Filipino Empanadas

Filipino Empanadas are a cherished snack and comfort food known for their crisp, golden pastry and savory-sweet filling. These deep-fried hand pies are packed with a mix of vegetables, raisins, and seasonings, wrapped in a flaky homemade dough that’s both tender and satisfying. They’re perfect for merienda or as a party treat.

Why I Love This Recipe

I love how these Filipino Empanadas bring together textures and bold flavors in every bite. The dough is buttery and crisp, while the filling offers a beautiful contrast of sweet and savory with the addition of carrots, peas, raisins, and a flavorful soy-oyster sauce blend. Making them at home lets me enjoy them fresh and hot—and customize them just how I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• 20 ml (1 tablespoon) oil

• 1 white onion, finely chopped

• 2 cloves garlic, minced

• 500 grams minced protein of choice (like chicken, turkey, or plant-based alternatives)

• 1 carrot, finely diced

• 1 small potato, finely diced

• 45 grams (¼ cup) sultanas

• 75 grams (½ cup) frozen baby peas

• 40 ml (2 tablespoons) soy sauce

• 40 ml (2 tablespoons) oyster sauce

• 2 teaspoons sugar

• ½ teaspoon white pepper

• 65 ml (¼ cup) water

For the Pastry:

• 450 grams (3 cups) flour

• 2 tablespoons sugar

• ½ teaspoon baking powder

• ½ teaspoon salt

• 50 grams (¼ cup) lard, cold and chopped into small pieces

• 125 ml (½ cup) cold water

• 1 egg

• 1 teaspoon white vinegar

• Vegetable oil, for frying

Directions

Make the Filling:

1. I heat the oil in a large nonstick pan over medium heat and sauté onions and garlic until soft.

2. I add my chosen minced protein and cook until it begins to brown.

3. I stir in the diced carrot and potato and cook for a few minutes more.

4. I mix in the peas, sultanas, soy sauce, oyster sauce, sugar, white pepper, and water, stirring well.

5. I let the mixture simmer on low heat until the liquid evaporates, stirring often.

6. Once done, I cover the filling and set it aside to cool, placing it in the fridge if needed.

Prepare the Pastry:

1. I whisk together the flour, sugar, baking powder, and salt in a large bowl.

2. I rub the cold lard into the flour with my fingertips until the texture is crumbly.

3. I whisk together the cold water, egg, and vinegar, then pour it into the flour mixture.

4. I mix everything until combined, then knead it on a floured surface until smooth.

5. I shape the dough into a disc, wrap it in plastic, and refrigerate it for 20 minutes.

Assemble and Fry:

1. I divide the dough into 18 balls and keep them covered with plastic wrap.

2. I roll each dough ball into a ½ cm thick circle on a floured surface.

3. I add 2 tablespoons of filling in the center, fold it over, and seal the edges by pleating or crimping.

4. I repeat the process with the rest of the dough and filling.

5. I heat enough oil in a wok to submerge the empanadas, bringing it to 180°C (350°F).

6. I fry a few at a time until golden brown, then drain them on paper towels.

I like to serve them hot while the crust is at its crispiest.

Servings and Timing

Servings: Makes about 18 empanadas
Prep Time: 40 minutes
Chill Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

• Vegetarian Version: I swap out the meat for mushrooms, tofu, or plant-based mince.

• Chicken or Turkey: These are great lighter options that still hold up well with the flavorings.

• Cheese-Filled: I sometimes add a bit of grated cheese inside for a creamy surprise.

• Spicy Empanadas: I mix in chopped chilies or chili flakes for a fiery touch.

• Baked Instead of Fried: When I want a healthier option, I bake them at 375°F (190°C) until golden.

Storage/Reheating

Storage:
I keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing:
I freeze uncooked empanadas on a tray until solid, then transfer them to a freezer bag. They keep well for up to 3 months.

Reheating:
To reheat, I bake them at 180°C (350°F) for 10–15 minutes or air fry them until hot and crispy again.

FAQs

Can I use store-bought pastry for this?

Yes, but I prefer homemade for the best flavor and texture. Store-bought can be a good shortcut in a pinch.

What can I use instead of oyster sauce?

I sometimes substitute it with mushroom sauce or extra soy sauce mixed with a bit of sugar and cornstarch.

Can I make these gluten-free?

Yes, by using a gluten-free flour blend for the dough and ensuring all sauces are gluten-free.

Do I need to defrost frozen empanadas before frying?

No, I fry them straight from frozen—just adjust the cooking time slightly.

How do I make the crust extra flaky?

I make sure the lard is cold and work quickly, just like with pie dough. Resting the dough in the fridge also helps.

Conclusion

These Filipino Empanadas are a satisfying and delicious snack that I love making from scratch. Whether I fill them with chicken, veggies, or plant-based alternatives, the balance of savory filling and golden crust never disappoints. They’re perfect for sharing—or keeping all to myself when I want something truly comforting and flavorful.

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