Sunday, March 21, 2010

FILIPINO PORK EMPANADA - KULINARYA

pork empanada intro© BUSOG! SARAP! 2010

KULINARYA COOKING CLUB

 

Kulinarya’s theme for the month of March 2010 is EMPANADA.

 

This Spanish influenced dish is always a favourite in parties and as a snack.  Filipino Empanada can be sweet or savoury and usually fried as most Filipinos doesn’t have an oven at home.  I tried to be daring during the week and attempted the Ilocano Empanada, twice…. both were miserable failures and went straight to the bin.  One thing I’ve learned, no recipes in the web works and if you don’t have the right ingredients for the filling, forget about it.  Wait till you can go back to the Philippines and eat all the Ilocano Empanadas you want.  For those who are not aware of Ilocano Empanadas, they are deep fried big crispy orange empanadas, filled with mung (monggo) beansprout, shredded unripe papaya/pawpaw, Ilocano longganisa and whole egg, served with Ilocano native vinegar…..just thinking about it makes me drool!

My plan B was this Pork Empanada Recipe, with buttery pastry and savoury/sweet filling, what more could you want….so sinful, I tell you!

 

pork empanada prep© BUSOG! SARAP! 2010



Filipino Fried Pork Empanada


FILLING INGREDIENTS:

2 tbspn cooking oil

2 cloves garlic, minced

1 tomato, diced (optional)

1 large onion, diced

1/2 kg pork mince

1/8 cup tomato sauce

1 knorr pork cube

1/4 tspn salt/pinch of pepper

1/4 cup sultanas or raisins

1/2 cup frozen peas (thawed)

2 medium potatoes, diced

1/8 cup water

1 1/2 tspn sugar

 

 PASTRY INGREDIENTS:

3 cups plain flour

1/4 cup white sugar

1/2 tspn baking powder

1/2 tspn table salt

250g butter, cubed

1/4 cup cold water

1 egg

*oil for deep frying

*used U.S Measuring Cups & Spoons

COOKING PROCEDURE:

1.  Sauté garlic and onion, then add diced tomato, cook till it’s soft.  Add in pork mince, pork cube, tomato sauce and salt/pepper, keep stirring the mixture to break up the clumps and once the mince is partly cooked, add the potatoes and water, cook for 5 minutes in medium heat.  Stir the mixture often while you are cooking it.

pork empanada filling© BUSOG! SARAP! 2010

2.  Combine the diced carrots and raisins, cook for a further 10 minutes.  In the last 2 minutes, stir in the peas and sugar.  The filling mixture should have hardly any liquid.  Taste and adjust the seasoning to your liking.  Let it cool down before using the filling.

 

 p.empanada pastry1© BUSOG! SARAP! 2010

 

3.  Combine all the pastry dry ingredients in a large bowl.  Add in the cubes of butter.

 

 

 

p.empanada pastry2© BUSOG! SARAP! 2010

 

 

4.  Rub in the cubes of butter into the dry ingredients until it resembles fine breadcrumbs.

 

 

 

p.empanada pastry3© BUSOG! SARAP! 2010

 

5.  Add in the egg and water to the buttered ingredients and knead till you have a smooth dough ball.  Texture wise, it should feel like a smooth play dough.

 

 

p.empanada pastry4© BUSOG! SARAP! 2010

6.  Line a large chopping board with a sheet of baking paper, dust it with spare plain flour.  To avoid the dough sticking to your hands, dip your hands into some plain flour.  Grab approximately 1/4 cup size dough and place in on the baking paper, flatten with a rolling pin until you have 0.5 cm thickness.

 

p.empanada pastry5© BUSOG! SARAP! 2010

 

 

7.  Place 1/8 cup of filling on the upper side of the pastry.

 

 

 

p.empanada pastry6© BUSOG! SARAP! 2010

8.  Fold the lower side of the pastry over the filling and make sure you firmly pressed the dough that surrounds the edge of your encased filling.  Trim the excess, leave a 1.5cm round edge to fold.

