Empanadas are a popular type of savory pastry enjoyed in many countries around the world, including the Philippines. The word “empanada” comes from the Spanish word “empanar,” which means to wrap or coat in bread. The dish has its roots in Spain, where it was first made and then brought to other countries through colonization and trade. In the Philippines, empanadas have become a staple snack food enjoyed by people of all ages.
A Taste of Home: Making Filipino-Style Pork Empanadas
A flaky pastry crust and savory filling, empanadas are one of the favorite snacks in many countries, but the Filipino version is exceptional. As a merienda or a gathering companion, these mouthwatering pastries have become part of the Filipino family’s staple. Beauty does not only reside in the flavors but also with the stories it brings.
A History-rich Dish
The word “empanada” is the Spanish empanar which refers to the action of wrapping or coating in bread. The Spaniards brought this pastry into the country during colonization, and since then, the locals have transformed it according to the Filipino palate. Locals put their distinct taste upon it by adding raisins and peas that confer some sweetness to that savory filling. My grandmother, Aling Nena, would share with me how she learned to make these hand pies from her mother, who learned it from a neighbor in the old town of Vigan.
Every one of those bites at this flaky goodness brings nostalgia for many Filipinos. I remember only that during every town fiesta, my Tita Lilia would prepare, just to mention, batches and batches of these pastries. She’d wrap the filling with dough so soft it would melt in your mouth. Sitting on a bamboo chair with a plateful of empanadas and watching the afternoon slip by-it’s these simple memories that make this dish more than just food but a connection to our roots.
Preparing the Flavorful Filling
The filling is the heart of any empanada. It is slow-cooked grounded pork with garlic and onions; add chopped potatoes and carrots, so there will be texture to the filling, of course green peas and bell peppers adding a splash of color, and of course, my cousin Kuya Boyet would always say that the secret to the deliciousness of the filling lies in how you let all the ingredients mix together in the pan. He used to sauté the garlic and onions until the house was permeated by their fragrance before adding them into the pan with the meat.
Now when the ground pork is browned and seasoned, you throw in a bit of sweetness with raisins, creating a wonderful balance of contrasting flavors. At times, I thought this touch of sweetness was what separated the Filipino version from the Spanish cousin. Whenever we made empanada, I always managed to sneak a spoonful of the filling out of the pan before it even reached the plate. My mom would pretend to be annoyed, but I knew she secretly loved that I enjoyed her cooking so much.
Creating the Dough
Creating the dough for this recipe is actually much less difficult than one can imagine. This begins with a mere mix of flour, sugar, baking powder, and salt. That is easy enough: adding ice-cold water gradually until it forms a smooth dough. My sister, Ate Gina, used to make a point to mention how important it is to keep the dough cold so that it achieves that perfect flakiness.
Finally, roll the dough into little balls. One thing needs to be done-dry the resting of the refrigerated dough and let the butter set in that; consequently, will result in a fried crispy crust. Aunt Gina would sit there and tell me stories of our great aunt who made rolls out by stretching the dough perfectly, and the cut ends had to be equal as well. As a kid, I found it all quite the fuss over nothing. It’s only a pastry, after all. But now that I know what goes into its making, I realize that all those tiny little details do make a difference.
Coming Together and Frying to Perfection
At last, you are ready to assemble all that you have made. Take out the dough, roll it flat. Put a spoonful of the filling at its center, fold over into a half-moon shape, and that is it. My uncle, Tito Jun used a fork to crimp the edges so that none of the filling would spill out during frying. He is making these empanadas with so much care, and I started to appreciate how precious patience was in preparing a good meal for me.
Deep-fried, these pastries come out exquisitely golden, crisp on the outside, warm and savory within every bite. What fills the kitchen with aroma during cooking is enough to make anyone’s mouth water. Tito Jun would say: “The best way to know if they’re done is when you listen for the sizzle. When empanada stops whispering, it’s time to take them out,” he’d say jokingly.
A sharable delight to indulge and savor.
These meat-filled pastry snacks are more than a favorite; they can be a form of conversation, comfort food, and bond to our shared heritage. This is one dish that never fails to bring people together: eaten or packed in a lunchbox, either with sweet chili sauce or just wrapped. I come from a long line of families who have made this for as long as any of us can remember, so now it has become something I wish to pass on to the next generation.
So, the next time you’re craving that comforting warmth and satisfaction, why not give these savory treats a go at home? Trust me, with each bite you’re going closer to home, wherever you are.
How To Make Pork Empanada
Ingredients
For the pastry:
- 6 cups All-purpose flour
- 1/2 cup white sugar
- 1 tsp. baking powder
- 1 tsp. fine salt
- 6 Tbsp. shortening or butter
- 1 cup cold water
- cooking oil for frying
For the filling:
- 4 Tbsp. cooking oil
- 4 cloves garlic minced
- 2 white onions minced
- 1 kilo ground pork
- 2 tsp. ganulated seasoning e.g. Magic Sarap
- 1/2 tsp. fine salt
- 1/8 tsp. ground blackpepper
- 1/2 cup raisins
- 1 cup green peas
- 2 medium size potatoes cut into small cubes
- 1 pc carrot cut into small cubes
- 1 red bell pepper finely chopped
- 1/2 cup water
- 3 tsp. sugar
Instructions
To make the pork filling:
- In a large skillet, heat oil and saute garlic and onions until onions are cooked.
- Add in ground pork and stir cook for a few minutes.
- Then add salt, pepper and granulated seasoning.
- Stir cook for 1 minute then add potatoes, carrots and water.
- Simmer for at least 5 minutes and stir cook to prevent the meat from sticking on the pan and to cook it evenly.
- Add in the raisins, peas, bell peppers and sugar and adjust the seasonings.
- Cook for 2 minutes more or until the liquid has almost evaporated. Set aside to cool.
To make the pastry dough:
- Combine flour, white sugar, baking powder and salt. Mix the dry ingredients using a wire whisk.
- Add in the pieces of butter to the dry ingredients and mix them until the butter is well mixed 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.
- 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 bowl lined with paper towels to drain excess oil, Then transfer to a plate and serve.
Notes
JoyniRoned
is it normal for the empanada dough to be uncrispy once it cools down?
Manny
Hi JoyniRoned, I think its normal for the empanada to lessen its crispness once it cools down.
Manny
Hi Dang, you are welcome!
Dang
Thanks for the recipes! 👌👌
Patty
I always refer to your site for Filipino recipes. Thanks you!!
Manny
Hi Patty, thanks or visiting and hope you will visit often!
krizza
sir do you have a compilation of your recipes?
Manny
Hi Krizza, I only have a ebook but very few recipes in it. You can download it by subscribing on my email list. Just scroll above and you will find the link.
Helen
I don’t actually know where the vinegar for? in your pastry ingredient.
Manny
Hi Helen, I corrected the recipe already and thanks for your feedback.