Empanadas

Name: Empanadas
Cuisine: Filipino
Ingredients: 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

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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 traditional flavors with a hearty filling of ground pork, potatoes, and a blend of soy sauce and fish sauce for that distinctive Filipino taste. Each empanada is packed with flavors that complement the buttery, golden-brown pastry, making it a satisfying treat for family gatherings or parties.

In this recipe, the filling is a combination of ground pork, diced potatoes, green peas, and raisins, seasoned with soy sauce, fish sauce, and a hint of sweetness from sugar. These ingredients are sautéed together until the flavors meld, creating a rich and aromatic mixture. Encased in a homemade pastry dough, these empanadas are then fried to a crisp, golden perfection, resulting in a delightful contrast of textures and flavors that will surely satisfy your cravings. Serve these empanadas warm with a dipping sauce of your choice, and they are sure to disappear quickly from the plate.

Empanadas

For: 4

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Ingredients

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)

Pastry

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

Filling

Heat oil in a large pan over medium heat. Add onion and garlic, and cook until softened.
Add ground pork and cook until browned, breaking up lumps with a wooden spoon.
Stir in potato, green peas, raisins, soy sauce, fish sauce, sugar, salt, and pepper. Cook until potatoes are tender, about 10 minutes.
Remove from heat and stir in hard-boiled eggs and grated cheese, if using. Let the filling cool completely.

Pastry

In a large bowl, combine flour and salt. Cut in vegetable shortening or lard until mixture resembles coarse crumbs.
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.
Divide dough into 12 equal portions. Roll each portion into a ball and flatten into a disc on a floured surface.
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.
Brush empanadas with beaten egg wash.
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.
Serve warm with a dipping sauce of your choice. Enjoy your Filipino empanadas!