Empanada is a very versatile appetizer where you make any kinds of filling imaginable. Like corned beef for example. You can make delicious and appetizing corned beef empanada using frozen or canned corned beef. And the veggies combined with the corned beef, you can also substitute the potatoes or carrots with your favorite veggies.
Empanada is usually eaten as an appetizer or as s snack and it can also be served anytime of the day whether eaten as breakfast or mirienda with your favorite beverage either softdrinks, fruit juice, coffee or hot chocolate drink. And not only that, it can also be served in parties and if there are kids around you can be sure that they will love this corned beef empanada.
Corned Beef Empanada: A Filipino Snack Staple
There’s something about the smell of freshly fried empanadas that takes me back to my childhood. My Tita Linda used to make these every Sunday afternoon after church. While most of the family devoured the classic chicken or pork varieties, her corned beef empanadas were always the star of the show. Packed with tender, savory filling and wrapped in a golden, flaky crust, they were comfort food at its finest.
Empanadas, a beloved snack in the Philippines, have a history rooted in Spanish colonization. The name comes from the Spanish word empanar, which means “to coat or wrap in bread.” Over the years, Filipinos have given this dish their twist, stuffing it with everything from adobo flakes to sweet langka. But today, we’re focusing on a simple yet crowd-pleasing variant: the corned beef empanada.
Why Corned Beef Empanada Works Every Time
Corned beef empanadas are an excellent choice for beginners because the filling is both straightforward and forgiving. Using canned or frozen corned beef means you’re already working with a flavorful base. The addition of diced potatoes, carrots, and cabbage brings texture and a hint of sweetness that balances the saltiness of the meat. This combination works because each ingredient complements the other—creating a filling that’s hearty but not overwhelming.
One trick my cousin Anton taught me is to add grated cheese to the mixture. This simple step elevates the flavor and creates a creamy, savory surprise in every bite. The sprinkle of chili flakes, if you’re feeling adventurous, adds a subtle kick that’s perfect for those who enjoy a bit of spice.
Making the Perfect Empanada Dough
The secret to a perfect corned beef empanada lies as much in the crust as the filling. A good empanada shell should be crisp yet tender, with a slight crumble as you bite into it. My brother Leo, who’s an aspiring chef, swears by chilling the dough before rolling it out. Refrigerating the dough for 20 minutes allows the butter to firm up, making the crust flakier when fried.
Mixing the dough is a tactile experience, one I’ve come to enjoy. Combining flour, sugar, baking powder, and salt forms the base, while butter adds that essential richness. Slowly incorporating water brings everything together into a smooth, pliable dough.
Rolling out the dough to the right thickness is key. Too thin, and it might tear; too thick, and it could overpower the filling. Aim for about half a centimeter, which is just enough to hold the generous portion of filling while ensuring a balanced bite.
The Joy of Frying
I’ll admit, deep frying intimidated me at first, but Lola Nita’s advice always stuck with me: “Keep the oil hot, anak, but not too hot, or you’ll burn it.” Using medium-high heat ensures the empanadas cook evenly, turning golden and crisp without becoming greasy. A quick three to five minutes per batch is all you need.
Draining the fried empanadas on paper towels is essential to remove excess oil. This step not only makes them less greasy but also ensures they stay light and crisp. Watching the plate pile up with perfectly golden empanadas is one of the most satisfying moments in the kitchen.
A Dish for All Occasions
Corned beef empanadas are wonderfully versatile. Serve them as a hearty breakfast with a cup of kapeng barako, or pair them with a cold bottle of soda for a satisfying mid-afternoon snack. They’re also a hit at parties, especially with kids. My nieces and nephews often compete to see who can eat the most, their hands dusted with crumbs as they go for seconds (and thirds!).
What’s more, empanadas can be prepared ahead of time. You can freeze the uncooked empanadas and fry them as needed, making them a lifesaver for busy days. My sister Celia always keeps a stash in her freezer for those sudden cravings or surprise guests.
