Beef
Easy Filipino Beef Empanada Recipe for Beginners (Delicious)
Filipino beef empanadas are a unique and satisfying treat with a combination of savory, flaky pastry and hearty, spiced beef filling. The key flavors come from garlic, onions, soy sauce, vinegar, and banana ketchup in the filling, while the textures range from crisp and tender empanada dough to the soft, juicy ground beef mixture inside. In this recipe, you’ll learn how to make baked empanadas with authentic Filipino spices and seasonings for a delicious experience exploring this traditional snack.
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A Journey into Filipino Empanada Culture
History of Empanadas in the Philippines
Empanadas likely originated in Galicia, Spain before spreading to the Philippines during the colonial period in the 16th century. The name comes from the Spanish verb empanar, meaning “to wrap in bread.” Filipino empanadas evolved over centuries with influences from Spanish, Mexican, Chinese, and native cooking traditions. They became a popular handheld snack sold by street vendors, markets, and restaurants across the islands. Today, empanadas remain a quintessential food representing the blended culinary heritage of the Philippines.
The Role of Empanadas in Filipino Culture
Empanadas are an integral part of Philippine fiestas, holidays and celebrations. They are commonly served at parties, family gatherings, and community events as a special treat. The pastries represent the spirit of camaraderie and joy. Their portability also makes them convenient for potlucks and buffets. Beyond parties, empanadas are a go-to snack for family meals, merienda (afternoon snack), and pulutan (food served with alcohol). Both homemade and store-bought empanadas are deeply embedded in Filipino food culture.
What Makes Filipino Empanadas Unique
Filipino empanadas differ from other regional empanada styles, like Argentine or Mexican, in several ways:
- Smaller size – Filipino empanadas are bite-sized, with pastry discs 3-4 inches in diameter.
- Flaky pastry – The dough uses baking powder or lye water for a puffy, crunchy texture.
- Sweet spicy glaze – Topped with sugar and chili flakes for sweet heat.
- Banana ketchup – Adds tangy sweetness to fillings instead of tomato ketchup.
- Vinegar and soy – Black vinegar and soy sauce lend signature Filipino umami flavors.
Essential Ingredients for Filipino Beef Empanadas
Flavorful Beef Filling
- Ground beef – Use a mix of chuck and sirloin for the right fat content
- Onions – Provides aromatic flavor base
- Garlic – Essential for Filipino cuisine, adds pungency
- Vinegar – Black or white vinegar contributes sour tang
- Soy sauce – Adds deep umami dimension
- Oyster sauce – Further enhances savoriness
- Banana ketchup – Provides mild sweetness and thickens filling
- Raisins – Plump, sweet bursts of fruit
Flaky, Tender Empanada Dough
- All-purpose flour – Provides structure to dough
- Salt – Enhances flavor
- Baking powder – Creates airy layers and flakiness
- Lard or shortening – Adds richness and tender crumb
- Egg yolks – Help bind dough and add moisture
- Water – Hydrates dough for optimal consistency
Seasonings and Spices
- Black pepper – Essential savory accent
- Paprika – Provides mild heat and red color
- Dried oregano – Echoes Mediterranean influences
- Ground cumin – Earthy warmth
- Chili flakes – Optional added heat and piquancy
Preparing the Ingredients
Spiced Ground Beef Filling
To prepare the filling:
- Saute onions and garlic in oil until softened and translucent
- Add ground beef and cook until browned and crumbled throughout
- Stir in soy sauce, oyster sauce, vinegar, and ketchup
- Season with salt, pepper, cumin and paprika
- Fold in raisins
- Simmer for 10-15 minutes to meld flavors
- Cool filling completely before assembling empanadas
Smooth, Elastic Dough
For the dough:
- Whisk together flour, salt, baking powder in a bowl
- Work in solid fats using fingers or food processor
- Make a well in the center and add egg yolks and water
- Use a fork to gradually incorporate wet ingredients into dry
- Knead dough until it forms a smooth ball, about 8 minutes
- Cover with plastic wrap and chill for at least 30 minutes
Shaping the Discs
- Divide chilled dough into 16-20 equal pieces
- Roll each piece into a ball
- Flatten ball into a small disc, around 3-4 inches wide
- Use a rolling pin to roll discs into even rounds, less than 1/4 inch thick
- Arrange discs on parchment paper-lined baking sheets
How to Make Filipino Beef Empanada
Filling and Sealing
To assemble empanadas:
- Spoon 2-3 tablespoons of cooled filling into the center of each dough disc
- Using fingertips, moisten edges of dough with water
- Fold dough over filling to create a half-moon shape
- Firmly press edges to seal
- Use fork tines to crimp and seal edges
Baking Temperature and Time
Bake empanadas at 375°F for 25-30 minutes, until golden brown.
