How To Make Pork Empanada

5 from 1 vote

Pork Empanada is a golden, flaky pastry filled with a delicious mix of savory ground pork, tender vegetables, and a hint of sweetness from raisins, offering a perfect balance of flavors in every bite.

Prep Time1

Cook Time15

Total Time1 15

Course: Appetizer

Cuisine: Filipino

Keyword: empanada recipe, empanadang baboy, pork empanada, pork turnover

Servings: 15 pcs

Calories: 208kcal

Author: Manny

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

Cooking Tips:

Keep Your Ingredients Cold for Flaky Dough

To achieve a flaky and tender empanada crust, always use cold butter and ice-cold water. Cold ingredients prevent the butter from melting prematurely, which helps create pockets of steam while baking or frying, resulting in a light, crispy texture. Chill the dough in the refrigerator before rolling it out to make it easier to handle and shape.

Season Generously and Taste the Filling

The flavor of your empanada largely depends on the seasoning of the filling, so don’t be afraid to season generously. As the filling cooks, taste and adjust the seasonings, balancing the savory, salty, and slightly sweet flavors. Remember, a well-seasoned filling ensures that every bite of the empanada is full of deliciousness.

Seal the Edges Tightly to Prevent Leaks

To keep the filling from spilling out during cooking, make sure to seal the edges of the dough tightly. You can crimp the edges with a fork or create a decorative fold, pressing firmly to ensure the dough sticks together. A secure seal not only keeps the filling intact but also adds a beautiful, professional look to your empanadas.