10 Golden Filipino Empanada Recipes for Savory Pockets With Rich Fillings

When I think about comfort food, Filipino empanadas always come to mind. These golden pastries are more than just snacks. They’re pockets of tradition filled with rich flavors. From the classic beef to the sweet mango variations, each recipe tells a story. Whether you choose to bake or fry them, the crispy exterior perfectly complements the savory fillings. Curious about how these delightful treats can elevate your next gathering? Let’s explore the delicious possibilities together.

Classic Beef Empanadas

Classic Beef Empanadas are a beloved Filipino dish, often enjoyed during special occasions, family gatherings, or simply as a delicious snack. These savory pastries are filled with seasoned ground beef and vegetables, then wrapped in a flaky crust that’s baked to golden perfection. The combination of flavors and textures makes these empanadas a delightful treat that appeals to both young and old alike.

Making these empanadas from scratch can be a rewarding experience. The process involves preparing the filling, making the dough, and assembling the empanadas before baking them until they’re crispy and flavorful. While it may seem challenging at first, with a little patience and practice, you’ll master this classic recipe that’s sure to impress your family and friends.

Ingredients (Serves 4-6):

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 carrot, diced
• 1/2 cup green peas
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons cooking oil
• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 teaspoon salt (for the dough)
• 1/4 cup cold water
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat the cooking oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent. Then, add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
2. Add Vegetables: Once the beef is cooked, add the diced potatoes, carrots, and green peas to the skillet. Stir everything together and cook for another 5-10 minutes until the vegetables are tender.
3. Season the Filling: Pour in the soy sauce and oyster sauce, mixing well. Season with ground black pepper and salt. Cook for an additional 3-5 minutes, allowing the flavors to meld. Once done, remove from heat and let it cool.
4. Make the Dough: In a mixing bowl, combine the flour and 1/4 teaspoon salt. Add the cold butter and mix using your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Knead lightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll Out the Dough: On a floured surface, divide the dough into equal portions. Roll each portion out into a circle, about 1/8 inch thick.
6. Assemble the Empanadas: Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to enclose the filling, then crimp the edges with a fork to seal.
7. Bake the Empanadas: Preheat your oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake for 25-30 minutes or until the empanadas are golden brown.
8. Serve and Enjoy: Remove the baked empanadas from the oven and allow them to cool slightly before serving. Enjoy warm, preferably with a dipping sauce or on their own!

Extra Tips: To enhance the flavor of your empanadas, consider adding spices such as cumin or paprika to the filling. You can also experiment with different fillings like chicken, vegetables, or even cheese for a twist on the classic recipe. If you prefer a shortcut, store-bought pastry dough can be used instead of making your own. Just be sure to thaw it ahead of time for easy handling. Enjoy your homemade empanadas!

Chicken Adobo Empanadas

Chicken Adobo Empanadas are a delightful fusion of traditional Filipino flavors and a beloved pastry dish. The classic Chicken Adobo, known for its savory, tangy, and slightly sweet flavor profile, is enveloped in a flaky, golden crust, making it a perfect handheld treat.

These empanadas can be served as a snack, appetizer, or even a main dish, and they’re sure to impress family and friends with their unique taste.

Making Chicken Adobo Empanadas at home is a rewarding culinary experience. The process involves cooking the chicken in a rich adobo sauce, then encasing the flavorful filling in a crispy dough. This recipe will guide you through the steps to create a batch that serves 4-6 people, perfect for gatherings or family meals.

With a bit of preparation, you can enjoy these delicious empanadas straight from the oven.

