This is so easy, fast, and the best Filipino beef empanada recipe that is fool proof and will impress! This recipe includes TWO ways to do it, baked or fried! Filipino empanadas are an epic snack or party food. They make the best kid friendly finger food, lunch on the go, and have protein power. It’s a complete meal all in a savory, meat handpie. Follow this lazy day recipe with step-by-step images to make the best Filipino empanadas!
Table of contents
When I was little, I loved empanadas. I always ate the scalloped crust edges first, then got into the delicious filling and flaky outer layer.
I could easily eat an empanada while on a walk. In fact, a few extra empanadas in my pockets would be good, too!
Then, in my childhood, I would make empanadas. I can’t quite remember how they turned out…but good enough that the scalloped edges were crisp and I still love them to this day.
With all that said, on this day and times in my life…I can be limited on time and yet, I really love havng empanadas on hand in my household. They are so efficient!! Kids can be fed when walking out the door if I need to.
This is my VERY easy version of making the best Filipino beef empanadas that impress, in a fuss-free way, perfect for momlife and busy schedules.
What are Filipino Beef Empanadas
Filipino beef empanadas are a beloved snack, party food, and street food in the Philippines, known for their flavorful beef filling and flaky pastry.
These empanadas have roots in Spanish cuisine, but over time, they have been adapted to include local ingredients and flavors.
They are typically filled with a savory mixture of ground beef, potatoes, and raisins…however, these days you can be “team raisin” or “team no raisin” and decide if you want to add them or not.
You might also find peas, carrots, and sometimes hard-boiled eggs, all encased in a golden, crisp pastry.
How to make Filipino beef empanadas are often fried, but this baked recipe is a healthier option and so you will see TWO ways to make the empanadas to suit your personal preferences.
Ingredients
For the Dough:
- Premade Pie Crusts or Pastry Dough
- Pie crust has an ideal texture and crust (better for frying as well). Pie crust keeps shape very well.
- Pastry crust is like croissant dough, flaky, buttery, and lighter with some puffing up in the baking process. This also tastes amazing. Pastry crust will not keep the crimped edge shape as well so you will NOT see the decorative edging on the crust if you choose pastry crusts (but still tastes great and more buttery).
- Either are great choices.
- All Purpose Flour – for dusting
For the Filling:
- 1 lb ground beef
- 8 oz tomato sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium gold potato, diced
- 1/4 cup green peas
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 cup raisins (optional) – Chop the raisins if you choose to add them.
Egg Wash:
- 1 whole egg
- 2 tablespoon Milk
If you are Frying:
- Vegetable oil
Equipment
- Large Pan or Skillet
- Wooden Spoon or Spatula for mixing
- Small Spoon
- Baking Sheet
- Parchment Paper
- Cutting Board
- Rolling Pin
- Circle Dough Cutter
- Small Bowl – for egg wash
- Basting Brush – for the egg wash
- Elevated Wire Rack
If you are Frying:
- Pot – for oil
- Candy Thermometer
- Spider Ladle
- Elevated Wire Rack
- Paper Towels
Step-by-Step Instructions
How to make Filipino empanada can be made easier by following these instructions and when using the premade pie crusts or pastry sheets. It saves a ton of time, leaving more time to party!
1. Make the Filling
- Add oil to a hot pan. Then add the chopped onion and minced garlic to the skillet. Cook until slightly fragrant.
- Add the ground beef over medium-high heat until seared and browned. Drain excess fat if necessary.
- Stir in the diced potatoes. Cook for about 2 minutes.
- Add the peas, soy sauce, salt, and pepper. Mix well.
- Pour in the tomato sauce. Mix well. Cover with lid over low-medium heat for 5 minutes.
- Uncover, mix well and add raisins or a pinch of brown sugar if you choose. Taste that the potatoes are just newly cooked and slightly firm and not too soft, because they will still cook in the remaining process of making the empanadas.
- Remove from heat and let the mixture cool very well.
2. Prepare the Dough
- Lay the premade dough out on a floured surface. Slightly roll it out to make it thinner.
- Cut 6″ circles in the dough.
3. Assemble the Empanadas
- Make the egg wash (combine egg with milk) and brush it on one side of the dough circle.
- Place a spoonful of the beef filling slightly below the center of the dough circle.
- Fold the circle over to create a half-moon shape, and pinch down the center, then the sides, and then pinch all other parts of the edge to seal the filling inside.
- Crimp with a fork to ensure they are securely closed.
- Set the oven to 425 F so it can preheat.
4. Freeze the Empanadas
- Freeze the sheet of empanadas for at least ten minutes ONLY.
