Empanada is pastry stuffed with different ingredients such as pork, chicken, beef and an assortment of vegetables. This empanada recipe has different versions from all over the world and each version is different from the other. With the Philippines being a Spanish colony for almost four hundred years, it is with the great possibility that the culinary traditions were also passed on from the Spaniards to the Filipinos and even from the Mexicans to the Filipinos via the Galleon trade. Other countries and regions which have their own version of the Empanada recipe include the countries in Central and Latin America, Spain, and Portugal.
Philippine Empanada recipe, with its usual ingredients such as meat and vegetables, depends heavily on where a particular version originates and who happens to be cooking it, again marking the creativity of the Filipinos. Filipino empanadas are commonly sold along the sideways as street food or in the malls as snacks. Though usually served as an appetizer, main course and dessert in other countries, in the Philippines, it is also usually served as midday or midafternoon snacks with a dip of ketchup or vinegar. The allure of the empanada is that being a snack, it proves to be a very handy yet very filling snack, enough to satiate one’s hunger before a big meal such as lunch or dinner.
2 Types of Empanada Recipe
There are Two major versions of Empanada recipe in the Philippines. One is the Sweet Wrap Empanada which is what is more commonly known and is usually found in the Central Tagalog region. The other version is the Ilocos Empanada which has a different wrap which is made of rice flour colored with atsuete and a stuffing made up of potatoes, munggo beans, Vigan Longganisa, Green Papaya, and yolks. Ilocos empanada is also served as a sort of pasalubong for travelers and also marketed as a province delicacy.
- 1 tbsp olive oil
- 1 l½ onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 lb lean ground pork
- 1 tbsp soy sauce
- ¼ cup of diced carrot
- ½ cup of diced potato
- ½ cup frozen green pea
- 2 tbsp oyster sauce
- ¼ cup raisins
- Sea salt and freshly ground pepper to taste
- 3 hard boiled eggs, peeled and sliced
- 1½ cups all-purpose flour
- 2 tbsp sugar
- ¼ tsp baking powder
- ¼ tsp salt
- ½ 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 sauté for 2 minutes or until onion has browned and softened.
- Add ground pork and sauté 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.
- 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 400 degrees F. Line baking sheet with parchment paper.
- Take heaping tablespoonfuls 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 the filling in the center of the dough. Top with a slice of hard boiled egg. 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.
- Serve and enjoy!