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.
Servings: 15 pcs
Calories: 108kcal
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.
Notes
Dough consistency: When making the dough, make sure to achieve a smooth and elastic consistency. This will ensure that the dough is pliable enough to wrap the filling without tearing or breaking apart.
Filling variations: While this recipe uses ground pork and vegetables, you can also experiment with other fillings such as chicken, beef, or seafood. You can also add different vegetables such as corn, green beans, or cabbage for more variety.
Adjusting seasoning: The amount of salt and other seasonings used in the filling can be adjusted to taste. Be sure to taste the filling before wrapping it in the dough to ensure that the seasoning is to your liking.
Wrapping technique: To wrap the filling, place a spoonful of the filling in the center of the dough circle and fold it in half, crimping the edges to seal the filling inside. Make sure to seal the edges tightly to prevent the filling from leaking out during frying or baking.
Cooking method: While frying is the most common way to cook empanadas, you can also bake them in the oven for a healthier option. To bake, preheat the oven to 375°F and bake the empanadas on a baking sheet for 25-30 minutes or until golden brown.