- Remove from freezer and brush egg wash all over the tops and edges of the empanadas. (skip this if you are frying)
- Get a sharp tip of a knife and make two tiny cuts in each empanada. (skip this if you are frying)
5a. Bake the Empanadas
- Place the empanadas in the preheated 425 F oven for about 12-15 minutes or until light golden brown on top. Remove, let them rest for two minutes on an elevated wire rack, and then serve.
5b. Fry the Empanadas
- Heat Oil: In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or dip a wooden spoon and see that the oil bubbles vigorously.
- Fry Empanadas: Carefully place a few empanadas (straight from frozen) into the hot oil, making sure not to overcrowd the pan. Fry until golden brown and crisp, about 3-4 minutes per side.
- Drain: Remove the empanadas from the oil using a slotted spider ladle and transfer them to an elevated wire rack to drain excess oil. Quickly blot for two seconds with the paper towel. You must let them be on the elevated wire rack for a few minutes to stay crisp.
Notes
- Do not overfill the empanadas, but do have enough filling so they are tasty and meaty. Be sure to roll the premade dough out a little so you can get more circle pieces and also helps the dough stretch out more.
- Practice the pinch! Fold the circle over to make the half moon and pinch once in the middle, then on each side, then slowly work your way in (gently pulling the dough) so you can really have stuffed empanadas without ripping the dough or have filling falling out.
- Never forget the egg wash for sealing and baking in this Filipino beef empanada recipe.
- TASTE! Taste the filling first and adjust the seasoning as needed. Be sure to add enough salt and ensure the flavor is tasty before filling the beef empanadas.
- Do NOT skip the freezing part. This helps the dough be flaky and if you are frying, it helps the empanadas be crispier.
Add-ins and Variations
Once you try this recipe you will see how easy it can be how to make Filipino beef empanada. Try these ideas to mix things up.
Add-ins:
- Cheese: Add grated cheddar or quick-melting cheese to the filling for a creamy, savory twist.
- Bell Peppers: Include finely diced bell peppers for a touch of sweetness and additional color.
- Chili Peppers: For a spicy kick, add chopped green or red chili peppers.
- Mushrooms: Add finely chopped mushrooms to enhance the umami flavor.
- Corn Kernels: Mix in sweet corn kernels for a burst of sweetness and texture.
- Soy Sauce: A dash of soy sauce can deepen the flavor profile.
Variations:
- Chicken Empanadas: Substitute ground beef with diced or shredded chicken breast or thigh.
- Vegetarian Empanadas: Replace the meat with a mixture of diced vegetables such as potatoes, carrots, green peas, bell peppers, and mushrooms. Use frozen tofu (see how) as a protein substitute.
- Seafood Empanadas: Try adding chopped shrimp.
- Adobo Empanadas: Use leftover chicken or pork adobo as the filling for a distinct Filipino flavor.
- Turon Empanadas: Fill the dough with sliced bananas and jackfruit, then sprinkle with brown sugar before frying for a sweet variation inspired by the Filipino dessert, turon aka banana lumpia.
How To Serve Filipino Beef Empanadas
- Serve these handpies right away if you can. They are quite delicious when warm and fresh.
- If you fry them, definitely serve them immediately.
- Have it for breakfast with juice or as a anytime snack on the go.
- If you bake them, they can sit on the table for a while and also store in the refrigerator well and easily be reheated or eaten cold.
- Plate them beautifully, in a circle around a plate with some dipping bowls of sawsawan, banana ketchup (or regular ketchup), or savory dips in the middle.
Serve more dishes to really make the party table shine such as shrimp kinilaw, Filipino BBQ chicken skewers, chicken lumpia, fresh miso crunch salad, and the ultimate party classic pancit bihon. Don’t forget easy-to-make ube handpies or a punchbowl of mango bango for dessert. This will be a grand feast!
Questions
Can I store leftovers?
Baked empanadas store well and can be heated in the air fryer, oven, or even eaten cold. Wrap them in plastic wrap or store in an air tight container.
Can I freeze this recipe?
Yes. You can freeze the premade empanadas and cook them when ready.
Can I use other meat or protein?
Absolutely. Use chicken, pork, seafood, or tofu as beef substitutes.
How do I bring these to a potluck?
Transport with lots of air circulation or totally uncovered so the steam doesn’t make the empanadas soft.
Do I use pie crusts or pastry crusts?
Pie crusts work well and are the easiest and best choice. Puff pastry will not hold the crimping shape, but they taste like butter croissant so the flavor is worth trying if you love puff pastry ( I love it too!).
