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Apart from the integration of the Spanish language, architecture and traditions, the biggest influence

the Philippines has had since their invasion is the food. Empanadas are a Spanish-influenced Filipino
snack that is easy to eat on the go ideal for outdoor hikes and picnics. The flaky pastry plays a key
role in keeping the savoury juicy and tender filling inside from drying out for hours and even days
(though I would recommend eating these straight away)! Filipino empanada recipes usually call for
chicken, as it is the least expensive meat compared to pork or beef, but, they are all delectable in
their own unique properties. You can also use curried lentils or asian mung beans boiled in vegetable
stock instead of meat to make it more suitable for vegetarians. Empanadas can either be deep-fried
or baked.
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 lb lean ground chicken, pork, beef or goat.
1 tbsp soy sauce
cup of diced carrot
cup of diced potato
cup frozen green pea
Sea salt and freshly ground pepper to taste
2 tbsp oyster sauce (optional)
cup raisins (optional)


1 cups all-purpose flour

2 tbsp sugar
tsp baking powder
tsp salt
cup cold butter, cut into cubes
2 tbsp cold water
1 egg, beaten

In a skillet, heat oil over medium heat. Add onion and garlic and saut for 2 minutes or until onion
has browned and softened.
Add ground pork and saut for 2-3 minutes or until meat is no longer pink.
Stir in soy sauce, carrot, potato and frozen green peas. Cover and cook for 5 minutes or until
vegetables are cooked.
(optional ingredients) Add oyster sauce and raisins; mix thoroughly.
Season with salt and pepper to taste. Set aside and cool completely.
To make the dough, combine flour, sugar, baking powder and salt in a medium bowl. Add the
butter cubes. Using a fork, break up the butter into the flour mixture until it is fully incorporated.
Add the water and egg; mix until soft dough is formed.
Preheat oven to 200C. Line baking sheet with parchment paper.
Take heaping tablespoonful of dough and form into balls. On a floured surface and using a rolling
pin, flatten the dough balls into desired thickness.
Place about a tablespoon of filling in the centre of the dough. Wet the edge of one side of dough
with water and then fold over to form a half moon shape.
Seal the edge by folding and pressing them on top of each other. Continue with the rest of the
dough and filling.
Place the empanadas on the prepared pan. Generously brush top and sides of empanadas with
egg wash (whisk 1 egg with 1 tbsp cold water) and bake for about 20-25 minutes or until lightly
browned or deep fry until golden brown.
Serve and enjoy!