This empanada recipe has ground pork and vegetables filling. Empanada has it’s origin from Spain and it is one of the many Filipino cuisine with Hispanic influence. This is actually a type of ground pork turnover and has many variations with regard to the filling. Although a little tedious when cooking this type of food, it is not very hard. The only hard part in preparing the empanada is making the dough and wrapping the filling with the dough. But with a little practice I’m sure you can make a perfect empanada. Frying is the most convenient way of cooking this empanada but you can also bake it if you prefer it with no grease.
To make the pork filling; In a large skillet, heat oil and saute garlic and onions until onions are cooked. Add in ground pork and stir cook for a few minutes. Then add salt, pepper and granulated seasoning. Stir cook for 1 minute then add potatoes, carrots and water. Simmer for at least 5 minutes and stir cook to prevent the meat from sticking on the pan and to cook it evenly. Add in the raisins, peas, bell peppers and sugar and adjust the seasonings. Cook for 2 minutes more or until the liquid has almost evaporated.
How To Make Pork Empanada
For the pastry:
- 6 cups All-purpose flour
- 1/2 cup white sugar
- 1 tsp. baking powder
- 1 tsp. fine salt
- 6 Tbsp. shortening or butter
- 1 cup cold water
- cooking oil for frying
For the filling:
- 4 Tbsp. cooking oil
- 4 cloves garlic minced
- 2 white onions minced
- 1 kilo ground pork
- 2 tsp. ganulated seasoning e.g. Magic Sarap
- 1/2 tsp. fine salt
- 1/8 tsp. ground blackpepper
- 1/2 cup raisins
- 1 cup green peas
- 2 medium size potatoes cut into small cubes
- 1 pc carrot cut into small cubes
- 1 red bell pepper finely chopped
- 1/2 cup water
- 3 tsp. sugar
To make the pork filling:
- In a large skillet, heat oil and saute garlic and onions until onions are cooked.
- Add in ground pork and stir cook for a few minutes.
- Then add salt, pepper and granulated seasoning.
- Stir cook for 1 minute then add potatoes, carrots and water.
- Simmer for at least 5 minutes and stir cook to prevent the meat from sticking on the pan and to cook it evenly.
- Add in the raisins, peas, bell peppers and sugar and adjust the seasonings.
- Cook for 2 minutes more or until the liquid has almost evaporated. Set aside to cool.
To make the pastry dough:
- Combine flour, white sugar, baking powder and salt. Mix the dry ingredients using a wire whisk.
- Add in the pieces of butter to the dry ingredients and mix them until the butter is well mixed with the flour mixture.
- Add in the water and knead until the mixture turns into a smooth dough.
- Grab about 4 tablespoon of dough and form it into a ball. Do the same for the rest of the dough.
- Put in the refrigerator for about 20 minutes. In the meantime prepare a clean surface, like a chopping board, and dust with flour.
- Get a piece of dough and press it on the surface of the chopping board until it become flat.
- Using a rolling pin, flatten it further until thickness become at least half a centimeter thick.
- Place 4 tablespoon of filling on the center of the flattened dough.
- Fold the dough and seal the round edges by crimping or folding it.
- You can also seal the edges by pressing a fork. Do the same for the rest of the dough and filling.
- In a deep frying pan, heat oil about 3 cups and deep fry the empanadas for 3 to 5 minutes or until the empanadas turns golden brown.
- Place the empanadas in a bowl lined with paper towels to drain excess oil, Then transfer to a plate and serve.