Filipino Empanadas recipe is a Filipino favorite which fuses flaky pastry with sweet topping and it is usually served as snacks or appetizers in most Filipino homes. The Filipino Empanadas recipe is served at special occasions, gatherings and as street foods. These handheld delights include ground beef, pork or chicken, veggies and seasonings for a hearty meal you are able to consume anytime of the day. The golden, crisp crust contrasts nicely with the delicious filling inside.
The Filipino Empanadas recipe is normally pretty versatile. Though the filling is normally made of ground meat, other variations might use boiled eggs, potatoes, or cheese. All these ingredients are incorporated into a tasty combination and placed within a flaky buttery dough. The dough is a crucial component of Filipino Empanadas and is created crisp and light so it enhances the filling without overwhelming the flavor. Regardless of whether fried or baked, the crispy outside and sweet inside make this empanada a snack or maybe a filling meal.
What can make the Filipino Empanadas recipe special is its history. Empanadas have been a part of Filipino food for centuries and integrate Spanish colonization with indigenous Filipino ingredients and ways to cook. Therefore, the Filipino Empanadas recipe reflects the fusion of cultures which defines much Filipino cuisine. As time passes, various areas of the Philippines have created this dish using their very own dough and filling. This evolution has created numerous different empanada styles with numerous flavors and ingredients. Despite these regional variations, Filipino Empanadas recipe remains a national favorite dish reflecting the convergence of cultures which have shaped Filipino food.
The Filipino Empanadas recipe also has a flexible preparation. Although the dough may be created from scratch, others use pre-made dough for convenience, particularly for big batches or hectic events. And regardless of if the dough is store-bought or homemade, the Filipino Empanadas recipe is pretty simple to make up and may be made with various seasonings or fillings. This makes it a fantastic dish for both a novice along with a expert home cook. The filling is generally prepared in advance and the empanadas are then baked or deep fried till golden brown. The resulting snack or dish is crisp on the outside and flavorful on the inside.
The convenience is among the reasons for the Filipino Empanadas recipe popularity. These empanadas are prepared ahead and frozen for later use; they’re excellent for meal prepping or even serving at gatherings and parties. Additionally they make a good picnic lunch, a road trip snack or maybe a fast snack on a hectic working day because of their portable nature. Filipino Empanadas are also customizable, meaning cooks can experiment with fillings, which includes conventional meat mixtures and vegetarian choices.
The Filipino Empanadas recipe is also a expression of Filipino hospitality. It can be served to family and friends during parties and the bite-size portions are perfect for social functions. The softness of the empanadas invites close friends to gather round and consume food together – a characteristic of Filipino culture. No matter whether it’s an appetizer prior to a huge dinner or maybe a main dish, Filipino Empanadas always deliver.
Finally, the Filipino Empanadas recipe is a healthy dish with flavor and convenience. Flaky pastry and sweet fillings make it a popular appetizer or snack on any day. The history, flexibility in preparation and customization of filling make Filipino Empanadas recipe widely used. Whether consumed by themselves or shared with loved ones and friends, these empanadas mirror Filipino tradition and flavor with a Filipino touch.
Ingredients For the Filipino Empanadas Recipe
Filling
Frozen Peas
Water
Vegetable Oil
Onion
Garlic
Ground Beef
Tomato Sauce
Brown Sugar
Salt
Black Pepper
Carrots
Gold Potato
Dough
All-purpose Flour
Granulated Sugar
Salt
Baking Powder
Butter, very cold cubed into ¼ inch cubes
Egg
Ice Water
Cooking Instructions For the Filipino Empanadas Recipe
Filling
Put the frozen peas and filtered water in a microwave-safe bowl. Microwave for one to two minutes, or until the peas are tender and cooked through. It’s advisable to also adhere to the directions on your product.
Add the onions and vegetable oil to a large pan over medium heat. The onions should be slightly transparent after one minute of sautéing. Sauté the garlic for 30 seconds or until it becomes fragrant.
Add the ground beef and cook for 2 to 5 minutes, or until the meat is browned. Although the meat will continue to cook in the sauce, it should be at least 160 °F if food safety is a concern.
Stir together the tomato sauce, sugar, salt, and pepper in the pan.
After adding the potatoes and carrots, simmer for ten to twelve minutes, or until the potatoes are tender enough to penetrate with a fork without breaking apart. To reheat the peas, add them and simmer for one more minute.