A Dish Full of Stories
Beyond the flavors and textures, what I love most about corned beef empanadas is their ability to bring people together. Making them is often a family affair, with one person mixing the dough, another filling, and someone else frying. The kitchen hums with laughter, chatter, and the sizzle of hot oil—a reminder of the joy food brings into our lives.
Whether you’re recreating your childhood memories or starting new traditions, corned beef empanadas are a dish worth mastering. So roll up your sleeves, gather your ingredients, and let this simple yet delicious snack bring a slice of Filipino warmth to your table.
How to Make Corned Beef Empanada
Ingredients
Empanada Filling:
- 400 gram canned corned beef
- 3 medium potatoes diced
- 1 Tbsp. cooking oil
- 1 small onion chopped
- 1 cup cabbage shredded
- 3 Tbsp. butter melted
- 2 Tbsp. spring onion chopped
- salt and pepper to taste
- chili pepper flakes optional
- 1/4 cup carrots cubed
- 1/4 cup cheddar cheese grated
- 1/4 cup water
Empanada Dough Ingredients:
- 3 cups All-purpose flour
- 1/4 cup white sugar
- 1/2 tsp. baking powder
- 1/2 tsp. fine salt
- 3 Tbsp. shortening or butter
- 1/2 cup cold water
- cooking oil for frying
Instructions
How to make filling of Corned Beef Empanada:
- In a large pan, heat oil and saute onion and garlic until the onion are soft. Then add in the the corned beef, carrot, water and potatoes then stir.
- Simmer for at least 5 minutes then add the cabbage and season with salt and pepper. Simmer again for another 2 minutes and turn off heat.
- In a bowl, put the corned beef mixture and add in grated cheese and spring onions. Mix well until well blended. You can also add in the chili pepper flakes to make it spicy. Set aside and let it cool.
To make the empanada dough:
- Combine flour, white sugar, baking powder and salt. Mix the dry ingredients using a wire whisk.
- Add in the butter to the dry ingredients and mix them until the butter is well blended with the flour mixture.
- Add in the water and knead until the mixture turns into a smooth dough.
- Grab about 4 tablespoon of dough and form it into a ball. Do the same for the rest of the dough.
- Put in the refrigerator for about 20 minutes. In the meantime prepare a clean surface, like a chopping board, and dust with flour.
To make the Corned beef empanada:
- Get a piece of dough and press it on the surface of the chopping board until it become flat.
- Using a rolling pin, flatten it further until thickness become at least half a centimeter thick.
- Place 4 tablespoon of filling on the center of the flattened dough.
- Fold the dough and seal the round edges by crimping or folding it.
- You can also seal the edges by pressing a fork. Do the same for the rest of the dough and filling.
- In a deep frying pan, heat oil about 3 cups and deep fry the empanadas for 3 to 5 minutes or until the empanadas turns golden brown.
- Place the empanadas in a plate lined with paper towels or wire rack to drain excess oil, Then transfer to a plate and serve.
Notes
Cooking Tips:
Chill the Dough for a Flakier Crust
To achieve a light and flaky crust, always chill the dough before rolling it out. Refrigerating for at least 20 minutes helps firm up the butter, which creates air pockets as it cooks. This technique ensures a tender yet crisp bite that perfectly complements the savory filling.Don’t Overfill the Empanada
While it’s tempting to pack in as much filling as possible, overfilling can cause the dough to tear or the empanada to burst during frying. Stick to about 3-4 tablespoons of filling to maintain the right balance. This makes sealing the edges easier and helps the empanada keep its shape while cooking.Use Medium Heat for Even Frying
Deep frying requires careful temperature control to achieve the perfect golden crust. Medium heat ensures that the empanadas cook evenly, avoiding raw dough inside or burnt edges. To test the oil, drop a small piece of dough into the pan—if it sizzles steadily, it’s ready to go!
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