I’ve got Filipino Empanada in my third-world kitchen! Empanada or Empanadas is a Spanish Influenced dish that is great for parties or as an afternoon snack at home. You can find several versions on the internet depending on the influence.
This Filipino empanada recipe I will share with you today is a recreation of my mom’s empanada. She used to make this when I was younger and would sell them for extra income. As a single mom, she had to work a little harder to make ends meet for us, and I will forever be grateful that she didn’t throw me in the dumps. I’m just kidding.
This empanada recipe requires very little cooking skills, I promise! Let’s get cooking!
Aromatic Filipino Empanada Recipe
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
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.
- 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.