Filipino Empanada

This sweet and savory hand pie from the Philippines is the perfect meal on the go.

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When I was moving from the West Coast to New Orleans, instead of a traditional goodbye party, I planned a backpacking trip to camp on Angel Island in the middle of San Francisco Bay, instructing everyone to bring some good grub to share.

Roxie painstakingly crafted tamales for hours, Laurel brought a batch of homemade curry, Asif concocted palomas and specialty fruit margaritas. Megan simply stopped by El Porteño Empanadas (San Francisco Ferry Building, go check it out) right before we boarded the ferry and picked up a two-dozen variety pack of the savory pastries. At 4 AM, as the embers dulled and the tequila bottles were drained, the tamales sat frozen in the wind and the curry was congealed in the pot. As for the empanadas, nothing but their crumbs remained.

In 1521, Spanish explorers first landed in the Philippine Archipelago, settling there soon after and remaining for almost 350 years, before handing the islands over to the United States for a tense 48 years before independence. However, Spain brought their delicious empanadas (an ancient delicacy from Galicia in the northwest of the country) to the Philippines and thus began a fusion of Old World baking and tropical ingredients.

Savory and sweet is the name of the game in a Filipino dish, and these empanadas are no exception. Alongside the rich tomato sauce and succulent ground beef will be bites of plump raisins, all encrusted with a pastry dough that has traces of sugar coursing through the crust. When researching Filipino empanadas, one will find the word “flavorful” repeated over and over, a testament to how unique of a taste the finished product provides. The unique set of ingredients can be interchanged for any meat or vegetable or fruit substitute of your liking, and the flaky, golden crust is the universal crowd-pleaser that ties the culinary masterpiece together.

Is Filipino Empanada Healthy?

While the crust is always going to be a carbohydrate bomb, the filling can be changed around to reflect a healthier alternative. Try ground turkey or shrimp instead of ground beef. Swap in zucchini, broccoli or squash instead of potato, or add apples for a solid sweet kick – get creative. Filipino empanadas are a dance of flavors, you really can’t go wrong.

Don’t say D’oh! to Dough!

Dough! Whether it’s pizza or pie, homemade dough has chased off many aspiring chefs too many times. Fear no more! Simply mix the ingredients together and add in splashes of ice water sparingly. You don’t want it so dry and flaky that it won’t come together, but you also don’t want a gooey blob. Eyeball it, and if the dough is a little too wet, add a pinch more flour. If it’s too dry, add another splash of water.

Use a pastry cutter if you like; I prefer to use my hands to get an exact feel for how the dough is holding. But don’t play with it too long! Over-kneaded dough produces a flatter, chewier crust. Leave the dough in the fridge at least 30 minutes before crafting the empanadas; it can even sit in the fridge overnight if need be.

INGREDIENTS

2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, cold and cubed
1/4 cup ice water
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 cup tomato sauce
1 medium potato, peeled and finely diced
1 medium carrot, peeled and finely diced
1/2 cup frozen peas
1/4 cup raisins
Salt and pepper to taste
1 egg, beaten for egg wash

INSTRUCTIONS

Prepare Dough

Mix, incorporate butter, and chill.

Make Filling

Cook vegetables and meat, then cool.

Assemble & Bake

Fill dough, seal, and bake until golden.

Devour!

FAQs & Tips

How to Make Ahead and Store

The dough can be premade and refrigerated for up to 3 days before baking, or frozen for up to 6 months. Also, once cooked, the empanadas themselves can be frozen for up to 3 months. Store in freezer-safe ziplock bags or airtight containers.

To Bake or Fry? That is the question.

This recipe advocates for a baked empanada, which is the more health-conscious option. Baking uses heated air to cook the food; as air does not have calories, no extra fat is added to the baked dish. Frying uses heated oil to cook; the oil then seeps into and coats the food being prepared, and the oil’s caloric and fat content is added to your dish.

Serving Suggestions

These Filipino-inspired empanadas are great as is, but you can also incorporate them into a bigger feast with dishes such as Filipino Pork Adobo or perhaps some Adobo Rice. If you’re not too keen on the pork option, you can try out this Slow Cooker Chicken Adobo instead.

For dessert, keep the tropical vibes going with this Rum and Pineapple Trifle, some Mango Frozen Yogurt or this Coconut Tapioca Pudding.