Easy Filipino Beef Empanada Recipe (Baked or Fried)
This is the easiest way to make delicious and savory Filipino beef empanadas baked, and also there is a fried recipe version included. This is a great finger food, famous Filipino party food, and protein snack on the go!
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Servings: pieces
Calories: 120kcal
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
Notes on 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).
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- 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.
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- 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.
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- Never forget the egg wash for sealing and baking in this Filipino beef empanada recipe.
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- 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.
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- Do NOT skip the freezing part. This helps the dough be flaky and if you are frying, it helps the empanadas be crispier.
Nutrition
Nutrition Facts
Easy Filipino Beef Empanada Recipe (Baked or Fried)
Amount per Serving
Calories
120
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.5
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
3
g
Cholesterol
41
mg
14
%
Sodium
276
mg
12
%
Potassium
206
mg
6
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
129
IU
3
%
Vitamin C
4
mg
5
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.