Pork Empanadas

Moving from the Philippines to Italy 13 years ago started my adventures in my life. But I left behind a lot of things that I’m accustomed to. The simple way of living, FOODS that I love! I was in Italy for 10 years and I learn a lot of things. Their culture. The way of  living. And I love it. But then I needed to move out again. And settle here in the US. For 3 years now  I lived here in the US and there’s a lot of things that I’m still learning. So during the course of my moving I’m craving to a lot of foods that I usually eat! And one of them is Empanada, from my hometown. I remember when I was a kid, there’s a store near our house, who always has a hot fried empanadas. And it’s the best!

For those who’s not aware about the Empanada here’s a link to Wikipedia.The actual process of making the empanadas, though, is not overly difficult. The dough, for instance, comes together quickly and requires no resting time.  Similarly, the filling of pork, potato and spices cooks quickly, but it does need time to cool. So we must be aware of this. Before making empanadas. And remember, Empanadas is not for a quick meal. There’s a various stages of preparations. If you use this recipe to make Empanadas, I suggest to roll the dough thinner than you thought it need to. So this is a Filipino Pork Empanada. A Spanish influenced dish that always been a favorite in parties and as a snack. Filippino empanadas can be sweet or savory and usually deep fried because most of Filipinos doesn’t have an oven at home.



  • 1lb ground Pork
  • 1 medium onion minced
  • 3 cloves of garlic minced
  • 1 1/2 cup of Potatoes diced
  • 1 1/2 cup of Carrots
  • 1 cup of Green Peas
  • 1/2 cup of Raisins
  • 1 tsp of Salt ( or more , it depends on how you like your food)
  • 1/2 tsp Ground Black Pepper
  • 1/2 tablespoons white sugar
  • 2 tablespoons cooking oil
  • 4 Hard Boiled eggs cut in 8 pcs
  • 1 tablespoons Chicken Granules
  • 1/2 cup of water


  • 3 cups Flour
  • 4 tablespoons white sugar
  • 6 tablespoons water, cold
  • 1 piece raw Egg
  • 1 cup Butter, cold
  • 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt



In the heated pan, pour the cooking oil and allow to heat-up. Saute the garlic until golden brown and fragrant. Add in the onions. Add the ground pork and cook it until the colors turns brown. About 5 minutes. Then add the potato, and carrots. Saute for 2 minutes and then add the chicken granules and the 1/2 cup of water and let it simmer  for about 10 minutes or until the vegetables are tender. Add the greens peas, raisins, and sugar and let it simmer for another 5 minutes. Sprinkle salt and pepper. Turn off the heat. Drain the excess liquid and set it aside. Let it cool. At least 1 hour.

So when you know that the filling is cold. You can starts making the dough for the crust.


In a mixing bowl combine all the dry ingredients. Flour, sugar,baking powder and salt. Then mix well. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this).

Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.

Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Set aside in a cool place for at least 20 minutes

Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

Place 1 1/2  tablespoons of filling at the middle of the flattened dough. A piece of hard boiled eggs. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

Crack the egg and separate the white from the yolk. Beat the egg whites and add some water. This is our egg wash, if we are baking them. Glaze the crust by brushing the eggs wash.

Put wax paper on the baking tray  or grease it. Then arrange the empanadas in to the pan.

Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

If you decide that you want to deep fried it. Just make sure the oil is hot. And deep fried it until golden brown.

              So the first time I made the Empanadas, I baked it. And then, the following day, I made another batch and I deep fried it. And I like the deep fried version the best. The flakiness of the crust really came out. And it melts in your mouth.

I hope you guys enjoy this recipes as I did. And thanks for stopping by.


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