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You are here: Home / Appetizers / Beef Empanada

Beef Empanada

November 14, 2015 by Manny 2 Comments

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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.

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. 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. 

 

Beef Empanada
Print Recipe
5 from 1 vote

How to Make Beef Empanada

Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: Filipino
Servings: 30 pcs
Author: Manny

Ingredients

  • 3 cups cooking oil for deep-frying

For the filling:

  • 1 kilo ground beef
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 tsp. paprika optional
  • 2 large potatoes cut into small cubes
  • 1 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 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.

     

    Beef Empanada

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    Filed Under: Appetizers, Beef Recipes Tagged With: beef empanada, beef turnover

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
    Favorite Bible Verse: "Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight." (Proverbs 3:5-6)

    Previous Post: « Beef Adobo with Coconut Milk (Adobong Baka sa Gata)
    Next Post: Slow Cooker Beef Stew »

    Reader Interactions

    Comments

    1. Alden

      May 22, 2017 at 9:01 am

      5 stars
      Thanks for sharing this beef empanada recipe! I’m going to try this tonight! Cheers!

      Reply
      • Manny

        May 23, 2017 at 9:24 am

        Hi Alden, thanks also for visiting this blog!

        Reply

    Leave a Reply to Alden Cancel reply

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