Best Filipino Empanada

This Best Filipino Empanada is a deliciously fried pastry stuffed with a savory vegetable filling that makes a scrumptious appetizer or snack side dish. It's so hearty, easy to cook, and vegetarian-friendly!

Looking for more Filipino dishes? Try my refreshing Atsara (Pickled Green Papaya), Durian Ice Cream, Grilled Eggplant in Coconut Milk, healthy Bulalo or my light Vegetable Lumpiang Shanghai!

Jump to:

• What is Empanada?
• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
• Top Tips
• FAQ
• Best Filipino Empanada

What is Empanada?

Empanada is a half-circle shaped pastry with a savory filling. Its name comes from the Galician verb empanar which means "enbreaded" or wrapped in bread. It's usually made by folding dough over a filling, which may consist of meat or vegetables, and then baking or frying the dough.

Its origin is unknown but is believed that it originated in Galicia, a region in northwest Spain. Then the dish was carried by the Spanish colonists to Latin America and the Philippines.

The Filipino empanadas are usually filled with ground meat, potatoes, spices, and raisins. In this recipe, the soft pocket of dough is filled with a savory and healthy vegetarian filling. Yum!

Ingredients

Listed below are all the ingredients you will need:

Vegetable Filling:

• vegan oyster sauce 
• black rice vinegar 
• chili sauce 
• vegetable oil 
• onion
• shiitake mushrooms
• carrot
• garlic
• potatoes
• cabbage
• water
• salt and pepper

Empanada Dough:

• egg 
• water
• distilled white vinegar 
• unbleached all-purpose flour 
• salt 
• cold unsalted butter 

Instructions

For the vegetable filling: 

In a small bowl, add oyster sauce, black rice vinegar, chili sauce and mix, set aside. In a large pan over medium-low heat, add oil, then sauté onions, mushrooms, and carrots for 2 minutes. Season with salt and continue cooking for 1 minute, stirring continuously: 

Add the garlic, potatoes, cabbage, half-cup of water, and cook for 5 minutes on low heat. Add the sauce mixture, season with salt and pepper to taste, and cook further to combine the flavors, about 2 minutes, set aside to cool completely for 30 minutes:

To make the dough:

In a small bowl, beat one egg, water, and vinegar, set aside. In a large bowl, add flour, salt and mix with a whisk. Then add the cold butter, mix until it resembles a coarse meal:

Pour the egg mixture into the flour mixing bowl and mix and knead for 10 minutes. Form the dough into a ball and wrap it in cling wrap, refrigerate for 1 hour:

Using a rolling pin, roll the dough and cut the dough into several pieces using any kind of round cutter with a diameter of 6 inches. To assemble the empanada. Place the empanada disc on a clean surface. Place a tbsp of the filling at the center of the empanada disc:

Seal the empanadas by folding them to form a half-moon shape and press the edges and crimp to seal the edges or use a fork:

Brush the empanadas with the egg wash, then allow to sit for 2 minutes. In a deep pot over medium-high heat, add oil about 3 inches deep. Test the oil if it’s hot by dipping a wooden spoon and if it bubbles it’s ready. Then fry the empanadas until golden brown, about  3-5 minutes:

Place the empanadas on a plate lined with a paper towel and repeat the frying process with the rest of the empanadas. Serve with your favorite sauce. Enjoy!

Substitutions

• Filling Ingredients: Experiment with different plant-based proteins to customize your empanadas. Try using lentils or chickpeas instead of ground beef or chicken. You can also add diced tomatoes or tomato sauce and green peas and black pepper for extra flavor and texture.
• Dough Options: If you prefer a gluten-free version, use a gluten-free flour blend for the dough. For a healthier twist, substitute part of the all-purpose flour with whole wheat flour.

Variations

• Spice it Up: Add diced jalapeños or green chilies to the filling of your empanada recipe for a spicy kick.
• Herb Infusion: Incorporate fresh herbs like cilantro or parsley into the filling mixture for added flavor.
• Cheesy Twist: Mix in dairy-free cheese shreds with the filling for a gooey and satisfying empanada option.

Storage

• For easy meal prep, freeze your vegan empanadas before baking. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable bag or container. When ready to bake, simply place the frozen empanadas on a baking sheet and bake as directed.

Top Tips

• Be mindful not to overload the dough with filling, as this can cause the empanadas to burst open during frying.
• These empanadas can be prepared in advance. After cooking, refrigerate them for up to 3 days. When ready to eat, simply reheat in the microwave or toaster oven.
• Try combinations like onion and cheese, mushroom, sweet potato, or experiment with your favorite ingredients.

FAQ