Ingredients:

• For the Chicken Adobo Filling:
• 1 lb chicken thighs, boneless and skinless, cut into small pieces
• 1/4 cup soy sauce
• 1/4 cup vinegar (preferably cane or white vinegar)
• 1/4 cup water
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon oil (for sautéing)
• Salt to taste
• For the Empanada Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 egg (for egg wash)

Cooking Instructions:

1. Prepare the Chicken Adobo Filling:
• In a large bowl, combine the chicken pieces with soy sauce, vinegar, water, garlic, bay leaves, and peppercorns. Allow the chicken to marinate for at least 30 minutes, or preferably for a few hours in the refrigerator to enhance the flavor.
2. Cook the Chicken:
• Heat oil in a pan over medium heat. Add the chopped onions and sauté until they’re translucent. Add the marinated chicken (along with the marinade) and cook for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
• If the sauce is too watery, let it simmer until it thickens. Adjust salt as needed, then remove from heat and let it cool.
3. Make the Empanada Dough:
• In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
• Gradually add cold water, mixing until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Assemble the Empanadas:
• Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.
• Place about a tablespoon of the chicken adobo filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
5. Bake the Empanadas:
• Arrange the empanadas on a baking sheet lined with parchment paper. Beat the egg and brush a thin layer over the empanadas for a golden finish.
• Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown and crispy.

Extra Tips:

To enhance the flavor of your Chicken Adobo Empanadas, consider adding diced vegetables like bell peppers or carrots to the filling for added texture and taste.

Make sure to let the filling cool completely before assembling the empanadas to prevent the dough from becoming soggy. If you have leftover filling, it can be stored in the refrigerator for a couple of days and used in other dishes or for another batch of empanadas.

Enjoy your delicious creations!

Pork and Vegetable Empanadas

Pork and Vegetable Empanadas are a beloved snack in the Philippines, cherished for their flaky crust and savory filling. These delightful pastries are perfect for gatherings, lunchboxes, or as a satisfying snack. The combination of tender pork with fresh vegetables creates a delicious filling that packs a punch of flavor.

Making empanadas from scratch might seem intimidating, but with a little patience and practice, you’ll soon be able to whip up a batch that rivals those from your favorite local eatery. The process involves preparing a flavorful filling of ground pork, mixed vegetables, and aromatic spices, then encasing it in a buttery dough.

Once baked to golden perfection, these empanadas become a comforting indulgence that everyone will love. Whether you enjoy them straight out of the oven or dipped in your favorite sauce, they’re sure to please your palate and bring a taste of the Philippines to your table.

Ingredients (Serves 4-6):

• 1 pound ground pork
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup green peas
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons cooking oil
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Filling: In a skillet over medium heat, add the cooking oil and sauté the onions and garlic until translucent and fragrant. Add the ground pork, breaking it apart with a spatula. Cook until the pork is browned, about 5-7 minutes.

Stir in the diced potatoes, carrots, green peas, soy sauce, oyster sauce, salt, and pepper. Cook until the vegetables are tender, about 8-10 minutes. Remove from heat and let the filling cool.

2. Make the Dough: In a large bowl, combine the all-purpose flour and a pinch of salt. Add the chilled, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough comes together. Shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

3. Roll Out the Dough: Once the dough has chilled, divide it into equal portions (about 2-inch balls). On a floured surface, roll each ball into a circle about 1/8 inch thick. Aim for a diameter of approximately 4-5 inches.

4. Fill the Empanadas: Place about 1-2 tablespoons of the cooled filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape.

Press the edges together to seal, then use a fork to crimp the edges for a decorative finish.

5. Bake the Empanadas: Preheat your oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.

Bake for 25-30 minutes or until the empanadas are golden brown.

Extra Tips:

For added flavor, consider incorporating herbs such as parsley or cilantro into the filling. You can also experiment with different vegetables based on your preference or what you have on hand.

If you have leftover filling, it can be stored in the refrigerator for a few days and used for future empanadas or as a topping for rice. Make sure to keep the dough and filling well-chilled to facilitate a flaky crust, and serve the empanadas warm with your favorite dipping sauce for an authentic Filipino experience!

Spicy Longganisa Empanadas

Spicy Longganisa Empanadas are a delightful twist on the traditional Filipino snack, combining the savory flavors of longganisa, a popular Filipino sausage, with a flaky, golden pastry. These empanadas are perfect for gatherings, parties, or simply as a satisfying meal. The spicy kick from the longganisa adds a bold flavor that will surely excite your taste buds and leave you craving for more.

