Filipino Empanadas Recipe: Crispy Savory Hand Pies

Why You’ll Love This Filipino Empanada Stuffed Pastry

If you are craving a crispy, savory hand pie that feels fun to make and even better to eat, this Filipino Empanada Stuffed Pastry is a great recipe to keep in your rotation. The filling is rich and comforting, the crust turns golden and flaky, and the whole batch works beautifully for lunch, snacks, parties, or packed meals.

• Easy enough for busy days: This Filipino empanada comes together with simple pantry staples and a straightforward filling. The dough rests for only 20 minutes, and the empanadas fry quickly, so you can get a warm batch on the table in about 1 hour and 35 minutes.
• Balanced and satisfying: With lean pork mince, vegetables, and a modest portion size, this Filipino empanada stuffed pastry gives you protein, carbs, and a little sweetness from sultanas. Each serving is filling without feeling too heavy.
• Flexible for different needs: You can swap the pork for chicken or beef if that suits your family better. The filling also works well with small tweaks based on what you have in the fridge, which makes this Filipino empanada recipe practical for home cooks.
• Big flavor in every bite: Soy sauce, oyster sauce, white pepper, garlic, and onions give the filling a deep savory taste, while the sultanas add a subtle sweet note. That sweet-savory mix is what makes a Filipino empanada so memorable.

For the best texture, let the filling cool before shaping the pastries. Warm filling can soften the dough and make sealing harder.

If you enjoy handheld comfort food, you may also like my easy party-friendly snack ideas on Flavors by Design for more recipes that work well for sharing.

Essential Ingredients for Filipino Empanada Stuffed Pastry

This Filipino Empanada Stuffed Pastry uses two parts: a savory pork filling and a simple fried pastry dough. Below is a complete ingredient list with the exact measurements you will need.

Filling Ingredients

• 1 tablespoon oil
• 1 finely chopped white onion
• 2 minced garlic cloves
• 500 grams lean pork mince
• 1 finely diced carrot
• 1 finely diced small potato
• 1/4 cup sultanas
• 1/2 cup frozen baby peas
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons sugar
• 1/2 teaspoon white pepper
• 1/4 cup water

Pastry Ingredients

• 3 cups flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold chopped lard
• 1/2 cup cold water
• 1 egg
• 1 teaspoon white vinegar
• Vegetable oil for frying

Ingredient Notes

Special Dietary Options

• Vegan: Use crumbled firm tofu or seasoned plant-based mince in place of pork, and replace the egg with a flax egg. The taste will change, but the pastry style still works well.
• Gluten-free: Swap the flour for a 1:1 gluten-free baking blend that includes a binder like xanthan gum.
• Low-calorie: Bake the empanadas instead of frying, use less filling per piece, and choose extra vegetables in the filling for more volume.

For more protein-focused ingredient ideas, you can also read this guide to pork nutrition before you start cooking.

How to Prepare the Perfect Filipino Empanada Stuffed Pastry: Step-by-Step Guide

Making a Filipino empanada at home is easier than it looks. The process has three main parts: cook the filling, mix the dough, then shape and fry the pastries. If you keep the filling cool and the dough chilled, the results will be crisp, neat, and full of flavor.

First Step: Cook the savory filling

Heat 1 tablespoon oil in a large non-stick pan over medium heat. Add the finely chopped white onion and 2 minced garlic cloves, then sauté until soft and fragrant. This usually takes only a few minutes, and it is the base of the filling flavor.

Next, add the 500 grams lean pork mince. Cook while stirring often until the pork turns browned and no longer looks pink. Browning adds depth, so do not rush this part. Once the pork is cooked, stir in the finely diced carrot and finely diced small potato. Let them cook for a few minutes so they start to soften a little.

Second Step: Finish the filling and let it cool

Add the 1/2 cup frozen baby peas, 1/4 cup sultanas, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 teaspoons sugar, 1/2 teaspoon white pepper, and 1/4 cup water. Stir everything together well so the sauce coats the pork and vegetables evenly.

