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.