Filipino Empanadas recipe, Filipino Recipes

Prep: 30 mins + 30 mins standing time.  Cooking: 1 hr 15 mins.  Makes 24.

Ingredients for filling:

  • 1 tbs oil
  • 4 bacon slices, chopped
  • 1 large onion, finely chopped
    3 garlic cloves, chopped
  • 5 1/2 oz ground pork and veal
  • 5/2 oz ground chicken
  • 2 tbs tomato paste
  • 1 tsp soft brown sugar
  • 2 hard-boiled eggs, chopped
  • 4 pickles, finely chopped (optional)
  • 1/2 cup cilantro, chopped
  • 1 egg white, beaten
  • Oil, for shallow frying

Ingredients for pastry:

  • 4 1/2 cups all-purpose flour
  • 2 eggs beaten
  • 2 tsp superfine sugar
  • 3 1/2 oz butter, melted, plus extra for brushing

To make filling: Heat oil in a frying pan and add bacon, onion, and garlic.  Cook over medium heat for 5 minutes, stirring regularly.  Add the ground pork and veal, and the ground chicken, cooking for another 5 minutes or until browned, breaking up any lumps that might form.  Add tomato paste, sugar, and 1 tbs water to the pan and bring to a boil, stirring constantly.  Reduce hat and simmer, uncovered for 20 minutes.  Add egg, pickles, and coriander.  Set aside and cool for 30 minutes.

To make pastry:  Combine flour, 1 cup water, egg, sugar, and butter in a food processor and process for 20-30 seconds or until it all comes together.  Transfer to a floured surface and gather together in a ball.  Cover with plastic wrap and set aside for 10 minutes.  After the 10 minutes, roll pastry into a 8 x 12″ rectangle and brush with melted butter.  Tightly roll up into a long sausage-like shape and cut into 1 1/4″ thick slices, covering with a dish towel to prevent the dough from drying out.  Place 1 slice of dough on a lightly floured surface and roll into a 4 1/2″ circle.  Place 1 heaped tablespoon of filling in the center and lightly brush the edges with the egg white.  Bring 1 side over to meet the other and press the edges to seal.  Repeat with remaining pastry and filling.

Heat 3/4″ oil in a large saucepan and add empanadas in batches, cooking over medium heat for 2-3 minutes on each side.  Drain on paper towels and serve warm.

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