Filipino Beef Empanada (Empanada de Carne)

My journey with authentic Filipino Beef Empanada began during a bustling Saturday afternoon at a cultural event in Tiendesitas, where the aroma of freshly baked pastries led me to discover what would become my signature recipe.

Watching skilled hands transform simple ingredients into these golden-brown, flaky crescents filled with perfectly seasoned ground beef inspired me to master this beloved Filipino-Hispanic pastry in my own kitchen.

After years of perfecting the technique – from achieving that signature shattering crust to balancing the savory filling with just the right hint of sweetness from raisins – I'm sharing my tested Filipino beef empanada recipe that rivals any corner panaderia's version.

This step-by-step guide combines traditional methods with modern precision to help you create empanadas that would make your Lola proud.

Why You'll Love This Recipe

• Perfectly Flaky Crust (Manipis na Manipis): Achieve that signature shattering crisp with our foolproof lamination technique
• Well-Seasoned Filling (Masarap na Palaman): The perfect balance of savory beef and sweet raisins
• Make-Ahead Friendly: Prep in advance and freeze for later
• Restaurant-Quality Results: Better than your favorite bakery's version
• Family-Tested Recipe: Perfected through generations of Filipino home cooks

Ingredients

This Filipino Beef Empanada recipe uses a perfect blend of ingredients that create magic together. The cold butter gives the crust its signature flakiness, while the balance of salt and sugar ensures it's never bland.

Inside, ground beef provides savory richness, complemented by potatoes and carrots that add hearty texture. The raisins offer surprising bursts of sweetness that balance the savory elements, a classic Filipino flavor technique. Tomato sauce brings everything together with a hint of acidity, while the egg wash creates that irresistible golden-brown finish.

Each ingredient plays an essential role in creating empanadas that are crispy outside, juicy inside, and bursting with perfectly balanced flavors.

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For the Pastry:

• 2½ cups all-purpose flour
• 8 oz (2 sticks) very cold butter
• 3 tablespoons sugar
• 1 teaspoon salt
• ⅓ cup ice-cold water

For the Filling:

• ½ pound ground beef
• ½ small onion, chopped
• 1 clove garlic, minced
• ¾ cup tomato sauce
• 1 small potato, diced
• 1 large carrot, diced
• ½ cup green peas
• 2 tablespoons raisins
• Salt and pepper to taste
• 1 tablespoon cooking oil

For the Egg Wash:

• 1 egg
• 1 tablespoon milk
• ⅛ teaspoon salt

Equipment

• Mixing Bowls - For combining pastry ingredients and preparing the filling
• Pastry Cutter - To cut butter into flour for a flaky texture (a food processor can also work)
• Rolling Pin - For rolling out the dough into perfect circles
• Sauté Pan - For cooking the savory beef filling
• Baking Sheets - For baking the assembled empanadas
• Pastry Brush - For applying the egg wash to achieve that golden finish
• Fork - For sealing the empanada edges with a decorative crimped pattern
• Kitchen Thermometer - To ensure proper frying temperature if choosing to fry
• Parchment Paper - To prevent sticking during baking
• Measuring Cups and Spoons - For precise ingredient measurements

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How To Make

1. Prepare the pastry: Cut the cold butter into small cubes and freeze for 30 minutes. Meanwhile, combine the all-purpose flour, sugar, and salt in a bowl and chill for 30 minutes. Cold ingredients are crucial for a flaky crust.
2. Make the dough: Once chilled, cut the frozen butter into the flour mixture until it resembles coarse meal. Gradually add ice-cold water, mixing just until the dough comes together. Form into a ball, wrap, and refrigerate for 2 hours.
3. Prepare the filling: While the dough chills, heat oil in a pan over medium heat. Sauté chopped onions and minced garlic until fragrant. Add ground beef and cook until browned. Add tomato sauce and stir well.
4. Cook the vegetables: Add diced potatoes and carrots, simmer until tender. Mix in green peas and raisins. Season with salt and pepper to taste. Let the filling cool completely.
5. Preheat and prepare: Preheat oven to 375°F (190°C). Divide the chilled dough into 12 portions. Roll each portion into a 5-inch circle on a lightly floured surface. Place filling in the center of each circle, leaving a border for sealing.
6. Assemble empanadas: Prepare egg wash by beating together egg, milk, and salt. Fold dough over filling to form half-moons, seal edges with fork tines. Brush with egg wash.
7. Bake: Bake for 25-30 minutes until golden brown. Let cool slightly before serving. Best enjoyed warm.

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Tips from Lola's Kitchen

• Cold is key: Keep all pastry ingredients as cold as possible. If the dough becomes soft while you're working with it, return it to the refrigerator for 15 minutes.
• Butter technique: Grate frozen butter directly into the flour for the flakiest crust possible.
• Perfect filling: Cook your vegetables until just tender – overcooking will make them mushy in the final product.
• Filling ratio: Use about 2 tablespoons of filling per empanada – too much will cause leaking, too little won't deliver enough flavor.
• Rest before baking: Allow assembled empanadas to chill for 20 minutes before baking for the best texture.
• Steam vents: Create tiny slits on top of each empanada to allow steam to escape and prevent bursting.