 

 p.empanada pastry7© BUSOG! SARAP! 2010

9.  With floured hands, crimp the round edge, slightly flatten the dough edge before folding each turn.  Once you have reached the end, tuck the last fold on the back, you can dab a bit of water to make it stick nicely.

 

 

p.empanada pastry8© BUSOG! SARAP! 2010

 

10.  Place the uncooked empanadas in a floured flat tray.

 

 

 

p.empanada pastry9© BUSOG! SARAP! 2010

 

11.  Repeat steps 6 to 9 till you have finished your dough.

 

 

 

 

cooking p.empanada© BUSOG! SARAP! 2010

 

12.  Heat cooking oil in a medium saucepan and fry the empanadas, 3 pieces at a time at medium-high.  Make sure you keep on flipping the empanadas so that they will not get burned.  Be gentle on handling the empanadas as the pastry is very delicate.

 

13.  Drain the cooked empanadas in a large bowl lined with kitchen paper towels.

cooked p.empanada© BUSOG! SARAP! 2010

 

BUSOG! SARAP! TIPS:

  • You can add chopped boiled eggs in your cooked filling.
  • I refrigerate my filling overnight before I make my empanadas as I find it less messy when I fill up my flatten dough.
  • If you have any excess filling without the boiled egg, you can freeze it and use it again when you feel you want to cook some more empanadas.
  • You can buy Knorr pork cubes in any Filipino Stores.

84 comments:

  1. I really like the look of your empanada! Love it!

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  2. look how you crimped those edges... they are so neatly done. oh yeah i had those fried empanadas too before and loved them!

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  3. nicely done.. another perfect-looking delicious empanada! Congrats! :)

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  4. Your empanada looks so perfect and the way you crimped those edges, you make it look easy.
    I, however, need lots of practice! haha

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  5. those Ilocano version sounds yummy. If you try those again please blog. I love the crimping on your empanadas. I need you to teach me

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  6. Your pleating for empanadas is perfect! Wonderful job on this one! Guess what? I also wanted to make Ilocano empanada! It's good I didn't attempt it - I hate having to throw failed dishes!

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  7. what gorgeous empanada pleats..PRO!

    and I have to be honest..i also failed with my first batch of empanadas,8 of it went straight to the bin...lesson learned. =)

    Cheers to Pinoyfood!

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  8. This is fantastic! Your pleating is amazing and it looks like the empanadas I grew up with back in the Philippines!!!! This is the classic empanada!

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  9. @cherrie pie....next time i will try the ilocano empanada, is when i successfully bribed one of the vendors in laoag, Ilocos Norte (which will be like winning lotto=)as they are very secretive)to teach me how to prepare and cook the i.empanadas.

    @everybody....this is the first time my empanada pleating was that good..hehehehehe this is my 4th time making them and I find that the more you make, the better the pleating...you should have seen my 1st empanada~looks like those chinese deep fried curry buns.

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  10. yay, thanks for sharing these..cause my mom was looking for a pork filling for her empanada's... this is really helpful!!

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  11. wow i just tried your pastry recipe when i made my empanadas. i baked it first but it came out too dry. i didnt like it. so i deep fried the second batch and oh my! so perfect! it reminds me of samosas which is the next thing im going to try with your pastry. thanks, i love it!

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  12. @anabella ~ Thankyou very much for your input, I've only suggested to bake because of the higher butter content to it, but because of you:) I will modify my "notes". I love feedbacks:)

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  13. I just made them tonight and they came out soooo good! Thank you for the recipe!

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  14. Can you bake them instead of fry them?

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    Replies
    1. Baking is possible, but the outcome would be different from fried. Baking it would be softer then fried being crunchy.

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  15. @Anonymous~ if you look at anabella comment..she baked it but the outcome was dry, so I think frying it would be advisable instead of baking it=)

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  16. nice,,,,, very helpful.... thanks a lot;/

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  17. THANK YOU!!! i've been looking for this for a long time. the empananda lloks delicious and simple enough to make. i'm trying it ASAP. THANKS!

    ♠ T@giwtiW ♠

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  18. I just made this today for the very first time , and let me tell you , ITS ABSOLUTELY , DELECIOUS !!!!! your recipe , are very easy to follow and no missing ingredients . not like the other pilipino recipe some of them , they dont put the right measurement or ingredients I might say . I like to rate your recipe from 1 to 10 . its 20 . how about , recipe for '' SIOPAO'' Thank you very much for sharing this with us .

