Beef Emapanda

Empanada is a stuffed bread or pastry made by folding dough over a filling, sealing, and cooking it either by baking or frying.

It has been introduced in the Philippines by the Spanish colonizers.

It can be sweet or savoury and usually fried.

I used to have empanada as merienda (snack) when I was in highschool.  There was a lady with her basket that comes on our recess time that sells kakanin and empanadas.

Empanada can either be beef, pork, vegetable, and chicken filling. I sometimes bring home some and have it with Ilocano Native Vinegar that my mother used to make. Hmm… That makes me drool. 

I saw my housemate making Chicken Empanada and she gladly shared her recipe and tips to me. 

Today, I will be making Beef Empanada.


Print Recipe
20-25 pcs
20-25 pcs
Print Recipe
20-25 pcs
20-25 pcs
Making the dough
  • 3 cups Plain Flour
  • 1 tsp Baking Powder
  • 250 grams Unsalted Butter
  • 1/4 cup White Sugar
  • 1/2 tsp Salt
  • 1 Egg
  • 1/4 cup Cold Water
Beef Filling
  • 1 lb Minced Beef
  • 1 Onion minced
  • 2 tbsp olive oil
  • 1/2 tsp Paprika
  • 1 tsp Salt
  • 1/2 cup Green Peas
  • 1/2 cup Raisins
  • 1 tsp Granulated Sugar
  • 1-2 Beef Broth Cubes diluted in 1/4 cup water
  • 1 tsp Cornflour diluted to 1 tbsp water
  • Ground Black Pepper to taste
  • 1-2 tsp Worcestershire Sauce Optional
  • 3 cups Cooking Oil (for frying)
Servings: pcs
Making the Filling
  1. SAUTÉ. Heat oil in the pan. Fry the onion until translucent and then add the ground black pepper.
  2. BEEF. Add the beef and then simmer for 5 minutes.
  3. Add the raisins, paprika, sugar, Worcestershire sauce, salt, and broth. Cover and simmer for 10-15 minutes.
  4. ADD PEAS AND CORNFLOUR. Add the green peas simmer for a minute then add the diluted cornflour. Stir and cook for 2 minutes or until the sauce has thickened.
  5. SET ASIDE. Turn off the heat then set it aside to cool down.
Making the dough
  1. MIX IN A BOWL. Prepare the dough by placing the salt, flour baking powder, and sugar in a mixing bowl. Put the butter pieces in the mixing bowl then mix until it resembles fine breadcrumbs.Use a flex edge mixer attachment or food processor.
  2. ADD EGG AND WATER. Add in the egg and water to the buttered ingredients and knead it till you have a smooth dough ball.
  3. SHAPE THE DOUGH. Grab about 1/4 cup of the dough mixture and then shape it into a ball. Flatten the dough ball by gently pressing the centre with your hand against a clean flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle about .5cm thickness or as thick as £1.
  4. ADD FILLING. Place about 1/8 cup of filing on the pastry. Fold the lower side of the pastry over the filling and make sure you firmly pressed bthe dough that surrounds the edge of your encased filling. Trim the excess dough, leave about 1.5cm round edge to fold.
  5. CRIMP THE EDGES. With your floured hands, slightly flatten the dough edge before folding each turn. Tuck the last fold on the back. (You can dab a bit if water to make it stick nicely.
  6. HEAT COOKING OIL. Heat cups of oil in a saucepan and fry the empanadas until golden brown. Drain the oil with kitchen paper towels.
  7. SERVE. Serve while still warm with vinegar or sweet chilli sauce. Enjoy!
Recipe Notes
  • Make sure you flip the empanadas while frying to make sure an even texture.
  • You can cook the filling in advanced (overnight).
  • Boiled eggs (chopped) can be added if desired.
  • Make sure the oil is very hot before cooking to prevent it from absorbing too much oil.
  • You can keep raw empanadas for days if kept on the fridge with airtight container or over a month with sealed container on a freezer.
  • If having a hard time on moulding the empanadas you can use pastry moulder that are available in the market. Check the baking shops near you.
  • You can use the ready made dough available in the market.
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