Chunky and thick sauce is ideal. When you’re ready to assemble, remove the pan from the heat and let it cool. To avoid melting your dough when you are trying to put your empanadas together and stuffing it with meat, you want this to be cool to the touch. If you are preparing this in advance, once the filling has cooled, move it to the refrigerator in an airtight container.
Dough
In a mixing bowl, whisk together all the dry ingredients. Next, add the chilled butter. Combine the dry ingredients with the butter using a pastry cutter. Once the butter is around the size of a pea, stop. You may also use a food processor for this.
blending flour and butter
Beat the egg and whisk in the water in a small bowl. Combine the wet ingredients, butter, and dry ingredients in a large mixing basin. Combine with a spatula or wooden spoon. Roll the dough into a ball with your hands, then cover with cling film.
To cool, place the dough ball in the refrigerator for fifteen minutes.
Set the oven’s temperature to 350 °F.
Take the dough out of the refrigerator. The lump of dough should be divided into 12 balls, each weighing around 38 grams. Make two 5 by 5 inch squares out of the parchment paper.
One ball of dough should be placed between the parchment sheets.
Roll one little ball of dough into a circle that is 4 ½ inches in diameter and 3 mm thick. Avoid rolling past the parchment.
After removing the dough round from the parchment paper, lay it in your palm.
removing the rolled dough’s paper
Fill
½ tablespoons of log-shaped meat filling in the middle.
Take one end of the dough and fold it over, creating a nest with the log inside. Press the edges together with your hands.
An enclosed empanada with filling
Crimp and finish the edges with a fork. Transfer the completed empanada to a sheet pan lined with parchment paper.
Using a fork, pinch the edges of the dough
Continue with each dough ball.
Brush each empanada with a beaten egg. Put the empanadas on the middle rack and bake them for 25 to 30 minutes each.
Using egg wash to brush the empanadas
When golden brown, take them out of the oven. After about five minutes on a cooling rack, serve them.
platter of cooked empanadas
Helpful Suggestions For the Filipino Empanadas Recipe
When making the Filipino Empanadas Recipe, it’s important to use the right balance of ingredients to achieve a delicious filling and crisp crust. For the filling, a combination of ground pork or beef with potatoes, carrots, and raisins is traditional, but you can always customize it to your liking. For a richer flavour, you can add hard-boiled eggs and olives. The dough for the Filipino Empanadas Recipe should be soft but firm enough to hold the filling inside.
If the dough feels too sticky, you can add a bit more flour, but be careful not to make it too dry. To ensure a golden and crisp texture, deep-frying the empanadas is the most common method, but baking them is a lighter alternative if you prefer. If you want to make the empanadas ahead of time, you can prepare the filling and dough separately, then assemble and cook them later.
You can also freeze the empanadas before frying or baking, allowing you to enjoy them at a later time. Serve your Filipino Empanadas Recipe with a side of vinegar dipping sauce or a sweet and tangy ketchup to complement the flavours. These empanadas make a great snack or appetizer, and their versatility allows for various filling combinations, making them suitable for any occasion.
Storage Instructions For the Filipino Empanadas Recipe
After preparing the Filipino Empanadas Recipe, let them cool to room temperature before storing them. To store leftover Filipino Empanadas, place them in an airtight container and refrigerate them for up to 3 days. When reheating, you can either bake or reheat them in a skillet to maintain the crispness of the dough. If you want to store them for a longer period, freezing is a great option. To freeze the Filipino Empanadas, arrange them in a single layer on a baking sheet, ensuring they are not touching, and freeze for a few hours until firm.
Once frozen, transfer the empanadas into a freezer-safe bag or container. You can store them in the freezer for up to 3 months. To cook frozen empanadas, there’s no need to thaw them; simply deep fry or bake them directly from the freezer. This method allows you to enjoy your Filipino Empanadas Recipe even after a long period without compromising on taste or texture. When reheating, make sure to check the filling’s temperature to ensure it’s heated through.
FAQ For the Filipino Empanadas Recipe
Question: Can I use a different type of meat for the Filipino Empanadas Recipe?
A: Yes, you can use a variety of meats for the Filipino Empanadas Recipe, including ground chicken, beef, or pork. You can even make vegetarian versions by using a mix of vegetables and tofu.
Question: Can I bake the Filipino Empanadas instead of frying them?
A: Yes, you can bake the Filipino Empanadas Recipe instead of frying them. Brush them with an egg wash to achieve a golden brown finish and bake at 375°F (190°cup for about 20 minutes or until crispy.
