Beef Empanada

You will love this Filipino Empanada recipe because it is packed with delicious filling and baked in a sweet dough with a nice flaky texture.

There are different versions of Filipino empanada, depending on which region it is coming from. You can use pork, chicken, or ground beef for the meat. Onions, raisins, potatoes, and carrots are the most popular ingredients for an empanada.

For this Filipino Empanada recipe, I used ground beef for the filling. Carrots, tomatoes, and oyster sauce were added for an extra boost of flavor. And for this recipe, you don’t need to have an oven; you need to fry it until golden brown.
Filipino Empanada Dough

In the Philippines, Empanada is typically made with slightly sweet bread dough.

It is a unique dough preparation with cooled water, sugar, flour, and butter. To make my water really cold, I always add some ice cubes. This creates a silky-smooth dough that is so easy to work with.

The resulting crust is sturdy yet tender and flaky. It holds the filling nicely and breaks with a satisfying crunch from the egg wash.

How to seal empanadas
One of the most essential things when making empanadas is making sure they are sealed tightly. If you don’t have a good seal, your empanada will burst during cooking.

I found that moistening the dough with some water and then folding the edges overworked very well to get a good seal.

Freezing empanada
One of the beautiful things about empanadas is that they freeze so well. First, freeze the egg-washed empanadas in a single layer on a baking sheet until they are solid. Then transfer them to an air-tight container to store in the freezer for 6 months.


Let the empanadas thaw before frying until bubbly and golden. Enjoy cooking!

You will need:

For the Crust

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tbsp granulated sugar
• ¼ tsp fine salt
• ¾ cup cold butter
• ¼ cup cold water

For the filling

• 500 g ground beef
• 1 medium-sized onion, finely chopped
• 3 cloves garlic, minced
• 2 medium-size tomatoes, chopped
• 1 medium-sized potato, cubed
• 1 medium-sized carrot, cubed
• 1 medium-sized red bell pepper, diced
• 1 cup water
• ¼ cup green peas
• salt and pepper, to taste
• 1 ½ tbsp brown sugar
• ¼ cup oyster sauce
• ⅓ cup raisins
• 1 egg slightly beaten for brushing
• 2 tbsp water for sealing the empanada

Procedure:

1. In a bowl, combine all the dry ingredients and mix. Add the butter and pinch together until it forms a crumb. Add ice-cold water, 1 tablespoon at a time, and mix well.
2. Knead the dough for 3 minutes or until the dough is no longer too crumbly and holds together when squeezed. Form into a ball and let it rests for 15 – 30 minutes before using.
3. Cut the dough into two and roll it out on a flat surface and flatten it. Cut dough into the desired size. I used an empanada cutter, but you can use a cookie-cutter or any available round cutter you have.
4. Place 1 tablespoon filling in the center and make sure not to overstuff the dough so you can seal edges quickly. TIPS! MOISTEN THE EDGE OF THE DOUGH PASTRY WITH A LITTLE WATER and fold the other half over the filling to form a crescent shape.
5. Seal edges by pressing firmly with fingers. Use tines to push along the dough’s edge with a fork, then twisting or crimping to seal. Repeat with the remaining dough and filling. Place beef empanada on a baking tray and brush with egg wash.
6. Heat oil in a pan and fry empanada in batches until golden brown. Drain in a paper towel to remove excess oil.