Making Spicy Longganisa Empanadas at home is a rewarding experience that allows you to savor the comforting tastes of Filipino cuisine. With the right balance of spices and a buttery crust, these empanadas are sure to impress your family and friends. Follow this recipe to create a batch of 4-6 servings, perfect for sharing or enjoying all to yourself!

Ingredients (Serves 4-6):

• 1 pound spicy longganisa, casings removed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium potato, diced
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red chili flakes (optional, for extra spice)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Filling: In a skillet over medium heat, add the spicy longganisa, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.

Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes. Stir in the diced potato, soy sauce, vinegar, black pepper, and chili flakes (if using). Cook until the potatoes are tender, about 8-10 minutes. Remove from heat and let cool.

2. Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until a dough forms. Be careful not to overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

3. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator and divide it into two equal parts. On a floured surface, roll out one part of the dough to about 1/8 inch thick.

Use a round cutter or a bowl to cut out circles approximately 4-5 inches in diameter.

4. Fill the Empanadas: Place a spoonful of the longganisa filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and press the edges to seal.

You can crimp the edges with a fork for a decorative touch.

5. Prepare for Baking: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the sealed empanadas on the prepared baking sheet.

Brush the tops with beaten egg to give them a nice golden color when baked.

6. Bake the Empanadas: Bake in the preheated oven for 25-30 minutes or until the empanadas are golden brown and flaky. Remove from the oven and let cool slightly before serving.

Extra Tips:

When making Spicy Longganisa Empanadas, feel free to experiment with the spice level by adjusting the amount of chili flakes or adding your favorite hot sauce to the filling.

To save time, you can prepare the filling a day in advance and store it in the refrigerator, allowing the flavors to meld beautifully. Additionally, these empanadas freeze well, so you can make a larger batch and enjoy them later—just bake from frozen, adding a few extra minutes to the cooking time.

Cheesy Potato Empanadas

Cheesy Potato Empanadas are a delightful twist on the traditional Filipino empanada, combining the creamy goodness of potatoes with melty cheese wrapped in a flaky crust. These savory pastries are perfect for any occasion, whether as a snack, appetizer, or main dish. The golden-brown exterior gives way to a soft, cheesy filling that will have your taste buds dancing.

Making Cheesy Potato Empanadas is a fun and rewarding process, allowing you to customize the filling to your preference. You can use different types of cheese or even add herbs and spices for an extra kick. With a little patience and skill, you’ll have a platter of these scrumptious empanadas ready to impress your family and friends.

Ingredients (serving size: 4-6 people)

• 2 cups all-purpose flour
• 1/2 cup butter, chilled and cubed
• 1/4 cup cold water
• 1/2 teaspoon salt
• 2 medium potatoes, peeled and diced
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)
• Oil for frying

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Potatoes: In a medium pot, bring water to a boil and add the diced potatoes. Cook until tender, about 10-15 minutes. Drain the potatoes and return them to the pot. Mash the potatoes until smooth, then mix in the shredded cheese, garlic powder, and black pepper. Set aside to cool.
3. Roll Out the Dough: Once the dough has chilled, lightly flour a clean surface and roll out the dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles of dough, about 4-5 inches in diameter.
4. Fill the Empanadas: Place a tablespoon of the cheesy potato filling in the center of each dough circle. Be careful not to overfill, as this can make it difficult to seal. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
5. Fry the Empanadas: In a deep skillet or frying pan, heat oil over medium heat. Once the oil is hot, carefully add a few empanadas at a time, frying until golden brown on each side, about 3-4 minutes per side. Remove them from the oil and place them on paper towels to drain excess oil.
6. Serve: Allow the empanadas to cool slightly before serving. They can be enjoyed on their own or with a dipping sauce of your choice.

Extra Tips

To make your Cheesy Potato Empanadas even more delicious, consider adding cooked meats like ground beef or chorizo to the filling for added flavor. You can also experiment with different cheeses, such as pepper jack for a spicy kick or cream cheese for creaminess.

