Ingredients
- Filling:
- 20 ml (1 tbsp) oil
- 1 white onion, finely chopped
- 2 cloves garlic, minced
- 500 g minced chicken, turkey, or plant-based protein
- 1 carrot, finely diced
- 1 small potato, finely diced
- 45 g (¼ cup) sultanas
- 75 g (½ cup) frozen peas
- 40 ml (2 tbsp) soy sauce
- 40 ml (2 tbsp) oyster sauce
- 2 tsp sugar
- ½ tsp white pepper
- 65 ml (¼ cup) water
- Pastry:
- 450 g (3 cups) flour
- 2 tbsp sugar
- ½ tsp baking powder
- ½ tsp salt
- 50 g (¼ cup) lard, cold and diced
- 125 ml (½ cup) cold water
- 1 egg
- 1 tsp white vinegar
- Vegetable oil, for frying
Instructions
- Prepare the filling: Heat oil in a skillet. Sauté onion and garlic until soft. Add meat and cook until browned. Stir in carrot, potato, peas, sultanas, soy sauce, oyster sauce, sugar, pepper, and water. Simmer until liquid evaporates. Cool completely.
- Make the pastry: Mix flour, sugar, baking powder, and salt. Cut in lard until crumbly. Whisk water, egg, and vinegar, then combine with flour. Knead into a smooth dough. Chill 20 minutes.
- Assemble: Divide dough into 18 balls. Roll into circles. Place 2 tbsp filling in center, fold, and seal edges by pleating or crimping.
- Fry: Heat oil to 180°C (350°F). Fry empanadas in batches until golden. Drain on paper towels.
- Serve hot and enjoy crisp, flaky crust with savory filling.
Notes
- Keep lard cold for extra flaky pastry.
- Don’t overfill empanadas to prevent bursting while frying.
- Fry in batches to avoid lowering oil temperature.
- For a lighter version, bake instead of frying.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
