Beef Empanada
Beef Empanada is the Filipino take on the Spanish-introduced pastry — a buttery, flaky crust folded around a savory ground beef, potato, and carrot filling, then baked or fried until golden. It’s a beloved merienda (afternoon snack) found in bakeries and home kitchens alike, equally good as a packed lunch or party appetizer. Each region has its own spin, but this baked version keeps things simple and homestyle.
Watch It Made
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Instructions
- Make the dough: combine flour and salt, then cut in the cold butter until pea-sized crumbs form. Add ice water gradually until the dough comes together. Wrap and chill for 30 minutes.
- Make the filling: heat oil and sauté onion and garlic, then add the ground beef and cook until browned.
- Add the potato and carrot, cook for 5 minutes, then stir in the tomato sauce, soy sauce, and green peas. Simmer until the vegetables are tender and the mixture is fairly dry. Season with salt and pepper, then cool completely.
- Roll out the dough and cut into 5-inch circles. Spoon filling onto one half of each circle, fold over, and crimp the edges shut with a fork.
- Brush the tops with beaten egg. Bake at 375°F (190°C) for 25-30 minutes until golden brown, or deep-fry until crisp and golden.
- Serve warm with a vinegar-garlic dipping sauce.
Cook's Tip
Let the beef filling cool completely before assembling the empanadas — warm filling melts the cold butter in the dough and makes the crust greasy instead of flaky, so a few minutes of patience here pays off in the crust's texture.