If you prefer a healthier option, you can bake the empanadas instead of frying them; simply brush them with the beaten egg wash and bake at 375°F (190°C) for about 20-25 minutes or until golden brown. Enjoy your cooking!

Vegetable and Tofu Empanadas

Vegetable and Tofu Empanadas are a delightful Filipino snack that combines a crispy, flaky pastry with a savory filling of fresh vegetables and tofu. These empanadas are perfect for those looking for a meatless option without sacrificing flavor. The combination of ingredients results in a deliciously satisfying dish that can be enjoyed as an appetizer, snack, or even a light meal.

They’re versatile, allowing you to customize the filling based on your preferences or what you have on hand. The process of making Vegetable and Tofu Empanadas may seem intricate, but it’s quite straightforward. With a little preparation, you can create a batch of these tasty pastries that are sure to impress your family and friends. Whether you’re hosting a gathering or just craving something delicious, these empanadas will undoubtedly be a hit.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup firm tofu, crumbled
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.), diced
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)
• Oil for frying

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and mix using your fingers or a pastry cutter until it resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Cook the Filling: In a skillet over medium heat, add vegetable oil. Sauté the chopped onion and minced garlic until fragrant and translucent. Add the crumbled tofu, mixed vegetables, soy sauce, and black pepper. Cook for about 5-7 minutes until the vegetables are tender. Mix in cornstarch to help bind the filling together and remove from heat. Allow to cool.
3. Roll Out the Dough: Once the dough has chilled, take it out and divide it into equal portions (about 8-10 pieces). On a floured surface, roll each piece into a circle about 1/8 inch thick.
4. Fill the Empanadas: Place a spoonful of the vegetable and tofu filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch and to guarantee they’re well sealed.
5. Fry the Empanadas: In a deep skillet or frying pan, heat oil over medium-high heat. Once hot, carefully place the empanadas in the oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels to absorb excess oil.
6. Serve: Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature, making them perfect for any occasion.

Extra Tips:

For added flavor, consider incorporating spices such as cumin or paprika into the filling. You can also experiment with different vegetables based on your preferences or seasonal availability.

If you prefer baking over frying, brush the empanadas with the beaten egg wash and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until golden brown. Enjoy your Vegetable and Tofu Empanadas with a dipping sauce like sweet chili or soy sauce for an extra kick!

Shrimp and Scallop Empanadas

Shrimp and scallop empanadas are a delightful dish that combines the rich flavors of the sea with a flaky, golden crust. These savory pastries are a popular choice in Filipino cuisine and are perfect for gatherings, parties, or a delicious family meal. The sweet and tender shrimp paired with succulent scallops create a filling that’s both satisfying and flavorful, while the crispy outer layer adds a pleasing texture that everyone will love.

Making shrimp and scallop empanadas is a straightforward process, and once you’ve mastered the art of creating the dough and the filling, you can get creative with various ingredients. These empanadas can be served as an appetizer or a main course, and they’re best enjoyed with a side of dipping sauce, such as a spicy vinegar or a tangy garlic sauce. Let’s explore the ingredients and the step-by-step instructions to prepare this mouthwatering dish for 4-6 people.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops, cleaned and chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• Oil for frying

Cooking Instructions:

1. Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Knead the dough briefly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling: In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Add the shrimp and scallops, cooking until they turn opaque. Season with paprika, black pepper, lemon juice, and fresh parsley. Stir to combine and remove from heat. Allow the filling to cool slightly.
3. Roll Out the Dough: After the dough has chilled, roll it out on a floured surface to about 1/8 inch thick. Use a round cutter or a glass to cut out circles about 4-5 inches in diameter.
4. Fill the Empanadas: Place a tablespoon of the shrimp and scallop filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
5. Fry the Empanadas: In a deep skillet or frying pan, heat oil over medium heat. Carefully add the empanadas in batches, frying them for about 3-4 minutes on each side or until they’re golden brown. Remove them from the oil and drain on paper towels.
6. Serve: Plate the empanadas and serve them warm with your choice of dipping sauce. Enjoy the delicious flavors of the sea wrapped in a crispy, flaky shell.

