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delicious empanadas on a round wooden plate
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Filipino Empanada

An easy and delicious vegetarian side dish made of savory vegetarian filling!
Prep Time1 hr 15 mins
Cook Time30 mins
Total Time1 hr 45 mins
Servings: 10 Empanadas

Ingredients

Vegetable Filling:

  • 4 tablespoons vegetarian oyster sauce
  • 1 tablespoon black rice vinegar
  • 2 teaspoons chilli sauce
  • 3 tablespoons vegetable oil
  • 2 oz onion thinly sliced
  • 4 oz shiitake mushrooms finely chopped
  • 3 oz carrot grated
  • 2 cloves garlic minced
  • 3 oz potatoes diced
  • 2 oz cabbage shredded
  • ½ cup water
  • salt and pepper to taste

Empanada Dough

  • 2 eggs large
  • cup ice water
  • 1 tablespoon distilled white vinegar
  • 3 cups unbleached all-purpose flour
  • 1 ¼ teaspoons salt
  • ¾ cups cold unsalted butter cut into cubes

Instructions

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 saute 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 mixture 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 1 empanada dough on a clean surface and place a tablespoon 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.

Frying the Empanada:

  • 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 and serve with your favorite dipping sauce.
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