• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Meat Pastries & Delicacies / Pork Empanada

Pork Empanada

May 11, 2020 by Manny 10 Comments

TweetPinShareYummly

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.

 

Pork Empanada
Print Recipe
5 from 7 votes

How To Make Pork Empanada

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.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Filipino
Servings: 15 pcs
Calories: 108kcal
Author: Manny

Ingredients

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

    Instructions

    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.

     

    Pork Empanada

    Try Other Delicious Recipes:

    • Siopao Asado Recipe
      Siopao Asado Recipe
      Siopao is very popular dimsum in the Philippines even though…
    • Chicken Empanada
      Chicken Empanada
      This is I think the most popular kind of empanada,…
    • Fresh Papaya Lumpia
      Fresh Papaya Lumpia
      This fresh lumpia or lumpiang sariwa recipe is one of…

    Filed Under: Meat Pastries & Delicacies Tagged With: empanada recipe, pork empanada, pork 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.

    Previous Post: « Morcon Kapampangan
    Next Post: Skinless Sweet Longganisa »

    Reader Interactions

    Comments

    1. JoyniRoned

      December 17, 2019 at 1:29 am

      5 stars
      is it normal for the empanada dough to be uncrispy once it cools down?

      Reply
      • Manny

        December 17, 2019 at 7:26 am

        5 stars
        Hi JoyniRoned, I think its normal for the empanada to lessen its crispness once it cools down.

        Reply
    2. Manny

      June 10, 2017 at 4:15 am

      5 stars
      Hi Dang, you are welcome!

      Reply
    3. Dang

      June 9, 2017 at 5:50 pm

      Thanks for the recipes! 👌👌

      Reply
    4. Patty

      May 8, 2017 at 7:05 am

      I always refer to your site for Filipino recipes. Thanks you!!

      Reply
      • Manny

        May 9, 2017 at 1:05 am

        5 stars
        Hi Patty, thanks or visiting and hope you will visit often!

        Reply
    5. krizza

      April 13, 2017 at 12:47 am

      sir do you have a compilation of your recipes?

      Reply
      • Manny

        April 14, 2017 at 8:22 pm

        5 stars
        Hi Krizza, I only have a ebook but very few recipes in it. You can download it by subscribing on my email list. Just scroll above and you will find the link.

        Reply
    6. Helen

      March 3, 2017 at 11:33 am

      I don’t actually know where the vinegar for? in your pastry ingredient.

      Reply
      • Manny

        March 3, 2017 at 11:59 pm

        5 stars
        Hi Helen, I corrected the recipe already and thanks for your feedback.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2022 Panlasang Pinoy Meaty Recipes