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!
- 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
- 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
- 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.