Lower the heat and cook until the liquid has evaporated. This keeps the filling from becoming watery and helps the empanadas seal properly later. Once the mixture looks thick and glossy, transfer it to a bowl and let it cool fully. If you are short on time, spread it on a plate in a thin layer so it cools faster.

Third Step: Make the pastry dough

In a large bowl, whisk together 3 cups flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add 1/4 cup cold chopped lard and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs. This step is important because it gives the pastry its light texture.

In a separate bowl, mix 1/2 cup cold water, 1 egg, and 1 teaspoon white vinegar. Pour the wet mixture into the flour mixture and combine until a dough forms. If the dough feels too dry or crumbly, add a little more water, one teaspoon at a time. If it feels sticky, dust in a bit more flour.

Fourth Step: Knead and rest the dough

Turn the dough onto a lightly floured surface and knead it gently until smooth. You do not need to work it for long. Overkneading can make the pastry tough, and that is the opposite of what you want in a good Filipino Empanada Stuffed Pastry.

Shape the dough into a ball, cover it, and refrigerate for 20 minutes. Resting helps the gluten relax, which makes rolling easier and helps the pastry stay neat when you shape it.

That little bit of vinegar is not just there for flavor. It helps the dough keep its shape and makes the pastry easier to handle.

Fifth Step: Divide, roll, and fill

After resting, divide the dough into 18 equal balls and cover them so they do not dry out. Working with one piece at a time, roll each ball on a floured surface until it is about 1/2 centimeter thick. Try to keep the circles even, since thin spots can split during frying.

Place about 2 tablespoons of filling in the center of each circle. Do not overfill, or the pastry may open while frying. Fold the dough over to form a half-moon shape, then seal the edges by pleating and crimping. If pleating feels tricky, use fork prongs to press down the edges instead.

Sixth Step: Fry until crisp and golden

Heat vegetable oil in a deep pan or fryer to 180°C (350°F). When the oil is ready, fry the empanadas in batches until golden brown on both sides. This usually takes only a few minutes per batch, so stay close and watch the color carefully.

Once the pastries are crisp and evenly browned, lift them out and drain them on paper towels. Let them rest for a few minutes before serving. The filling will be hot, and the brief rest also helps the crust stay crisp.

Seventh Step: Serve and enjoy

These Filipino empanadas are best served warm while the crust is still crisp. They work well on their own, but you can also serve them with a simple dipping sauce if your family likes extra flavor. They are perfect for snacks, lunchboxes, potlucks, road trips, or party trays.

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Dietary Substitutions to Customize Your Filipino Empanada Stuffed Pastry

Protein and Main Component Alternatives

If you want to change the filling, the easiest swap is the protein. You can replace the pork mince with ground chicken or beef, which still gives you a hearty Filipino empanada but changes the flavor a bit. Ground chicken is lighter, while beef gives a deeper and richer taste.

For a meat-free version, use crumbled tofu, chopped mushrooms, or a plant-based mince. You may need a little extra seasoning if you make that switch, since pork naturally brings more savory flavor to the filling.

Vegetable, Sauce, and Seasoning Modifications

The vegetables are easy to adjust too. If you do not have carrots or peas, try sweet corn, finely diced green beans, or chopped cabbage. Potatoes add body, so keep them if you want the filling to feel fuller.

You can also adjust the seasoning. If oyster sauce is not available, use a little extra soy sauce plus a touch of brown sugar. If you prefer a milder taste, cut back slightly on the white pepper. If you like more richness, add a splash more sauce, but keep the filling fairly dry so the pastry stays crisp.

For a lighter version, consider baking the empanadas instead of frying them. The crust will be less rich, but still tasty. If you are cooking for kids or picky eaters, you can also reduce the pepper and keep the sweet-savory balance front and center.