Substitutions

• Meat options: Ground chicken, pork, or turkey can replace beef for a different flavor profile.
• Vegetable swaps: Sweet potatoes can replace regular potatoes; corn can substitute for peas.
• Vegetarian version: Replace meat with a mix of sautéed mushrooms, bell peppers, and additional vegetables.
• Sweet element: Dried cranberries or chopped dried apricots can replace raisins.
• Dairy-free pastry: Use solid coconut oil or vegetable shortening instead of butter (texture will differ slightly).
• Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum for the pastry.

Troubleshooting

• Tough crust: You likely overworked the dough or used warm ingredients. Handle dough minimally and ensure everything stays cold.
• Leaking filling: Edges weren't sealed properly or empanadas were overfilled. Use less filling and press edges firmly with a fork.
• Soggy bottom: Filling was too wet or still warm when added to dough. Cool filling completely and drain excess liquid.
• Uneven browning: Your oven has hot spots. Rotate the baking sheet halfway through baking time.
• Dough tears easily: The dough is either too warm or too dry. Chill it longer or add a teaspoon of water.
• Filling too bland: Adjust seasoning with more salt, pepper, or even a dash of cumin or paprika for depth.

Storage & Reheating

• Unbaked empanadas: Can be frozen for up to 3 months. Freeze flat on a baking sheet until solid, then transfer to freezer bags.
• Baked empanadas:
  • Room temperature: Good for 2 days in an airtight container
  • Refrigerated: Will last 5 days in an airtight container
  • Frozen: Store up to 1 month in freezer-safe containers
• Reheating methods:
  • Oven (best method): 350°F for 10 minutes from refrigerated, or 15 minutes from frozen
  • Toaster oven: Medium setting for 5-7 minutes
  • Microwave (quick option): 30 seconds wrapped in a paper towel (crust will soften)
  • Air fryer: 350°F for 3-4 minutes for the crispiest results

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FAQ

Related

Looking for other recipes like this? Try these:

Filipino Beef Empanada (Empanada de Carne)

Beef Empanada is a beloved Filipino-Hispanic pastry featuring seasoned ground beef, potatoes, and vegetables enclosed in a buttery, flaky crust. This hearty hand pie represents the beautiful fusion of Spanish colonial influence with Filipino culinary traditions.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Breakfast, Snack

Cuisine Filipino

Servings 12 empanadas

Calories 188 kcal

Difficulty Intermediate

Ingredients

 

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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
• 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

 

• Start with the pastry (masa). Cut the cold butter (mantikilya) into small cubes and freeze for 30 minutes. Meanwhile, combine the all-purpose flour (harina), sugar (asukal), and salt (asin) in a bowl and chill for 30 minutes. Cold ingredients are crucial for a flaky crust.
• Once chilled, cut the frozen butter into the flour mixture until it resembles coarse meal. Gradually add ice-cold water (malamig na tubig), mixing just until the dough comes together. Form into a ball, wrap, and refrigerate for 2 hours.
• While the dough chills, prepare the filling (palaman). Heat oil (mantika) in a pan over medium heat. Sauté chopped onions (sibuyas) and minced garlic (bawang) until fragrant. Add ground beef (giniling na baka) and cook until browned. Add tomato sauce and stir well.
• Add diced potatoes (patatas) and carrots, simmer until tender. Mix in green peas (gisantes) and raisins (pasas). Season with salt and pepper (asin at paminta) to taste. Let the filling cool completely.
• Preheat oven to 375°F (190°C). Divide the chilled dough into 12 portions. Roll each portion into a 5-inch circle on a lightly floured surface. Place filling in the center of each circle, leaving a border for sealing.
• Prepare egg wash by beating together egg (itlog), milk (gatas), and salt. Fold dough over filling to form half-moons, seal edges with fork tines. Brush with egg wash.
• Bake for 25-30 minutes until golden brown. Let cool slightly before serving. Best enjoyed warm as merienda with spiced vinegar (suka) or hot coffee.

Tips from Lola's Kitchen

1. For Perfect Crust:
   • Keep everything COLD! (Malamig)
   • Don't overwork the dough
   • Use butter straight from the freezer
   • Chill dough if it becomes too soft while working
2. For Delicious Filling:
   • Toast garlic until golden (hindi sunog)
   • Drain excess oil from beef
   • Let filling cool completely before assembling

 

Nutrition

Calories: 188kcalCarbohydrates: 27gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 125mgPotassium: 174mgFiber: 1gSugar: 4gVitamin A: 135IUVitamin C: 4mgCalcium: 16mgIron: 2mg

Tried this recipe?Let us know how it was!

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.