Easy Filipino Beef Empanada Recipe (Baked or Fried)
Equipment
- 1 Large Pan or Skillet
- 1 Wooden spoon or spatula
- 1 Small spoon
- 1 Rolling Pin to roll out and stretch out dough
- 1 baking sheet
- 1 Parchment Paper
- 1 Circle Dough Cutter
- 1 small bowl for egg wash
- 1 basting brush for egg wash
- 1 Elevated Wire Rack
- Pot – for oil (If you are Frying)
- Candy Thermometer (If you are Frying)
- Spider Ladle (If you are Frying)
- Elevated Wire Rack (If you are Frying)
- paper towels (If you are Frying)
Ingredients
For the Dough:
- 2 rolls Premade Pie Crusts (9" circles) or Pastry Dough (see notes on dough types below)
- All Purpose Flour for dusting
For the Filling:
- 1 lb ground beef
- 8 oz tomato sauce
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 medium gold potato diced
- ¼ cup green peas
- 2 teaspoons soy sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ cup raisins optional – Chop the raisins if you choose to add them.
Egg Wash:
- 1 whole egg
- 2 tablespoon Milk
If you are Frying:
- Vegetable oil
Instructions
Make the Filling
- Add oil to a hot pan. Then add the chopped onion and minced garlic to the skillet. Cook until slightly fragrant.Add the ground beef over medium-high heat until seared and browned. Drain excess fat if necessary.1 medium onion, 3 cloves garlic, Vegetable oil, 1 lb ground beef
- Stir in the diced potatoes. Cook for about 2 minutes.Add the peas, soy sauce, salt, and pepper. Mix well.1 medium gold potato, ¼ cup green peas, 2 teaspoons soy sauce, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Pour in the tomato sauce. Mix well. Cover with lid over low-medium heat for 5 minutes.8 oz tomato sauce
- Uncover, mix well and add raisins or a pinch of brown sugar if you choose. Taste that the potatoes are just newly cooked and slightly firm and not too soft, because they will still cook in the remaining process of making the empanadas.Remove from heat and let the mixture cool very well.⅛ cup raisins
Prepare the Dough
- Lay the premade dough out on a floured surface. Slightly roll it out to make it thinner. Cut 6" circles in the dough.2 rolls Premade Pie Crusts (9" circles), All Purpose Flour
Assemble the Empanadas
- Make the egg wash (combine egg with milk) and brush it on one side of the dough circle.1 whole egg, 2 tablespoon Milk
- Place a spoonful of the beef filling slightly below the center of the dough circle.
- Fold the circle over to create a half-moon shape, and pinch down the center, then the sides, and then pinch all other parts of the edge to seal the filling inside.
- Crimp with a fork to ensure they are securely closed.
- Set the oven to 425 F so it can preheat.
Freeze the Empanadas
- Freeze the sheet of empanadas for at least ten minutes ONLY.
- Remove from freezer and brush egg wash all over the tops and edges of the empanadas. (skip this if you are frying)
- Get a sharp tip of a knife and make two tiny cuts in each empanada. (skip this if you are frying)
5a. Bake the Empanadas
- Place the empanadas in the preheated 425 F oven for about 12-15 minutes or until light golden brown on top. Use a baking sheet with parchment paper to place them on.
- Remove, let them rest for two minutes on an elevated wire rack, and then serve.
5b. Fry the Empanadas
- Heat Oil: In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or dip a wooden spoon and see that the oil bubbles vigorously.
- Fry Empanadas: Carefully place a few empanadas (straight from frozen) into the hot oil, making sure not to overcrowd the pan. Fry until golden brown and crisp, about 3-4 minutes per side.
- Drain: Remove the empanadas from the oil using a slotted spider ladle and transfer them to an elevated wire rack to drain excess oil. Quickly blot for two seconds with the paper towel. You must let them be on the elevated wire rack for a few minutes to stay crisp.
Notes
-
Pie crust has an ideal texture and crust (better for frying as well). Pie crust keeps shape very well.
-
Pastry crust is like croissant dough, flaky, buttery, and lighter with some puffing up in the baking process. This also tastes amazing. Pastry crust will not keep the crimped edge shape as well so you will NOT see the decorative edging on the crust if you choose pastry crusts (but still tastes great and more buttery).
-
- Do not overfill the empanadas, but do have enough filling so they are tasty and meaty. Be sure to roll the premade dough out a little so you can get more circle pieces and also helps the dough stretch out more.
-
- Practice the pinch! Fold the circle over to make the half moon and pinch once in the middle, then on each side, then slowly work your way in (gently pulling the dough) so you can really have stuffed empanadas without ripping the dough or have filling falling out.
-
- Never forget the egg wash for sealing and baking in this Filipino beef empanada recipe.
-
- TASTE! Taste the filling first and adjust the seasoning as needed. Be sure to add enough salt and ensure the flavor is tasty before filling the beef empanadas.
-
- Do NOT skip the freezing part. This helps the dough be flaky and if you are frying, it helps the empanadas be crispier.
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