Extra Tips: When making shrimp and scallop empanadas, you can customize the filling by adding vegetables like bell peppers or carrots for extra flavor and nutrition. If you prefer baking instead of frying, brush the empanadas with the beaten egg and bake them in a preheated oven at 375°F (190°C) for 20-25 minutes until golden brown. Always verify that the filling is cooled before placing it in the dough to prevent any sogginess.

Sweet Mango Empanadas

Sweet Mango Empanadas are a delightful twist on the traditional Filipino empanada, offering a sweet and fruity filling that’s perfect for dessert or as a snack. The combination of ripe mangoes and a buttery pastry creates a delicious treat that isn’t only easy to make but also incredibly satisfying.

These empanadas can be served warm or at room temperature and are sure to be a hit at any gathering.

To make the Sweet Mango Empanadas, you’ll need ripe mangoes to create a luscious filling that’s both sweet and slightly tangy. The dough is a simple mix of flour, butter, and water, which comes together quickly. Once assembled, the empanadas are baked until golden brown, resulting in a crispy exterior that perfectly complements the soft, fruity interior. This recipe serves 4-6 people, making it ideal for sharing with family and friends.

Ingredients

• 2 ripe mangoes, peeled and diced
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 egg, beaten (for egg wash)
• Optional: powdered sugar for dusting

Cooking Instructions

1. Prepare the Mango Filling: In a medium bowl, combine the diced mangoes, sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the mangoes evenly with the mixture. Let it sit for about 10 minutes to allow the flavors to meld and the mixture to thicken slightly.

2. Make the Dough: In a large mixing bowl, combine the all-purpose flour and cold cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Slowly add the cold water, mixing until the dough comes together. Be careful not to overwork the dough; it should be soft but not sticky.

3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough firm up, making it easier to roll out.

4. Roll Out and Cut the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.

5. Fill the Empanadas: Place about a tablespoon of the mango filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.

6. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the filled empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden color when baked.

7. Bake the Empanadas: Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown. Keep an eye on them to prevent burning.

8. Cool and Serve: Once baked, remove the empanadas from the oven and allow them to cool on a wire rack for a few minutes. Dust with powdered sugar if desired before serving.

Extra Tips

For the best flavor, use ripe and juicy mangoes, as they’ll provide the sweetest filling. You can also experiment with other fruits, such as peaches or guavas, for a different twist on the recipe.

If you prefer a flaky crust, consider using a mix of butter and shortening in the dough. Finally, for a more indulgent treat, serve the empanadas with a scoop of vanilla ice cream or a dollop of whipped cream!

Filipino Chili Empanadas

Filipino Chili Empanadas are a delightful fusion of flavors, combining the rich taste of seasoned ground meat with the warmth of spices, all wrapped in a flaky pastry shell.

These savory pastries are perfect for sharing at gatherings or enjoying as a delicious snack. The crispy exterior and the spicy filling make for an exciting bite that pleases the palate. Whether served warm or at room temperature, Chili Empanadas are sure to be a hit among family and friends.

Making these empanadas is a straightforward process that can be enjoyed by both novice and experienced cooks. While the dough can be made from scratch, using pre-made dough is a great time-saver for busy kitchens. The filling can be customized to suit your taste preferences, allowing you to adjust the level of heat or add additional ingredients like cheese or vegetables. Let’s get started on this tasty adventure!

