Empanada is of Spanish origin and actually it means “meat pie” in Spanish. There are many variations of empanada all over the world and this Filipino beef empanada we are enjoying is just one of them. There are also variations of vegetables and meat used in making empanadas. Making empanadas is not as hard as you think. You don’t even need an oven to make one. Just a deep frying pan will do. Making the dough is also simple and does not require you to knead it.
Beef Empanada: A Taste of Home
Growing up, there was always one snack that could make the whole household gather around the kitchen table—beef empanada. I remember my Uncle Mario coming home from Ilocos with a box of freshly fried ones, still warm, the aroma filling the air before he even set it down. He swore that nothing beats a homemade version, and my mother quickly agreed, so she learned the recipe from him. Ever since then, it has become a family staple during merienda or even Sunday gatherings.
Empanada, by the way, comes from Spain and literally means “meat pie.” But as with many dishes brought here during the colonial period, Filipinos made it their own. Today you’ll find countless variations—some filled with chicken, others with vegetables, or even sweet fillings. But the savory, hearty beef version remains the one I return to again and again.
Making the Filling
The first time I tried cooking this, my cousin Liza reminded me of something important: always fry the potatoes until golden before mixing them in. At first, I thought it was an extra step that wasn’t necessary, but she explained it keeps the filling from turning soggy and helps the potatoes hold their shape. She was right. The texture made all the difference.
From there, the process is simple. Saute garlic and onion until fragrant, add ground beef, and let it cook just enough to release its juices. When the bell peppers go in, the whole pan smells irresistible. My younger brother Ramon often sneaks a spoonful straight from the pan before I can stop him. A sprinkle of salt and pepper is all it needs. The trick is to let the mixture cool completely before wrapping it in the dough; otherwise, the steam makes the pastry soft and harder to seal.
The Secret to the Dough
When I was just starting out, dough intimidated me. I thought it would involve endless kneading and resting, but this empanada dough surprised me with how forgiving it is. My Auntie Fe told me that mixing the dry ingredients first—flour, sugar, and salt—ensures the seasoning is even. Then comes the shortening, rubbed in until the mixture looks sandy. She always said, “Don’t overwork it, just let your hands do the talking.”
What makes this dough special is the mix of eggs, vinegar, and cold water. The vinegar, as she explained, prevents the gluten from developing too much, keeping the crust tender and flaky. It’s one of those kitchen secrets passed down quietly, and I was amazed how such a small detail created such a big difference. Once everything comes together, wrap it in plastic and let it rest in the fridge until you’re ready. No kneading, no fuss.
Shaping and Frying of Beef Empanada
By the time you’re ready to form the empanadas, the dough should be chilled and easy to handle. I usually scoop about a third of a cup and roll it into a ball. My niece Angela, who loves helping in the kitchen, flattens them into small circles while I add the filling. A spoonful of beef mixture goes in the center, then we fold it over and press the edges with a fork. She laughs every time the fork leaves little ridges—it’s her favorite part.
Some people bake their empanadas, but in our household, frying is tradition. My grandmother insisted frying gave it the right crunch, and I agree. Heat the oil until it’s hot enough, then gently slide in the empanadas. They puff slightly and turn a beautiful golden brown. When you hear the sizzle and smell that buttery crust, you know they’re ready.
More Than Just a Snack
Beef empanada is more than a simple snack; it’s a connection to family and memory. I think back to fiestas where neighbors exchanged trays of homemade food, and there was always a plate of empanadas somewhere on the table. They’re portable, filling, and comforting—qualities that made them popular not just in Spain and Latin America but also across the Philippines.
It’s said that empanadas were designed to be carried by workers, something hearty they could take on long days in the fields or factories. Maybe that’s why, even today, biting into one feels like it carries the comfort of home no matter where you are.
Final Thoughts
Every time I make beef empanada, I’m reminded of the many hands that shaped this tradition in my family. From Uncle Mario’s stories, Auntie Fe’s kitchen tips, to my niece Angela’s laughter while sealing the dough—it’s a dish layered with more than just beef and potatoes. It carries nostalgia, lessons, and a reminder that good food often begins with sharing. So if you’re new to cooking, don’t be afraid to try this recipe. You don’t need fancy equipment, just a pan, some patience, and maybe a family member or two to keep you company in the kitchen.
How to Make Beef Empanada
Ingredients
- 3 cups cooking oil for deep-frying
For the filling:
- 1 kilo ground beef
- 1 pc medium onion chopped
- 4 cloves garlic minced
- 1/2 tsp. paprika optional
- 2 pcs large potatoes cut into small cubes
- 1 pcs large red or green bell pepper cut into small cubes
- salt and pepper to taste
- 1/2 cup raisins
- 2 Tbsp. cooking oil for sauteing
For the Dough
- 6 cups all-purpose flour
- 2 tsp salt
- 1/4 cup sugar
- 6 Tbsp. shortening or butter
- 1 cup cold water
- 2 pcs large eggs
- 2 tsp. vinegar
Instructions
How to make Beef Empanada:
- Fry the potatoes until golden brown, then set aside.
- Saute the garlic and onion for a minute, then add the beef and stir fry for a few minutes until almost fried.
- Add the bell peppers, and season with salt and pepper. Set aside and cool down completely.
- To make the dough, mix all dry ingredients together: flour, sugar and salt.
- Mix in the shortening, continue mixing until the mixture is uniform in texture.
- Mix together the eggs, vinegar and cold water. Add into the flour and shortening mixture.
- Mix together until smooth, do not knead. Then wrap in plastic sheet and refrigerate for 30 minutes or until ready to use.
- To make the empanada : Cut the dough into approximately 1/3 cup measure, roll like a ball.
- Flatten each ball into 5 inch diameter circle and fill the top half with 1 1/2 tablespoons beef filling.
- Fold the bottom half over and seal the edges using a fork.
- Do the same thing on the rest of the ingredients then refrigerate for few hours.
- In a deep frying pan, heat up cooking oil, and deep-fry the empanada until golden brown.
Notes
Cooking Tips:
Chill the Dough Before Rolling
Refrigerating the dough for at least 30 minutes makes it easier to handle and less sticky. The cold dough also prevents the shortening from melting too quickly, which helps create a flakier crust. If the dough feels too soft while shaping, pop it back in the fridge for a few more minutes before continuing.Let the Filling Cool Completely
Never place hot filling on the dough because the steam will soften the crust and make sealing difficult. A cooled mixture keeps the empanada intact and prevents leaks while frying. For best results, prepare the filling in advance and let it rest until it reaches room temperature.Maintain the Right Oil Temperature
Fry the empanadas in medium-high heat to achieve a golden, crisp crust without absorbing too much oil. If the oil is too hot, the outside will brown quickly while the inside stays undercooked. If it’s too low, the empanadas will turn greasy instead of crisp.
Thanks for sharing this beef empanada recipe! I’m going to try this tonight! Cheers!
Hi Alden, thanks also for visiting this blog!