Mastering Filipino Empanada Stuffed Pastry: Advanced Tips and Variations

Pro cooking techniques

Small details make a big difference in this Filipino Empanada Stuffed Pastry. Start with cold ingredients for the dough, especially the water and lard, because that helps the crust turn out tender. Keep the filling cool and fairly dry before shaping, since warm or wet filling can lead to leaks.

When frying, do not crowd the pan. Too many pastries at once can lower the oil temperature and make the empanadas greasy. If you have a thermometer, use it. If not, watch for steady bubbling around the pastry as it cooks.

Flavor variations

You can season the filling in a few different ways without losing the spirit of the dish. A small amount of chili flakes adds heat. A little extra sugar gives the filling more of a sweet-savory profile. You can also add diced bell pepper for more color and a gentle crunch.

If you want a stronger savory finish, add a touch more oyster sauce or a few drops of fish sauce. Just go slowly, since the filling should still taste balanced and not overly salty.

Presentation tips

For a pretty serving plate, stack the empanadas on a platter lined with parchment and add a little bowl of dipping sauce in the center. A sprinkle of chopped parsley or sliced green onions can add color, though it is not traditional. These little hand pies also look great next to a fresh salad or a simple soup.

Make-ahead options

This recipe is very friendly for planning ahead. You can make the filling a day early and keep it chilled in the fridge. You can also shape the empanadas ahead of time and fry them just before serving. For a bigger batch, freeze the cooked empanadas after they cool, then reheat them in the oven until crisp.

If you are cooking for guests, make the filling the day before. It saves time and gives you a calmer cooking day.

For another hand pie style idea, check out this empanada method for comparison if you want to see a different take on the same classic format.

How to Store Filipino Empanada Stuffed Pastry: Best Practices

Good storage keeps your Filipino empanada tasting fresh for longer. Because these are fried pastries with a meat filling, it is best to cool them before packing them away.

Refrigeration

Place cooled empanadas in an airtight container and keep them in the fridge for up to 3 days. If possible, layer parchment paper between them to stop sticking. The crust will soften a little in the fridge, but reheating helps bring back some of the crispness.

Freezing

For longer storage, freeze the cooked empanadas after they cool completely. Arrange them in a single layer on a tray first, then move them to a freezer-safe bag or container once solid. This keeps them from clumping together. They can stay frozen for about 2 months.

Reheating

Reheat from frozen in the oven at 180°C (350°F) until hot and crisp. You can also use an air fryer if you like, though the oven gives a very good result. Try not to microwave them if you want to keep the pastry crisp.

Meal prep considerations

These empanadas are a smart meal prep option for busy weeks. You can make the filling, mix the dough, or even shape the pastries ahead of time. Keeping the parts separate until you are ready to fry gives you the freshest texture.

Nutrition Information for Filipino Empanada Stuffed Pastry

Here is the approximate nutrition per serving for one Filipino empanada stuffed pastry:

FAQs: Frequently Asked Questions About Filipino Empanada Stuffed Pastry

Filipino Empanada Stuffed Pastry

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🥟 Crispy golden Filipino empanadas feature flaky pastry wrapped around a savory pork filling with veggies and sweet raisins for an irresistible crunch and flavor burst!
🎉 These portable hand pies are perfect for parties, snacks, or meals, easy to make and loved by all ages.

• Total Time: 1 hour 35 minutes
• Yield: 18 empanadas

Ingredients

– 1 tablespoon oil

– 1 finely chopped white onion

– 2 minced garlic cloves

– 500 grams lean pork mince

– 1 finely diced carrot

– 1 finely diced small potato

– 1/4 cup sultanas

– 1/2 cup frozen baby peas

– 2 tablespoons soy sauce

– 2 tablespoons oyster sauce

– 2 teaspoons sugar

– 1/2 teaspoon white pepper

– 1/4 cup water

– 3 cups flour

– 2 tablespoons sugar

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1/4 cup cold chopped lard

– 1/2 cup cold water

– 1 egg

– 1 teaspoon white vinegar

– Vegetable oil for frying

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Instructions

1-First Step: Cook the savory filling Heat 1 tablespoon oil in a large non-stick pan over medium heat. Add the finely chopped white onion and 2 minced garlic cloves, then sauté until soft and fragrant. This usually takes only a few minutes, and it is the base of the filling flavor. Next, add the 500 grams lean pork mince. Cook while stirring often until the pork turns browned and no longer looks pink. Browning adds depth, so do not rush this part. Once the pork is cooked, stir in the finely diced carrot and finely diced small potato. Let them cook for a few minutes so they start to soften a little.

