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

Salu Salo Recipes

  • Cookbook
  • Home
  • Recipe Index
  • Filipino Recipes
    • Puto
    • Pan de Sal
    • Taisan
    • Cathedral Window
    • Pork Adobo
    • Leche Flan with Cream Cheese
    • Arroz Caldo
    • More…
  • About
  • Subscribe
You are here: Home / Cuisine / Filipino / Filipino Pork Empanada

Filipino Pork Empanada

August 11, 2015 by Liza Agbanlog 38 Comments

Jump to Recipe Print Recipe

Pork Empanada Pork empanada is one of my favorite Filipino snacks. It is very filling and satisfying to have especially if you are hungry. Every household has its own way of making empanada. Each has its own preferred filling as well as desired sort of dough. Our family like our empanadas filled with ground pork, diced potato, diced carrot, green peas and raisins and flavored with soy sauce and oyster sauce. Others preferred to use beef or chicken in placed of ground pork. Furthermore, empanadas may be fried or baked depending on one’s preference. Our family like our empanadas baked. Before baking, we brush the top and sides of empanadas with egg wash to give them shine and color. After 25 minutes in the oven, the baked empanadas came out browned, crispy and tasty. It is definitely a savory snacks to enjoy. Yummy!

Pork Empanada

Pork Empanada

Pork Empanada

Avatar photoLiza Agbanlog
This Filipino pork empanada is a popular Filipino pastry. I use ground pork as well as carrots, green peas, egg and potatoes.
4.28 from 11 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Snack
Cuisine Filipino
Servings 15 empanadas
Calories 235 kcal

Ingredients
  

Filling:

  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 2 cloves garlic , finely chopped
  • 1 lb lean ground pork
  • 1 tbsp soy sauce
  • ¼ cup of diced carrot
  • ½ cup of diced potato
  • ½ cup frozen green pea
  • 2 tbsp oyster sauce
  • ¼ cup raisins
  • Sea salt and freshly ground pepper to taste
  • 3 hard boiled eggs peeled and sliced

Dough:

  • 1 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cold butter cut into cubes
  • 2 tbsp cold water
  • 1 egg beaten

Instructions
 

  • In a skillet, heat oil over medium heat. Add onion and garlic and sauté for 2 minutes or until onion has browned and softened.
  • Add ground pork and sauté for 2-3 minutes or until meat is no longer pink.
  • Stir in soy sauce, carrot, potato and frozen green peas. Cover and cook for 5 minutes or until vegetables are cooked.
  • Add oyster sauce and raisins; mix thoroughly. Season with salt and pepper to taste. Set aside and cool completely.
  • To make the dough, combine flour, sugar, baking powder and salt in a medium bowl. Add the butter cubes. Using a fork, break up the butter into the flour mixture until it is fully incorporated. Add the water and egg; mix until soft dough is formed.
  • Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  • Take heaping tablespoonfuls of dough and form into balls. On a floured surface and using a rolling pin, flatten the dough balls into desired thickness.
  • Place about a tablespoon of the filling in the center of the dough. Top with a slice of hard boiled egg. Wet the edge of one side of dough with water and then fold over to form a half moon shape.
  • Seal the edge by folding and pressing them on top of each other. Continue with the rest of the dough and filling.
  • Place the empanadas on the prepared pan. Generously brush top and sides of empanadas with egg wash (whisk 1 egg with 1 tbsp cold water) and bake for about 20-25 minutes or until lightly browned.

Nutrition

Calories: 235kcalCarbohydrates: 16gProtein: 9gFat: 15gSaturated Fat: 7gCholesterol: 86mgSodium: 263mgPotassium: 204mgFiber: 1gSugar: 2gVitamin A: 650IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

 

Filed Under: Filipino, Main Dishes, Recipes Tagged With: egg, filipino, pastry, pork

Previous Post: « Meyer Lemon Crinkle Cookies
Next Post: Easy Focaccia Bread »

Reader Interactions

Comments

  1. Anonymous

    June 2, 2021 at 5:06 pm

    Ms. Liza, thank you for sharing your recipe. Empanada is one of my fave.. will try to prepare later..

    Reply
    • Avatar photoLiza Agbanlog

      June 3, 2021 at 1:29 pm

      You are welcome!

      Reply
      • Judith fatima escandor

        November 15, 2021 at 1:22 am

        Thank you for sharing empanada recipe…I will do it this saturday…

        Reply
        • Avatar photoLiza Agbanlog

          November 15, 2021 at 9:34 am

          You are welcome Judith!

          Reply
  2. Janina Allen

    July 12, 2020 at 10:35 am

    5 stars
    Hi there! Great recipe! Just made it and it turned out delicious!!!!
    Just wondering if you’ve tried assembling everything then freezing it?

    Reply
    • Avatar photoLiza Agbanlog

      July 13, 2020 at 10:27 am

      Hi Janina,
      Yes, you can assemble everything and freeze them.

      Reply
      • Patti Deering

        September 18, 2021 at 2:01 pm

        Can i make these and refrigerate until im ready to bake?

        Reply
        • Avatar photoLiza Agbanlog

          September 18, 2021 at 2:20 pm

          Hi Patti,
          Yes you can refrigerate (or even freeze) them until ready to bake. It will take around 45-50 minutes to bake frozen empanada. Hope these help!

          Reply
  3. Czarina Jayme

    April 26, 2020 at 1:04 am

    Hello! Is it okay to use 3rd class flour for the dough? Can’t buy all purpose flour because of the ECQ

    Reply
    • Avatar photoLiza Agbanlog

      April 26, 2020 at 2:13 pm

      Hi Czarina,
      I am not familiar with 3rd class flour so I don’t know if it can be use for this recipe.

