These Pork Empanadas are the perfect weeknight meal idea or great for appetizers for parties or potlucks. These delicious stuffed bread pastries filled with tasty pork and vegetables -- either served fried or baked.
Resting Time for Pastry20mins
Course: Appetizer, Snack
Cuisine: Filipino, Spanish
Keyword: empanada, pork, recipe, turnover
Ingredients for Pastry
2 ½cupbread flour
115gramsbuttercold from fridge
Ingredients for Filling
1largecarrotcut in small cubes
1largepotatocut in small cubes
salt and pepperseasoning
For Frying Empanada
Making the Pastry
Combine bread flour, white sugar, baking powder, and salt. Mix the dry ingredients using a wire whisk.
Add in the butter to the dry ingredients and mix them until the butter is well mixed with the flour mixture. NOTE: You can use two forks or your hands to better incorporate the butter with the flour mixture.
Add the egg and mix. Then add vinegar and mix.
Add cold water gradually while kneading until the mixture turns into a smooth dough.
Wrap dough in cling film and refrigerate for 20 minutes.
Making the Filling
Heat 2 tbsp oil in a pan over medium heat. Cook carrots and potatoes until soft then remove from pan and set aside.
In the same pan, saute onion and garlic. Add ground pork stir cook for a few minutes.
Add sugar and a pinch of salt and pepper. Mix and let simmer for 10 minutes.
Add carrots, potatoes, and raisins and let cook for another 5 minutes. Taste and adjust seasoning.
Remove from heat and transfer in a bowl to cool down.
Wrapping and Cooking Empanadas
Prepare a clean surface, like a chopping board, and dust with flour.
Get a piece of dough and press it on the surface of the chopping board. Using a rolling pin, flatten it further until thickness becomes at least half a centimeter thick.
Place 1 or 1½ tablespoon of filling in the center of the flattened dough.
Fold the dough and seal the round edges by crimping or folding it.
In a deep frying pan, heat oil about 3 cups and deep fry the empanadas for 3 to 5 minutes or until golden brown.
Place the empanadas in a bowl lined with paper towels to drain excess oil, Then transfer to a plate and serve. Bon Appetit!