2-Second Step: Finish the filling and let it cool Add the 1/2 cup frozen baby peas, 1/4 cup sultanas, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 teaspoons sugar, 1/2 teaspoon white pepper, and 1/4 cup water. Stir everything together well so the sauce coats the pork and vegetables evenly. Lower the heat and cook until the liquid has evaporated. This keeps the filling from becoming watery and helps the empanadas seal properly later. Once the mixture looks thick and glossy, transfer it to a bowl and let it cool fully. If you are short on time, spread it on a plate in a thin layer so it cools faster.

3-Third Step: Make the pastry dough In a large bowl, whisk together 3 cups flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add 1/4 cup cold chopped lard and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs. This step is important because it gives the pastry its light texture. In a separate bowl, mix 1/2 cup cold water, 1 egg, and 1 teaspoon white vinegar. Pour the wet mixture into the flour mixture and combine until a dough forms. If the dough feels too dry or crumbly, add a little more water, one teaspoon at a time. If it feels sticky, dust in a bit more flour.

4-Fourth Step: Knead and rest the dough Turn the dough onto a lightly floured surface and knead it gently until smooth. You do not need to work it for long. Overkneading can make the pastry tough, and that is the opposite of what you want in a good Filipino Empanada Stuffed Pastry. Shape the dough into a ball, cover it, and refrigerate for 20 minutes. Resting helps the gluten relax, which makes rolling easier and helps the pastry stay neat when you shape it.

5-Fifth Step: Divide, roll, and fill After resting, divide the dough into 18 equal balls and cover them so they do not dry out. Working with one piece at a time, roll each ball on a floured surface until it is about 1/2 centimeter thick. Try to keep the circles even, since thin spots can split during frying. Place about 2 tablespoons of filling in the center of each circle. Do not overfill, or the pastry may open while frying. Fold the dough over to form a half-moon shape, then seal the edges by pleating and crimping. If pleating feels tricky, use fork prongs to press down the edges instead.

6-Sixth Step: Fry until crisp and golden Heat vegetable oil in a deep pan or fryer to 180°C (350°F). When the oil is ready, fry the empanadas in batches until golden brown on both sides. This usually takes only a few minutes per batch, so stay close and watch the color carefully. Once the pastries are crisp and evenly browned, lift them out and drain them on paper towels. Let them rest for a few minutes before serving. The filling will be hot, and the brief rest also helps the crust stay crisp.

7-Seventh Step: Serve and enjoy These Filipino empanadas are best served warm while the crust is still crisp. They work well on their own, but you can also serve them with a simple dipping sauce if your family likes extra flavor. They are perfect for snacks, lunchboxes, potlucks, road trips, or party trays.

Last Step:

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Notes

💡 Use lard for the flakiest, lightest pastry – avoid substituting with butter for best results.
🧊 Freeze cooked empanadas after cooling and reheat in the oven straight from frozen for crispiness.
🔄 Adjust dough by adding a bit more liquid if crumbly or flour if sticky; vinegar helps it hold shape.

• Author: Brandi Oshea
• Prep Time: 35 minutes
• Dough resting time: 20 minutes
• Cook Time: 40 minutes
• Category: Appetizers
• Method: Deep-fried
• Cuisine: Filipino
• Diet: Omnivore

Nutrition

• Serving Size: 1 empanada
• Calories: 215 kcal
• Sugar: 4g
• Sodium: 255mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 29mg