Baked Filipino Empanadas

Simple Filipino-style ground beef empanadas

Watch How To Make It:


Ok, I really made this video to show you guys how simple it is to make empanadas! The filling itself could be made with anything you’ve got in your fridge or pantry.

I decided to make a filling using Filipino flavors, so that means fish sauce and tomato paste. But hey, use what you want to spice it up at home!

Things to watch out for when making these empanadas:
– Keep your empanada dough chilled as much as possible
– Do NOT overwork your dough
– Cut out empanada dough that’s a bit thicker, and not too thin so it doesn’t tear
– If you make a saucy filling, drain the sauce so the empanadas are easier to wrap

Enjoy! Let me know what you decided to fill your empanadas with!

3 cups flour
1 cold egg
½ cup of frozen or very cold butter
1/4 to 1/2 cup of cold water
½ tsp salt
1 tsp sugar
1 beaten egg, for glaze

1 lb Ground beef
1 tbsp oil
4 cloves garlic, minced
1/2 large onion, chopped
1/2 cup carrots, diced
1/2 cup cooked green peas
3 hard-boiled eggs, chopped
1 tbsp fish sauce
1 tbsp sugar
6 tbsp (3 oz) tomato paste
Salt to taste
Freshly ground black pepper to taste

For the dough:

1. In a large food processor, add all-purpose flour, salt, and sugar.
2. Pulse these all up, then add the egg and pulse until well mixed.
3. Add the chilled butter, and pulse until the butter is all crumbled up in the flour.
4. Slowly add between 1/4 to 1/2 cup of cold water. Add just enough water until the dough comes together.
5. Dump the dough out on a large piece of plastic wrap, and gently flatten the dough. Cover the dough with plastic wrap and stick in the fridge to chill.

For the ground beef filling:
1. Heat the oil in a large pan over medium heat. Add the garlic and onions and sautee until the onions are translucent.
2. Add carrots and sautee for about 5-10 minutes or until the carrots soften up.
3. Add ground beef and break it up into small chunks, and cook until fully browned.
4. Add the fish sauce, sugar, tomato paste, and salt and pepper to taste.
5. Add the peas and eggs, and stir until integrated into the filling.
6. Remove from the heat and allow it to fully cool before wrapping.

Wrapping the empanadas:
1. Roll out the dough using a rolling pin or a glass bottle. The dough shouldn’t be too thin so it doesn’t tear while you’re wrapping (watch the video to see thickness).
2. Use a bowl or a large cutter to cut out your empanada wrappers.
3. Take the empanada filling and place it on top of the dough. Fold the dough over and press down the sides of the dough to seal. Use the tines of a fork to press down on the edges to seal it even better.
4. Place empanadas on a parchment paper-lined baking tray, and repeat this process for the rest of the wrappers.
5. Allow the empanadas chill in the fridge for about 30 minutes.
6. Preheat the oven to 400F. Brush the tops of the empanadas with a beaten egg and stick in the oven to bake for 20-25 minutes, or until the tops and edges of the empanadas have browned.

Allow empanadas to fully cool, and ENJOY!

Special Notes:
Dough made by hand: crumble the butter and flour mixture between your fingers until all the butter has been crumbled up into the dough.

Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!