Ingredients (Serves 4-6 people):

• 2 cups all-purpose flour
• 1/2 cup cold butter, diced
• 1/4 cup cold water
• 1/2 teaspoon salt
• 1 pound ground beef or pork
• 1 cup diced onions
• 2 cloves garlic, minced
• 1-2 green chilies, chopped (adjust for spice level)
• 1 teaspoon soy sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1 egg (for egg wash)
• Oil (for frying)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the diced cold butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Cook the Filling: In a large skillet over medium heat, add a tablespoon of oil and sauté the diced onions until translucent. Add the minced garlic and chopped green chilies, cooking for an additional minute. Then, add the ground meat and cook until browned. Drain excess fat if necessary.
3. Season the Filling: Stir in the soy sauce, ground black pepper, and paprika. Cook for another 2-3 minutes until everything is well combined. Remove the skillet from heat and let the mixture cool slightly.
4. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a small bowl to cut out circles, approximately 4-5 inches in diameter.
5. Fill the Empanadas: Place a tablespoon of the meat filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal. You can use a fork to crimp the edges for a decorative touch.
6. Prepare for Frying: Beat the egg in a small bowl and brush the egg wash over the top of each empanada to give them a golden color when fried.
7. Fry the Empanadas: In a deep skillet or frying pan, heat enough oil for frying over medium heat. Fry the empanadas in batches until they’re golden brown on both sides, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
8. Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce!

Extra Tips:

When making Filipino Chili Empanadas, you can experiment with different fillings, such as chicken, shrimp, or even a vegetarian option with beans and vegetables.

If you prefer baking over frying, you can place the filled empanadas on a baking sheet and bake them at 375°F (190°C) for about 20-25 minutes or until golden brown.

To enhance the flavor of the filling, consider adding spices like cumin or a splash of vinegar for a tangy kick. Enjoy your cooking experience!

Ube (Purple Yam) Empanadas

Ube empanadas are a delightful twist on the traditional Filipino pastry, incorporating the vibrant and delicious flavor of purple yam. These empanadas aren’t only visually stunning with their rich purple hue but also offer a sweet, earthy taste that’s truly unique.

Ube, a staple in Filipino desserts, is packed with nutrients and adds a distinctive flavor that’s bound to wow your family and friends. These empanadas can be served as a snack, dessert, or even as part of a festive celebration.

Making ube empanadas involves creating a flaky pastry dough filled with a creamy ube filling. The process can be fun and rewarding, especially when you see the end result—a batch of golden, crispy empanadas that are bursting with color.

Whether you’re a seasoned cook or a beginner, this recipe will guide you through each step, guaranteeing you create an irresistible treat that captures the essence of Filipino cuisine.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1/4 teaspoon salt
• 1 cup ube halaya (purple yam jam)
• 1/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• Oil for frying

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled cubed butter into the flour mixture, and using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling: In a medium bowl, mix the ube halaya, sweetened condensed milk, and vanilla extract until well combined. This mixture will serve as the sweet filling for your empanadas. Set aside.

3. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator. On a floured surface, Roll Out the Dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 4 to 5 inches in diameter.

Gather any scraps, re-roll, and cut additional circles.

4. Assemble the Empanadas: Place a tablespoon of the ube filling in the center of each dough circle. Be careful not to overfill. Fold the dough over to create a half-moon shape, pressing the edges to seal.

You can crimp the edges with a fork for a decorative touch or use your fingers to pinch the edges together.

5. Fry the Empanadas: In a deep frying pan, heat oil over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the empanadas in batches, taking care not to overcrowd the pan.

Fry for about 3-4 minutes on each side or until golden brown. Use a slotted spoon to transfer the cooked empanadas to a plate lined with paper towels to drain excess oil.

6. Brush and Serve: Once all the empanadas are fried, brush the tops with the beaten egg for a shiny finish. Serve the ube empanadas warm, either plain or with a drizzle of additional sweetened condensed milk if desired.

Extra Tips:

For the best results, confirm that your butter is very cold when making the dough, as this will help create a flaky texture.

If you prefer baked empanadas, you can preheat your oven to 375°F (190°C) and bake the empanadas for about 20-25 minutes or until golden brown, brushing them with the egg wash before baking.

Additionally, feel free to experiment with the filling by adding shredded coconut or nuts for added texture and flavor. Enjoy your ube empanadas fresh, as they taste best the day they’re made!