour
- 1/2 cup cold water
- 1 egg beaten
- 1 teaspoon salt
- 1/2 cup vegetable shortening or lard for shallow frying
Instructions
- 1
Filling
- 2
Heat oil in a large pan over medium heat. Add onion and garlic, and cook until softened.
- 3
Add ground pork and cook until browned, breaking up lumps with a wooden spoon.
- 4
Stir in potato, green peas, raisins, soy sauce, fish sauce, sugar, salt, and pepper. Cook until potatoes are tender, about 10 minutes.
- 5
Remove from heat and stir in hard-boiled eggs and grated cheese, if using. Let the filling cool completely.
- 6
Pastry
- 7
In a large bowl, combine flour and salt. Cut in vegetable shortening or lard until mixture resembles coarse crumbs.
- 8
Gradually add water, mixing with a fork until dough comes together. Knead lightly until smooth. Cover with a damp cloth and let rest for 30 minutes.
- 9
Divide dough into 12 equal portions. Roll each portion into a ball and flatten into a disc on a floured surface.
- 10
Place a spoonful of filling in the center of each dough disc. Fold dough over filling to form a half-moon shape. Seal edges by crimping with a fork.
- 11
Brush empanadas with beaten egg wash.
- 12
Heat oil in a deep frying pan over medium heat. Fry empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 13
Serve warm with a dipping sauce of your choice. Enjoy your Filipino empanadas!