Why You’ll Love these Filipino Empanadas
Once you bite into these homemade Filipino empanadas, you’ll wonder why you haven’t been making them all along.
The crispy, flaky pastry gives way to a savory-sweet filling that’s uniquely Filipino—ground pork, potatoes, raisins, and garbanzos creating a perfect harmony of textures and flavors.
I’m particularly fond of how versatile these are. Breakfast? Snack? Party appetizer? They work for everything.
The combination of sweet pickle relish and that hint of MSG (the secret flavor booster) elevates these beyond ordinary hand pies.
And those fluted edges? Not just pretty—they seal in all that delicious filling.
What Ingredients are in Filipino Empanadas?
Filipino empanadas are a delightful balance of textures and flavors, with a crispy pastry exterior giving way to a savory-sweet filling that’s uniquely Filipino. The dough requires just a handful of pantry staples, while the filling combines ground pork with potatoes, raisins, and a few surprise ingredients that create that authentic taste you simply can’t get from store-bought versions.
Ingredients:
- 4 cups flour
- 3 egg yolks, beaten
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2/3 cup water
- 1/2 kg ground pork
- 4 potatoes, diced
- 1/2 cup raisins
- 1/4 cup lard (plus extra for brushing)
- 1/4 cup sugar
- 1/2 teaspoon MSG
- 1 chopped onion
- 2 tablespoons sweet pickle relish
- 1 cup boiled minced garbanzo beans
- 1/2 cup water
- Salt and pepper to taste
- Hard-boiled eggs for filling
The lard is truly vital for achieving that flaky, crispy texture that makes Filipino empanadas special—though you might be tempted to substitute with butter or shortening, I’d encourage sticking with tradition here. And don’t skip the raisins or garbanzo beans, which might seem unusual if you’re used to other empanada varieties. These ingredients create that signature sweet-savory balance that makes Filipino empanadas distinctive from their Latin American cousins. The MSG is optional if you’re sensitive to it, but it does add that extra dimension of umami that takes these from good to spectacular.
How to Make these Filipino Empanadas
To begin these delicious empanadas, you’ll start with the dough by mixing 3 beaten egg yolks with 2/3 cup water, 2 tablespoons sugar, and 1/4 teaspoon salt until well combined. This liquid mixture gets added to 4 cups of flour, where you’ll need to roll up your sleeves and knead until the dough becomes incredibly smooth—a labor of love that’s absolutely worth it.
Let your dough rest for about 10-15 minutes, giving the gluten time to relax, which makes the next steps much easier.
Now comes the technique that creates that signature flaky texture. Roll your dough on a surface lightly dusted with cornstarch until it’s very thin (think translucent enough to almost see through). Brush the entire surface generously with lard, then roll it up tightly like a jelly roll. Cut this roll into very fine slices, about 2mm thick—these are your “ojadre.”
From the remaining dough, pinch off small portions and flatten them into rounds. Place an ojadre on top of each round, brush with more melted lard, and cover with a thin banana leaf shaped into a circle.
For the filling, heat 1/4 cup lard in a pan, then add your chopped onion and 1/2 kg ground pork. Once the meat begins to brown, add in 4 diced potatoes, 1/2 cup raisins, 1/4 cup sugar, 2 tablespoons sweet pickle relish, 1 cup of boiled minced garbanzo beans, and season with salt, pepper, and 1/2 teaspoon MSG if using.
When assembling your empanadas, place about a tablespoon of the cooled filling in the center of each prepared dough round, adding a slice of hard-boiled egg for that authentic touch. Fold the dough over to create a half-moon shape, then flute or crimp the edges to seal.
The final step is frying these beauties in hot oil until they turn a gorgeous golden brown, about 3-4 minutes per side. The result is a perfect contrast between the crispy, layered exterior and the savory-sweet filling inside.
I always let them drain on paper towels for a minute or two—nobody wants a greasy empanada, after all—before serving them warm, when that first bite delivers the most satisfying crunch.
For large batch preparation, a premium stand mixer can make the dough-making process much easier and more consistent.
Filipino Empanadas Substitutions and Variations
While traditional Filipino empanadas call for specific ingredients like lard and banana leaves, you can absolutely make delicious adaptations with whatever you have in your pantry.
No lard? Butter or vegetable shortening works wonderfully. Skip the MSG if you’re not a fan, and substitute sweet pickle relish with finely diced bell peppers for a fresh twist.
Don’t have ground pork? Try chicken, beef, or even a plant-based alternative for vegetarian empanadas.
The raisins might seem unusual, but they add a lovely sweet contrast to the savory filling.
Can’t find garbanzo beans? Regular peas make a perfect stand-in.
What to Serve with Filipino Empanadas
These golden-brown pockets of savory goodness deserve the perfect companions to round out your meal.
I’m a firm believer that a simple vinegar dipping sauce brings out the best in empanadas—just mix some white vinegar with minced garlic, a pinch of salt, and cracked black pepper. Divine.
For a complete Filipino spread, serve empanadas alongside pancit (Filipino noodles) or a light ensaladang mangga (green mango salad).
The tanginess cuts through the richness perfectly.
And drinks? Nothing beats ice-cold calamansi juice or, if you’re feeling festive, a cold San Miguel beer.
Final Thoughts
Making these Filipino empanadas might seem like a bit of a project at first glance, but I’m convinced they’re worth every minute of your time and effort.
The combination of that perfectly flaky pastry with the savory-sweet filling creates something truly special—a little pocket of Filipino culinary heritage right in your kitchen.
The beauty of empanadas lies in their versatility. Once you’ve mastered the technique, you can play with different fillings based on what you have on hand.
Serve them as appetizers, pack them for lunch, or make them the star of your next gathering. Trust me, they’ll disappear quickly.
