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Filipino Beef Empanada (Empanada de Carne)

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
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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours 15 minutes
Course Breakfast, Snack
Cuisine Filipino
Servings 12 empanadas
Calories 188 kcal
Difficulty Intermediate

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
  • 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
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