Beef Empanada – that golden half-moon pastry that makes your usual afternoon snack look like it needs a promotion! It’s the kind of merienda that has everyone suddenly becoming food critics, debating whether to bite into it while it’s still burning hot or wait five minutes (but let’s be real – sinong may patience for that?). When that buttery aroma with hints of savory beef starts wafting from the oven, suddenly your typical merienda hour becomes a “penge ng mainit na empanada” festival.
Let’s be real – this isn’t your typical meat pie na ginaya lang ang Goldilocks! This is that crispy, flaky masterpiece that makes your usual pandesal filing look like it needs career counseling! With crust that’s more flaky than your ghost-prone matches, beef filling that’s more flavorful than your officemate’s latest chismis, and that perfect golden brown color that’s more consistent than your crush’s replies – this snack proves why sometimes the best things in life come in pocket-sized packages.
Best part? This recipe is more satisfying than your weekend food delivery splurges! Whether you’re trying to recreate your favorite bakery’s version, wanting to impress your bisita with homemade pastries, or just craving something that’ll make your coffee break feel fancy, this Beef Empanada recipe has your back. Promise, by the time that first batch comes out of the oven, you’ll have everyone forming a line longer than the one at your favorite milk tea shop!
Filipino Beef Empanada (Empanada de Carne)
Ingredients
For the Pastry (Masa)
- 2½ cups all-purpose flour harina
- 8 oz 2 sticks very cold butter (mantikilya)
- 3 tablespoons sugar asukal
- 1 teaspoon salt asin
- ⅓ cup ice-cold water malamig na tubig
For the Filling (Palaman)
- ½ pound ground beef giniling na baka
- ½ small onion chopped (sibuyas)
- 1 clove garlic minced (bawang)
- ¾ cup tomato sauce sarsa ng kamatis
- 1 small potato diced (patatas)
- 1 large carrot diced (karot)
- ½ cup green peas gisantes
- 2 tablespoons raisins pasas
- Salt and pepper to taste asin at paminta
- 1 tablespoon cooking oil mantika
For the Egg Wash
- 1 egg itlog
- 1 tablespoon milk gatas
- ⅛ teaspoon salt asin
Instructions
Preparing the Crust
Prep Cold Ingredients:
- Cut butter into cubes and freeze (30 minutes)
- Chill flour mixture (30 minutes)
Make the Dough:
- Combine flour, sugar, and salt
- Cut in frozen butter until mixture resembles coarse meal
- Gradually add ice water until dough just comes together
- Form into a ball and chill (2 hours)
Making the Filling
Sauté Aromatics:
- Heat oil in pan
- Sauté onions and garlic until fragrant
Cook Beef:
- Add ground beef
- Cook until browned
- Add tomato sauce
Add Vegetables:
- Incorporate potatoes and carrots
- Simmer until tender
- Add peas and raisins
- Season to taste
Assembly and Baking
Form Empanadas:
- Divide dough into 12 portions
- Roll each into 5-inch circles
- Add filling
- Seal edges with fork tines
Bake:
- Brush with egg wash
- Bake at 375°F (190°C) for 25-30 minutes
Tips from Lola’s Kitchen
- For Perfect Crust:
- Keep everything COLD! (Malamig na malamig!)
- Don’t overwork the dough
- Use butter straight from the freezer
- Chill dough if it becomes too soft while working
- For Delicious Filling:
- Toast garlic until golden (hindi sunog)
- Drain excess oil from beef
- Let filling cool completely before assembling
Traditional Serving Suggestions
- Serve warm as merienda (afternoon snack)
- Pair with spiced vinegar (suka)
- Enjoy with hot coffee or calamansi juice
Troubleshooting Guide
- Tough Crust?
- Solution: Avoid overworking dough; use very cold ingredients
- Filling Leaking?
- Solution: Ensure edges are well-sealed; don’t overfill
- Uneven Browning?
- Solution: Rotate baking sheet halfway through baking
Ingredient Alternatives
- Ground chicken or pork instead of beef
- Sweet potato instead of regular potato
- Corn instead of peas
- Omit raisins if preferred
- Vegetarian option: Use mushrooms and additional vegetables
Storage & Reheating
- Unbaked: Freeze up to 3 months
- Baked: Store in airtight container
- Room temperature: 2 days
- Refrigerated: 5 days
- Frozen: 1 month
Reheating Methods
- Oven (Best method):
- 350°F (175°C) for 10 minutes
- Toaster Oven:
- Medium setting for 5 minutes
- Microwave (Quick option):
- 30 seconds, wrapped in paper towel
Variations
- Cheesy Beef: Add queso de bola
- Spicy Version: Add chopped siling labuyo
- Breakfast Style: Add scrambled egg
- Party Size: Make mini versions
Frequently Asked Questions
Q: Can I make the dough ahead? A: Yes, it can be refrigerated for up to 3 days or frozen for 3 months. Q: Why did my crust shrink? A: The dough was likely overworked or too warm when baked. Q: Can I deep-fry instead of bake? A: Yes, fry at 350°F (175°C) until golden brown. Q: How do I prevent soggy bottom? A: Ensure filling is completely cool and not too wet before assembling.Nutrition
The Story Behind Filipino Beef Empanada
The story of Filipino Beef Empanada begins in the sun-drenched region of Galicia, Spain, before sailing across oceans during the Spanish colonial period to find a cherished place in Filipino cuisine. While the Spanish brought the original empanada recipe to our shores in the 16th century, Filipino cooks transformed this humble pastry into something uniquely their own, adding local ingredients and adapting it to suit tropical tastes.
In the busy streets of Vigan, Ilocos Sur, a different version emerged – the famous orange-tinged empanada filled with local longganisa. But it’s the beef variant, with its perfectly spiced giniling filling, that has become a staple in Filipino households and neighborhood bakeries across the archipelago. The addition of potatoes and carrots – ingredients that arrived through the Manila Galleon trade – showcases how this dish evolved through centuries of cultural exchange.
What makes the Filipino Beef Empanada truly special is its masterful balance of textures and flavors. The buttery pastry, crafted through generations of baking expertise, shatters gently with each bite to reveal a savory filling where sweet raisins play hide and seek among perfectly seasoned ground beef. This combination of sweet and savory elements reflects the Filipino palate’s love for complex flavor profiles.
Today, whether enjoyed as merienda (afternoon snack) in bustling Manila cafes or served during family gatherings in provincial homes, Beef Empanada continues to tell the story of Filipino culinary innovation. Modern bakers might use food processors instead of traditional pastry cutters, but the essence remains unchanged – a labor of love wrapped in golden, flaky crust, connecting us to our Spanish colonial heritage while celebrating distinctly Filipino flavors.
From its humble origins as a traveler’s meal to its current status as a beloved comfort food, Filipino Beef Empanada stands as testament to our culture’s ability to adapt and enhance foreign influences into something uniquely our own. Each bite carries not just the warmth of a well-made snack, but also centuries of culinary history that continue to delight new generations of food lovers.