I love empanadas and there are many different variations across the world including Spain, Columbia and Argentina. Here is a recipe for the Filipino style with a tasty beef filing and crunchy dough on the outside. Enjoy!
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Category
Snack
Servings
4
Prep time
2 hours 30 minutes
Cook time
10 minutes
I love empanadas and there are many different variations across the world including Spain, Columbia and Argentina. Here is an empanada recipe for the Filipino style with a tasty beef filing and crunchy dough on the outside. Enjoy!
Ingredients
- 300g (10.6 oz) flour
- 14g (1/2 oz) sugar, plus 1 tbsp for the filling
- 7g (1/4 oz) salt, plus extra for seasoning
- 90g (3.2 oz) cold butter, diced
- 1 egg
- 500g (1.1 lbs) beef mince
- 1 onion, diced
- 2 carrots, diced
- 6 cloves garlic, finely diced
- 200g (7 oz) frozen peas
- 50g (1.8 oz) raisins
- 2 tbsp tomato paste
- 2 tbsp fish sauce
- 100ml (3.4 fl oz) beef stock
- beef tallow or oil, for frying
Directions
In a large bowl, mix together the flour, 14g sugar, and 7g salt. Add the cold butter and use your fingertips to rub it into the flour until you achieve a sandy texture. Incorporate the egg and gradually add just enough cold water (about 3 tablespoons) to bring the dough together into a cohesive mass.
- Shape the dough into a large disk, cover, and let it rest in the fridge for at least 1 hour.
- While the dough is resting, start on the filling by browning the beef mince in a hot pan with a pinch of salt for 3-4 minutes. Remove from the pan and set aside.
- In the same pan, cook the onions and carrots for 2-3 minutes until they start to soften and colour. Add the garlic, then return the beef to the pan along with the peas, raisins, tomato paste, fish sauce, 1 tablespoon of sugar, and beef stock. Mix well and cook for 6-8 minutes, or until the liquid has almost completely evaporated. Remove from the heat and allow to cool completely before filling the empanadas.
- After the dough has rested, remove it from the fridge and roll it out. Fold it like a letter for an envelope and roll out again. Turn 90 degrees and repeat the folding step. Place back in the fridge to rest for another hour.
- When ready, divide the dough into 8 pieces (about 55g or 2 oz each) and roll them into balls. Then, roll each ball into a round disk about the size of a coaster.
- Place some of the cold filling on one half of each disk, then fold over to create a half-moon shape. Crimp the edges tightly to ensure a good seal.
- Fry the empanadas in beef tallow or oil at 180°C (356°F) for 6-7 minutes or until golden brown.