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  19. @Jenny~ Wow! just hearing that the recipe works is more than enough for me=) I know what you mean about missing ingredients and wrong measurement....that's my pet peeve too. Still reading about Siopao dough as it is a bit complicated for me, tried many "from scratch" recipe but still not happy.

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  20. looks beautiful...can i also use shortening instead of butter? thanks a lot.

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  21. @Anonymous~ personally haven't tried the recipe with shortening so I cannot really advise on replacing the butter with shortening, haven't got the clue what the outcome will be=)

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  22. From the bottom of my heart, I'd like to thank you for sharing this recipe! I tried it, it came out a perfect (well, maybe not the crimping...yet), and everyone who ate it loved it! ^^

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  23. @sophia allendes~ You are so welcome! And thank you also for letting me know that it came out good=) It's the joy of knowing that my recipes are working well in other people's kitchen that keeps me going=)

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  24. like to try your recipe. I've tried one from the net but results not what i expected. keep you posted what happens next

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  25. I made this empanada recipe yesterday and i have some question about the pastry recipe cuz i did follow the amount of ingredients stated but my dough came out too soft and buttery, it will not hold for the filling. The amount of butter u mentioned is 250g, like a whole bar? So i tried adding more flour on what i made just enough that i will be able to form it. I need to perfect next time the dough. Anyways it came out so nice after some tweaking and the filling was so delicious! Everyone loves it. Thanks for sharing this recipe!

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  26. @Anonymous~ Looking back when I made this, I scooped my measuring cup in my big container of flour and then leveled it with the back of a butter knife. What you did was right, by adding more flour=) Try also to put the dough in the fridge if the weather is too hot...pastry should be cold enough to hold its shape, if its too hot it will feel wet and oily.

    Regards to the butter, the packet that I've used was 250g...they sell butter here in blocks of 250g & 500g=)

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  27. Thank you very much for posting this recipe. I've tried this and it was well appreciated by my guest. Sobrang sarap ng empanada!!!

    More power to your blogsite and hoping to read more recipies from you!!!

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  28. @Anonymous~ You are so welcome=) Glad you like my empanada recipe and very happy that your guests enjoyed it.

    There are more recipes to come...it just that it takes me awhile to post them kasi busy sa bahay and I tend elaborate more in my recipes (how to make it better/what can be added/how to make it easier~photowise/directionwise...

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  29. my mom use to cook empanada but instead of water she uses evaporated milk,, the dough is much tastier than with the water but nevertheless its both delicious...i love your foodblog.

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  30. Baking is the best actually. Only if you like biscuits becoz that's how it taste like when it's baked. Sooooo good. Just 1/4 more sugar and a lil bit of water for the crust ingredients.

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  31. Hi. Can you make the empanadas and freeze them? How do you fry them...fry them straight without thawing? Thanks!

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  32. @Anonymous~ Personally I haven't freeze this empanadas uncooked assembled, as the pastry is so fragile but if you tried it out freezing them and cooking them afterwards...do tell us the outcome=)

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  33. thanks for sharing your recipe, do i have to beat the egg before i mix it to the buttered ingredients?

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  34. @Anonymous~ You don't have to beat the egg =)

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  35. tried your empanadas only i used flaky wheat flour (gluten free). It came out good too. I baked it instead of frying. my sister & husband love it. I still have leftover fillings, now, i'll try using the regular flour and fry the empanadas. thank you so much for the recipe.

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  36. just made it right now, and it is so much alike with what i was buying from SM...my son loved it too! tnx for the recipe!

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  37. at last, i have finally found an empanada recipe that's easy to make & understand!i think i can make a business out of it.at last, i hava seen how to crimp the sides of the empanada coz of the photos...thank you (1,ooo,ooox)

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  38. I love empanadas, chicken inside

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  39. Hello i like the look of this Empanada. I dont like the crusty-baked kind of Empanada. I like the traditional fried, sweet dough that puffs up golden brown when you fry it but retains its shape. Most of the Empanadas i see these days looks flaky and baked. I dont like that kind. I thought using butter will make it flaky and that's what i dont want to happen to my Empanada. What is the difference between making the dough with butter or shortening? Thank you.