      Reply
    • Anonymous

      September 30, 2020 at 11:38 am

      3rd class in the Phils is the cake flour..1st class is for breads

      Reply
  4. Mo

    May 21, 2019 at 8:59 pm

    Hi,
    Can I use this recipe and fry them instead of baking? Or is there some alteration needed to the dough if frying?
    Thanks

    Reply
    • Avatar photoLiza Agbanlog

      May 26, 2019 at 3:28 pm

      Hi Mo,
      Yes, you can use the same dough to fry this empanada recipe.

      Reply
  5. Bee

    December 18, 2018 at 12:15 am

    Hi there!

    Many years ago I stumbled across a Filipino empanada recipe. I had much success with the dough. A few months after, I attempted to revisited this recipe… only to find out that I never printed a copy or saved it. I was heartbroken!! I had finally found something really good and I didn’t save it. Fast forward to tonight… I had some leftover ground beef with veggies and thought of empanadas for dinner. When I googled “Filipino empanada recipe” yours was the first to come up. I went over the ingredients for the dough, sounded good and gave a try… it is sooo yummy!!! I am no longer heartbroken!! This is a keeper!! Thank you 🙂

    Reply
    • Avatar photoLiza Agbanlog

      December 19, 2018 at 7:41 pm

      Hi Bee,
      That’s awesome! Take care and thanks for sharing your story.

      Reply
  6. levi

    December 1, 2018 at 10:00 pm

    how much will this cost(hypothetically)? php

    Reply
    • Avatar photoLiza Agbanlog

      December 2, 2018 at 9:08 am

      Hi Levi,
      Sorry I can’t remember how much I spent to make this pork empanada recipe.

      Reply
  7. Rae

    September 17, 2018 at 5:16 pm

    I just want to make sure that this calls for 1/2 cup butter and that’s 1 stick of butter, am I right. Because when I made, mine kept breaking.

    Reply
    • Avatar photoLiza Agbanlog

      September 18, 2018 at 4:54 pm

      Yes, this recipe calls for 1/2 cup cold butter,cubed. If the dough kept breaking, sprinkle it with water, a teaspoon at a time. Hope this helps!

      Reply
  8. Jomar

    February 5, 2018 at 11:35 am

    5 stars
    Thank you for this recipe! It was delicious! The first time I made it as directed and the filling was tasty and the pastry was flaky and in good proportion to the filling. I also tried making it with ground turkey and a few more raisins and it turned out just as good.

    Reply
    • Avatar photoLiza Agbanlog

      February 5, 2018 at 9:33 pm

      Awesome! Glad you were able to try and had success with this recipe 🙂

      Reply
      • Valerie L. Emmer-Scott

        August 24, 2018 at 4:57 pm

        My mother (a Filipina), made the best empanadas–but I don’t recall her including hard boiled eggs. I also think she fried them, rather than bake. However, since she didn’t have any written recipes (before she died), I will definitely try yours. Can’t wait to make them!

        Reply
        • Avatar photoLiza Agbanlog

          August 28, 2018 at 5:41 pm

          Hi Valerie,
          Frying the empanada is the typical way of cooking them while baking is the healthy way. Either way, they are both delicious.

          Reply
  9. Barang

    January 6, 2018 at 11:30 am

    Just made the filling and the dough. Letting the filling cool down before assembling. Excited to put together!

    Reply
  10. Czarina Jimenez

    November 4, 2017 at 5:06 pm

    5 stars
    Did u rest the dough for an hour to double up the size? Or not? Plan to make one.

    Reply
    • Avatar photoLiza Agbanlog

      November 6, 2017 at 9:40 pm

      No, I did not let the dough rest. I immediately shaped and filled it with the filling.

      Reply
  11. Kiona

    October 25, 2017 at 1:58 am

    Hi Liza,I will be trying to make your recipe this week and hopefully it will turn out good!(cross finger) I will let you how how it goes 😉

    Reply
    • Avatar photoLiza Agbanlog

      October 25, 2017 at 3:59 pm

      Thanks Kiona!

      Reply
  12. Rosa

    August 17, 2017 at 9:31 pm

    5 stars
    Hi Liz,Thank you very much for sharing this recipe,i just tried it now,and it taste very good 😊

    Reply
    • Avatar photoLiza Agbanlog

      August 19, 2017 at 9:43 pm

      You’re welcome Rosa!

      Reply
  13. France B

    April 26, 2017 at 10:34 pm

    Hi, i don’t have any access to oyster sauce, what can I substitute for it?

    Reply
    • Avatar photoLiza Agbanlog

      April 27, 2017 at 6:45 pm

      Hi France,
      You don’t have to substitute anything if you don’t have an access to oyster sauce. It’s okay if you just use soy sauce. I hope this helps!

      Reply
      • Johana

        December 24, 2017 at 1:25 pm

        Wow! Where she lives where there s no access to oyster sauce. I cant live without it. She should order from Amazon dot com

        Reply
  14. ann

    April 24, 2017 at 11:54 pm

    3 stars
    is it okay if I fry it instead of baking it?

    Reply
    • Avatar photoLiza Agbanlog

      April 26, 2017 at 7:54 am

      Yes, you can fry it.

      Reply
  15. Lyn

    March 4, 2017 at 6:27 pm

    Question, instead of butter, can I use margarine for the empanada dough? Thanks.

    Reply
    • Avatar photoLiza Agbanlog

      March 4, 2017 at 7:37 pm

      Hi Lyn,
      I have not tried using margarine to make empanada dough so it’s hard for me to say what will the finished product would be.

      Reply
    • maxjhune

      August 10, 2017 at 10:52 pm

      You can use that but for me it is better to use shortening if u have no butter..tnx

      Reply

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

Search Salu Salo Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Copyright © 2025 · Powered by WordPress · Privacy Policy