Question: How can I prevent the dough from getting too hard when making Filipino Empanadas?
A: To prevent the dough from getting too hard, be sure not to overwork it. Keep the dough chilled and handle it gently while rolling it out. You can also add a bit more butter or shortening to keep the dough tender.
Question: Can I make the Filipino Empanadas ahead of time?
A: Yes, you can make the Filipino Empanadas ahead of time. Prepare the filling and dough separately, then assemble the empanadas and store them in the refrigerator or freezer until ready to cook.
Question: How long can I store Filipino Empanadas in the fridge?
A: You can store leftover Filipino Empanadas in the fridge for up to 3 days. Just be sure to place them in an airtight container to maintain their freshness and prevent them from drying out.
Best Filipino Empanadas Recipe
Ingredients
Filling
- ⅓ cup frozen peas
- 1 cup Water
- 1 tbsp Vegetable Oil
- ½ Onion chopped
- 5 cloves Garlic minced
- ½ lb Ground Beef
- 8 oz Tomato Sauce
- 5 tsp Brown Sugar
- ¾ tsp Salt
- ¼ tsp Black Pepper
- ⅓ cup Carrots (1 medium carrot) minced
- ½ cup Gold Potato (1 medium potato) chopped into fine pieces
Dough
- 2 cup All-purpose Flour
- 2 tbsp Granulated Sugar
- ½ tsp Salt
- ½ tsp Baking Powder
- 8 tbsp Butter very cold cubed into ¼ inch cubes
- 1 Egg
- 2 tbsp Ice Water
Instructions
Filling
- Put the frozen peas and filtered water in a microwave-safe bowl. Microwave for one to two minutes, or until the peas are tender and cooked through. It's advisable to also adhere to the directions on your product.
- Add the onions and vegetable oil to a large pan over medium heat. The onions should be slightly transparent after one minute of sautéing. Sauté the garlic for 30 seconds or until it becomes fragrant.
- Add the ground beef and cook for 2 to 5 minutes, or until the meat is browned. Although the meat will continue to cook in the sauce, it should be at least 160 °F if food safety is a concern.
- Stir together the tomato sauce, sugar, salt, and pepper in the pan.
- After adding the potatoes and carrots, simmer for ten to twelve minutes, or until the potatoes are tender enough to penetrate with a fork without breaking apart. To reheat the peas, add them and simmer for one more minute.
- Chunky and thick sauce is ideal. When you're ready to assemble, remove the pan from the heat and let it cool. To avoid melting your dough when you are trying to put your empanadas together and stuffing it with meat, you want this to be cool to the touch. If you are preparing this in advance, once the filling has cooled, move it to the refrigerator in an airtight container.
Dough
- In a mixing bowl, whisk together all the dry ingredients. Next, add the chilled butter. Combine the dry ingredients with the butter using a pastry cutter. Once the butter is around the size of a pea, stop. You may also use a food processor for this.
- blending flour and butter
- Beat the egg and whisk in the water in a small bowl. Combine the wet ingredients, butter, and dry ingredients in a large mixing basin. Combine with a spatula or wooden spoon. Roll the dough into a ball with your hands, then cover with cling film.
- To cool, place the dough ball in the refrigerator for fifteen minutes.
- Set the oven's temperature to 350 °F.
- Take the dough out of the refrigerator. The lump of dough should be divided into 12 balls, each weighing around 38 grams. Make two 5 by 5 inch squares out of the parchment paper.
- One ball of dough should be placed between the parchment sheets.
- Roll one little ball of dough into a circle that is 4 ½ inches in diameter and 3 mm thick. Avoid rolling past the parchment.
- After removing the dough round from the parchment paper, lay it in your palm.
- removing the rolled dough's paper
Fill
- ½ tablespoons of log-shaped meat filling in the middle.
- Take one end of the dough and fold it over, creating a nest with the log inside. Press the edges together with your hands.
- An enclosed empanada with filling
- Crimp and finish the edges with a fork. Transfer the completed empanada to a sheet pan lined with parchment paper.
- Using a fork, pinch the edges of the dough
- Continue with each dough ball.
- Brush each empanada with a beaten egg. Put the empanadas on the middle rack and bake them for 25 to 30 minutes each.
- Using egg wash to brush the empanadas
- When golden brown, take them out of the oven. After about five minutes on a cooling rack, serve them.
- platter of cooked empanadas
Nutrition
1 comment
not the same as the empanadas in other countries but equally delicious.