Filipino Empanadas are the best! The filling is intensely tasty that the flavour comes through the dough. Real mouthwatering beef empanadas that you can easily and quickly make either deep-fry or bake.
Ingredients
1/2 pound ground beef
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1 medium potato, diced (I had a cooked potato, but you can use a raw one too.)
2 scallions, minced
2 garlic cloves, minced
Oil
Butter
Cumin
Paprika
Tomato paste or sauce (optional)
Soy sauce
Raisins
Salt & pepper
2 boxes Pillsbury pie dough (or make your empanada dough)
3-4” round cutters
1 Egg, beaten (this is your egg wash)
How to make Filipino Beef Empanadas
Step 1: Add around 1 tbsp or more oil in a skillet and heat over medium-high heat. Place the potato in the skillet once the oil is hot. Season with paprika, a little cumin, kosher salt, and pepper. Cook until lightly brown. Set aside when done. If using uncooked potato, cook in a skillet with a bit of beef broth or water until tender.
Step 2: To the same skillet, add a bit more oil or butter, then adjust the heat to medium. Saute the garlic and scallion for a couple of minutes, then add in the ground beef and continue to cook until brown. To taste, season with paprika, soy sauce, salt, and pepper. You can add in a spoonful of tomato sauce or tomato paste. Add in the raisins if desired along with the potatoes and cook for a few minutes. At this point, the mixture should be intensely flavoured. Note that if frying the empanadas you should strain the mixture over a bowl first and allow it to cool. Make sure not to throw the strained liquid away as you can add some of it back to the mixture if you prefer the mixture wetter. If baking, strain but keep the mixture juicy.
Step 3: Prepare the oven. Preheat it to 400 degrees.
Step 4: After unrolling the pie pastry, roll it a bit thinner using a rolling pin, then cut out rounds. With a tsp of the filling, fill each empanada. Fold the pastry over the filling, then press the edges to seal. Press a fork tine down the edges to seal. On a cookie sheet, place the empanadas, then brush the tops with egg wash. Poke a few air holes to the tops using a wooden skewer. Place the empanadas in the preheated oven and bake for about 20 minutes until golden brown. When done, take the empanadas out of the oven and allow them to cool for a couple of minutes. Enjoy warm or at room temperature.
Ingredients
- 1/2 pound ground beef
- 1 medium potato, diced (I had a cooked potato, but you can use a raw one too.)
- 2 scallions, minced
- 2 garlic cloves, minced
- Oil
- Butter
- Cumin
- Paprika
- Tomato paste or sauce (optional)
- Soy sauce
- Raisins
- Salt & pepper
- 2 boxes Pillsbury pie dough (or make your empanada dough)
- 3-4” round cutters
- 1 Egg, beaten (this is your egg wash)
Instructions
Step 1: Add around 1 tbsp or more oil in a skillet and heat over medium-high heat. Place the potato in the skillet once the oil is hot. Season with paprika, a little cumin, kosher salt, and pepper. Cook until lightly brown. Set aside when done. If using uncooked potato, cook in a skillet with a bit of beef broth or water until tender.
Step 2: To the same skillet, add a bit more oil or butter, then adjust the heat to medium. Saute the garlic and scallion for a couple of minutes, then add in the ground beef and continue to cook until brown. To taste, season with paprika, soy sauce, salt, and pepper. You can add in a spoonful of tomato sauce or tomato paste. Add in the raisins if desired along with the potatoes and cook for a few minutes. At this point, the mixture should be intensely flavoured. Note that if frying the empanadas you should strain the mixture over a bowl first and allow it to cool. Make sure not to throw the strained liquid away as you can add some of it back to the mixture if you prefer the mixture wetter. If baking, strain but keep the mixture juicy.
Step 3: Prepare the oven. Preheat it to 400 degrees.
Step 4: After unrolling the pie pastry, roll it a bit thinner using a rolling pin, then cut out rounds. With a tsp of the filling, fill each empanada. Fold the pastry over the filling, then press the edges to seal. Press a fork tine down the edges to seal. On a cookie sheet, place the empanadas, then brush the tops with egg wash. Poke a few air holes to the tops using a wooden skewer. Place the empanadas in the preheated oven and bake for about 20 minutes until golden brown. When done, take the empanadas out of the oven and allow them to cool for a couple of minutes. Enjoy warm or at room temperature.
