Best Filipino Empanada Dough Recipes

FILIPINO EMPANADAS

Steps:

• In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft.
• Add pork mince and cook for a few minutes until it starts to brown.
• Stir in carrot and potato and continue cooking for a few more minutes.
• Add peas, sultanas, soy sauce, oyster sauce, sugar, white pepper and water. Stir well.
• Continue to cook the mixture over a low heat, stirring so the mixture does not burn, until liquid has evaporated.
• Cover and place empanada filling to the side to cool while making the pastry. If it is a hot day, I suggest you put the filling in the fridge once it has cooled slightly.
• Place flour, sugar, baking powder and salt in a large bowl, whisk together.
• Add lard to the flour mixture. With the tips of your fingers rub (see notes) the lard into the flour mixture.
• Whisk water, egg and vinegar together and add to flour mixture.
• Mix until combined and then turn out on to a lightly floured bench.
• Knead until mixture forms a smooth dough. Adding a little more flour if too sticky to handle.
• Shape into a flatish ball and wrap in plastic. Place in the fridge for 20 minutes to rest.
• Divide dough into 18 round balls, and cover with some plastic wrap to avoid them drying out while assembling.
• On a floured bench, roll out a dough ball with a rolling pin, until around ½ centimetre thick.
• Place 2 tablespoons of empanada filling in the centre of the rolled out dough.
• Fold the dough in half over the filling, then seal the empanada but pleating* the edges and crimping as you go.
• You can see how I do it on Instagram here.
• Continue with the remainder of the dough and filling. Keeping the empanadas covered as you go so they don't dry out.
• Place enough vegetable oil in a wok, which would be high enough to cover the empanadas. Heat oil until it reaches 180°C (350°F). Cook a few empanada at a time (don't crowd the wok) until they are golden brown.
• Once golden remove from the wok and drain on kitchen paper towel.Serve immediately.

EMPANADA DOUGH

Steps:

• Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.