Filipino Empanadas

These savory hand pies are made with buttery and flaky pie crust and packed with meat and vegetables. Empanadas are typically deep fried but because we try to avoid deep fried foods in our house, we bake them!


1 cup butter, cut into cubes ( if using salted butter, do not add salt)

2 1/2 cups all-purpose flour

3 tbsp sugar

1 tsp salt ( do not add if using salted butter)

1/3 cup cold water

1 egg, beaten with 1 tsp milk ( for coating)


1 lb ground turkey (you can use beef)

1/2 yellow onion, diced

1 tomato, diced

2 cloves garlic, mashed

1/4 cup soy sauce ( I highly recommend using Filipino brand soy sauce like Silver Swan or Datu Puti)

1/4 tsp salt

1/4 tsp black pepper

1/2 cup shredded carrots or chopped ( pea size)

optional additions: ( make sure you adjust the salt and soy sauce little by little if adding more filling)

  • 1/2 cup frozen peas
  • 1/2 cup russet potatoes, peeled and chopped ( pea size)

In a mixing bowl, combine flour, sugar and salt. With a pastry blender, blend in 1 cube of butter at a time. Add water and mix well with hand. Form into a ball, cover with plastic wrap and let it sit in the fridge until meat filling has cooled down.

Preheat oven to 375F. In a pan, heat olive oil. Sauté onion, garlic and tomatoes. Mash the tomatoes until no longer chunks. Add meat and let it brown. Add vegetables, soy sauce, salt and pepper ( adjust to taste). Cook until meat is done and vegetables are tender. Transfer to a bowl and let it cool.

Once meat has cooled down, Divide dough into 10, form into balls and roll with a rolling pin, about 1/4 inch thick.Add meat filling then fold into half and press firmly. You can press down with a fork gently to seal. With egg wash, brush the top of empanadas. Bake for 25- 35 mins or until golden brown. Let it cool for 5 minutes before eating!

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