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Empanada Filipino Recipes

Pork filling

1/4 cup Tomato Sauce
4 Tbsp. Cooking Oil
4 Cloves Garlic, minced
2 Onions, minced
1 kg Ground Pork
1 piece Pork Bouillon Cube
1/2 tsp Salt
1/8 tsp Pepper
1/2 cup Raisins
1 cup Green Peas
4 Potatoes, cut into small cubes
1/2 cup Water
3 tsp Sugar

 

 OR

Chicken filling

1 kg Chicken Breast, serving pieces

1 Onion, minced

1 tbsp Garlic, minced

1 cup Potatoe, diced

1 cup Carrot, diced

1 cup Green Peas

1/4 cup Raisins

1/2 tsp Salt

1/2 tsp Ground Black Pepper

1 tsp Sugar

1/2 piece Chicken Boullion Cube

2 tbsp cooking oil

For the pastry

6 cups All-Purpose Flour
1/2 cup White Sugar
1 tsp Baking Powder
1 tsp Salt
500g  Butter cut into small pieces
3/4 cup Cold Water
Cooking Oil for frying

 

Empanada

 

Empanada can be fried or baked. This Empanada Recipe involves frying.
If you prefer your Emapanada baked, you can do so.
It will give the crust more flaky texture.

 

The dough is good for one version of the fillings!

Preparing Pork Filling

  1. In a large skillet, heat oil and saute garlic and onions until onions are cooked.
     

  2. Add ground pork and stir cook for a few minutes.
     

  3. Then add the tomato sauce, salt, pepper and pork bouillon cube.
     

  4. Stir cook for another 1 minute then add the potatoes and thewater.
     

  5. Simmer for at least 5 minutes and stir to prevent the meat from sticking on the pan and to get it evenly cooked.
     

  6. Now add the raisins, peas and the sugar. Adjust the seasonings.
     

  7. Cook for 2 minutes more or until the liquid has almost evaporated.
     

  8. Set aside to cool.

Preparing Chicking Filling

  1. Pour the cooking oil in a large skillet and heat-up.
     

  2. Sauté garlic and onions.
     

  3. Add the chicken breast and cook it until the color turns light brown (about 5 minutes)
     

  4. Add some water and the chicken cube. Then simmer for 10 minutes.
     

  5. Put in the carrots and potatoes and simmer for another 5 minutes.
     

  6. Add the peas, raisins, and sugar and simmer again for 5 minutes.
     

  7. Sprinkle salt and pepper.
     

  8. Turn off the heat, drain the excess liquid, and set aside to cool down.

Pastry Preparing

  1. To make the pastry dough, combine flour, white sugar, baking powder and salt. Whisk everything.
     

  2. Add the pieces of butter to the dry ingredients and mix them until the butter is well mixed with the flour mixture.
     

  3. Now add the water and knead it until the mixture turns into a smooth dough.
     

  4. Grab hand of dough and form it into a spherical shape. Do the same for the rest of the dough.
     

  5. Put them the refrigerator for about 20 minutes.

Bringing it together

  1. Dust your surface with flour.
     

  2. Get a piece of dough and press it on the surface until it become flat.
     

  3. Using a rolling pin, flatten it further until thickness become at least half a centimeter thick.
     

  4. Place a 4 tablespoon of the filling on the center of the flattened dough.
     

  5. 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.
     

  6. 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.
     

  7. Place the empanadas in a bowl lined with paper towels to drain excess oil.
     

  8. Then transfer to a plate and serve

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