Filipino empanadas are hand-held pastries filled with seasoned ground meat, diced potato, carrot, and peas — a complete meal packed into a crimp-edged dough shell. They fry up golden and hold together well, which makes them practical for feeding a group or packing a lunch. The filling is substantial enough that two empanadas cover a full serving of protein and vegetables without needing anything on the side.
Before you start
Two things determine whether these empanadas actually work. First, cook the filling completely dry. Ground meat releases moisture as it cooks, and if you seal wet filling inside dough, the bottom turns soggy and the seams split during frying. Keep the heat at medium-high after browning the meat and stir until no liquid pools in the pan — this takes a few extra minutes but it matters. Second, let the filling cool to room temperature before you wrap it. Hot filling softens the dough from the inside, making it sticky and hard to seal. Spread it on a plate or shallow tray to speed up cooling. Skip the egg wash on the crimp edges — the fork seal holds fine without it and saves you an extra egg and bowl.
Make-ahead notes
The filling keeps in the fridge for up to 3 days in a sealed container, so you can cook it well ahead and assemble later. Assembled but uncooked empanadas can be refrigerated on a parchment-lined tray for up to 24 hours — keep them uncovered for the first 30 minutes so the surface dries slightly, then cover loosely. For longer storage, freeze them uncooked in a single layer until solid, then transfer to a zip bag; they keep for up to 2 months. Fry from frozen over medium heat with the lid on for the first 4 minutes to ensure the filling heats through — ground pork and beef need to reach 160°F (71°C) at the center. Already-fried empanadas reheat well in a 375°F (190°C) oven for 10 minutes, which brings back the crust crispness that a microwave kills.
What can go wrong
- Filling bursts through the dough during frying: Usually caused by overfilling or a weak seal. Use no more than 2 tablespoons of filling per empanada and press the fork tines firmly all the way to the edge of the dough.
- Dough is too stiff to fold without cracking: The fat in the dough needs to be fully incorporated and the dough needs to rest. If it cracks when you fold it, wrap it in plastic and let it sit at room temperature for 10 more minutes before trying again.
- Oil temperature drops and empanadas absorb grease: Adding too many at once cools the oil fast. Fry in batches of 2 or 3 maximum and let the oil return to temperature between batches. A thermometer is the reliable fix here — aim for 350°F (175°C).
- Potato and carrot pieces are still hard inside the finished empanada: These vegetables need to be diced small — no larger than 1 cm — and cooked through in the filling before sealing. They will not soften further during the short fry time.
- Empanadas stick together while resting before frying: Place them on a lightly floured or parchment-lined surface and keep space between them. Stacking or crowding causes the dough to fuse at contact points.
Aromatic Filipino Empanada Recipe
Ingredients
Sweet Pastry Dough Ingredients
3 cups all purpose flour (plain flour Australia and UK) - sifted
½ cup sugar (white sugar)
1 stick butter - sliced into 8 pieces
2 medium egg
4 tablespoons water - iced cold
Pork and Cheese Filling Ingredients
½ kilo ground pork (minced pork)
1 tablespoon olive oil
½ cup yellow onion - chopped
1 cup potatoes - diced
1 cup carrots - diced
¾ cup raisins
1 dash salt
1 dash ground black pepper
1 dash brown sugar
2 cups cheddar cheese - grated
Instructions
Sweet Pastry Dough Instructions
- Mix dry ingredients and butter in a food processor.
- Add eggs and water and mix well.
- Knead the dough for several minutes, form it into a ball, and chill in the fridge for 30 minutes.
- Before you assemble the filling, flatten the dough with a rolling pin on a dusted board.
- Cut round discs (size depending on your preference) using a cookie cutter or a bowl.
Pork and Cheese Filling Instructions
- Saute onions until translucent.
- Add ground pork and cook for about 5 minutes.
- Add carrots and potatoes and cook until the meat is golden brown.
- Add raisins.
- Season with salt and a dash of brown sugar.
- Remove from heat and transfer to a colander to drain out the oil.
Assembly Instructions
- Place a spoonful of your ground pork filling in the middle of your pastry disc and top with a bit of grated cheese.
- Fold one side of the pastry disc over the filling and seal by crimping the edge or pressing a fork (make sure to do this on both sides).
- Deep fry for about 4 to 5 minutes (turning them carefully from time to time) or until golden brown.
- Drain excess oil using paper towels and transfer to a serving dish.
- Serve with a smile.
Nutrition
FAQ
Can I bake these instead of frying them?
Yes — bake at 375°F (190°C) for 22 to 25 minutes until golden. The crust will be firmer and less flaky than the fried version, but the filling stays just as good and you can cook a full batch at once on two sheet pans.
What ground meat works best if I don’t want to use pork?
Ground beef at 80/20 fat ratio is the most direct swap and keeps the filling moist. Ground chicken works too but needs to reach 165°F (74°C) at the center, and because it’s leaner you should add an extra teaspoon of oil when browning to prevent the filling from drying out.
How do I know the filling inside a fried empanada is fully cooked?
Cut one open from the first batch and check the center — the meat should show no pink and the internal temperature should read 160°F (71°C) for pork or beef. If the outside browns before the filling is hot enough, lower the oil temperature slightly and fry for a minute longer per side.
More mince recipes to try
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Savory Beef Carrot Turnovers
- Golden Turkey Empanadas