Key tips:
- Place empanadas at least 1 inch apart on baking sheets
- Rotate pans halfway through for even baking
- Check after 25 minutes, extending bake time if needed
Achieving a Perfect Golden Crust
To ensure empanadas have a crisp, browned crust:
- Brush tops with beaten egg before baking for sheen and color
- Bake near top of oven for maximum exposure to heat
- Open oven periodically to allow steam to escape
- Watch closely near end to avoid burning bottoms
Tips and Tricks from Experienced Cooks
Extra Flaky, Tender Dough
- Use a combination of lard and butter for ultimate flakiness
- Add an extra egg yolk to dough for richness
- Refrigerate dough for 1 hour or overnight before rolling
- Handle dough as little as possible when shaping to prevent toughening
Customize the Filling
Try these filling variations:
- Chicken or pork instead of beef
- Diced potatoes or sweet potatoes
- Shredded cheese
- Cooked lentils or mung beans
- Finely chopped veggies like carrots and peas
Achieve Perfect Browning and Doneness
- Bake empanadas on the middle rack of the oven
- Use a meat thermometer to check filling temperature
- If browning too quickly, loosely tent with foil
- For thorough cooking, bake until filling reaches 165°F
Serving and Enjoying Filipino Empanadas
Traditional Serving Styles
Empanadas are often served:
- As finger food at parties
- In bamboo trays, lined with banana leaves
- As an afternoon merienda treat
- With rice as a meal on their own
Delicious Garnishes and Pairings
- Vinegar with chopped garlic for dipping or drizzling
- Atchara – Pickled green papaya
- Sliced tomatoes
- Sautéed saba bananas
- Rice or noodles
- San Miguel beer
Conclusion: Filipino Beef Empanada
Making delicious Filipino beef empanadas requires:
- A well-seasoned filling with beef, onions, garlic, spices, vinegar, and banana ketchup
- Flaky empanada dough with solid fat that’s chilled before rolling
- Properly shaped, filled, and sealed empanada discs
- Baking at 375°F until empanadas are golden-brown and filling is 165°F
- Enjoying this favorite snack with traditional condiments like vinegar
With this complete guide to techniques, ingredients, and culture, you can master baking empanadas and share this treasured Filipino treat with friends and family. The journey will give you an appreciation for the cuisine of the Philippines. Enjoy the flaky pastry and savory beef filling of these handheld delights.
Ingredients
- For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water (more if needed)
- For the Beef Filling:
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ pound ground beef
- ½ cup potatoes, diced (optional)
- ½ cup carrots, diced (optional)
- ½ cup raisins (optional)
- ½ cup green peas (optional)
- 1 tablespoon soy sauce
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika (optional)
- ¼ cup beef broth (or water)
- Achuete oil (optional, for orange coloring)
- For Egg Wash (optional):
- 1 egg yolk
- 1 tablespoon water
- For Cooking:
- Vegetable oil for frying
- Optional Additional Fillings:
- Shredded cheese
- Chopped boiled eggs
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the all-purpose flour and salt.
- Using a pastry cutter or your fingers, cut the cold butter cubes into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and toss with a fork until the dough just comes together. Be careful not to overmix.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Beef Filling:
- Heat cooking oil in a pan over medium heat. Sauté the chopped onion until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Crumble in the ground beef and cook, breaking it up with a spoon, until browned.
- If using, add diced potatoes and carrots and cook for a few minutes until slightly softened.
- Stir in raisins, green peas (if using), soy sauce, black pepper, and paprika (if using).
- Pour in the beef broth (or water) and simmer for 10-15 minutes, or until the liquid has mostly evaporated and the filling thickens slightly.
- For a richer flavor and orange coloring, add a few drops of achuete oil (optional).
- Taste and adjust seasonings with additional soy sauce or pepper if needed.
- Let the filling cool slightly before assembling the empanadas.
- Assemble the Empanadas:
- Preheat oven to 375°F (190°C) for baking (optional).
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- Cut out circles from the dough using a cookie cutter or a drinking glass.
- Place a spoonful of the cooled beef filling in the center of each dough circle.
- Brush the edges of the dough circle with egg wash (optional) for better sealing.
- Fold the dough circle over the filling to form a half-moon shape.
- Crimp the edges with a fork to seal the empanadas tightly.
- Repeat with remaining dough and filling.
- Cooking the Empanadas:
- Frying: Heat enough vegetable oil in a large frying pan over medium heat. Once hot, carefully add the empanadas and fry for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Baking: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash (optional) for a golden sheen. Bake for 30-35 minutes, or until golden brown and cooked through.
- Serve and Enjoy!
- Let the empanadas cool slightly before serving. Enjoy them warm with your favorite dipping sauce like vinegar or salsa.
Notes
- You can adjust the filling to your preference. Some variations include adding shredded cheese, chopped boiled eggs, or other vegetables like corn or bell peppers.
- If the dough becomes too dry while rolling out, add a teaspoon of ice water at a time until it becomes pliable.
- Don't overfill the empanadas, or they might burst open while cooking.
- If baking the empanadas, keep an eye on them during the last few minutes of baking to prevent over-browning.
- Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat them in a preheated oven or toaster oven for best results.
Nutrition Facts
Filipino Beef Empanada Recipe
Serves: 12-15 servings
|
Amount Per Serving: Per Empanada
|
||
|---|---|---|
| Calories | 300-400 | |
| % Daily Value* | ||
| Total Fat 15-25g | 23.1% | |
| Saturated Fat 5-10g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 30-40mg | 10% | |
| Sodium 200-300mg | 8.3% | |
| Total Carbohydrate 25-35g | 8.3% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars 5-10g | ||
| Protein 10-15g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium Low | Iron Good source | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me