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  40. @Anonymous~ I think earlier in the comments, somebody already asked me about shortening....I haven't tried shortening so haven't got a clue what the outcome will be. If you happen to try it, do tell us what's the result=)

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  41. hello,

    i was wondering approximately how many empanadas this recipe yields.

    also, how are they the next day after frying? iw ant to make these for a party, but will not ahve the time to fry them up the day of.

    thank you!

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  42. Do you have a recipe for the chicken filling for empanada?

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  43. @e.revilla~ I haven't tried the chicken filling version yet =) Hopefully in the future, but will write it down in my growing list of what to cook.

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  44. @Anonymous~ approximately around 15 pcs. Yes, I've tried cooking this a day in advance, once cooled down, store in fridge and reheat in microwave the next day =)

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  45. good idea thanks

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  46. wow so delicious empanada :))

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  47. can i just bake it in the oven? will it be faster to bake it?

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  48. @Anonymous~ I haven't tried baking the empanadas in the oven but there are people who have done this method. Just look/scroll over the comments and you'll see.

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  49. Hello, I tried this recipe today and it was a success. Thank you for your time and effort in sharing recipes.

    When I was making it I weighed the butter and it was lacking to make 250g, i just substituted a small amount of whipped cream cheese.

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  50. Hi! I've been looking for a perfect recipe for an empanada finally I found one! I tried this recipe just this morning except for the pork because my mom really wants a tuna filling so I tried it and oh boy! it came out really perfect! Thanks for sharing the recipe :)

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  51. Hi madam,it's my first time to have read your recipes, and i find them really interesting and worth trying.it's of big help,thank you so much. i'm just wondering if you have a facebook acct.for these recipes so i could get recent updates.. thank you.

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  52. @Anonymous~ just look on the right side (halfway) of Busog! Sarap! and you will see see the Facebook account.

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  53. mga magkano po mabebenta yan po ung afford po ng students project po ksi.

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  54. @Anonymous~ Basic calculation...Combine the cost of ingredients/transportation to market & back/electricity or gas you used for a batch of empanadas. Divide the total cost to how many you've made, mark it up by 100% or more depends on how much your buyers can afford. Golden Rule is 100% mark up, for example if each empanada cost you P6 each to make then you price it P12 to P15.

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  55. Thanks for this recipe! I'm planning to have empanada business at home, however I have question regarding the pastry, does it have to be rested before putting on the fillings? Because most of the recipes I read, they make the dough rest for about 1 hr. Or more?. Pls. Reply. Angela.a.macam@gmail.com

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  56. @Sugar Macam ~ already sent the msg to your email =)

    If anybody else is wondering if the empanada dough needs resting...here's the answer:


    No, the dough doesn't need resting...but if its a hot day, I usually let it cool down in the fridge for 5-10 mins. so that when I roll out the dough it will be less sticky and manageable to shape =)

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  57. The dough was too dry, I had to add one more egg and one more 1;/4 cup of water.

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  58. That's the first I've heard the dough is too dry, maybe you've added too much flour. Don't compact your flour inside your measuring cup, I just scoop with my measuring cup to get my flour and level the top with the back of a butter knife with a sweeping motion.

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  59. Thank you for the recipe. I'll try doing this tomorrow :))

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  60. how much is 250g butter?cups?tablespoons?

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    Replies
    1. Butter: 1 cup = 227 grams and 1 tablespoon = 15 grams, very close to that 250g mark =)

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  61. I tried your recipe yesterday... The pie itself was very delicious but mine turned out to be very crumbly...once i placed the empanada in the oil it started to crumble :( so i tried to bake the rest of the pies in the oven.we were able to eat it but i didnt get the correct outcome...like what ive said. .. It was very "crumbly"...what have i done wrong?pls help :(

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    Replies
    1. When you hand mixed the dough ingredients, the dough ball texture must be smooth (like smooth pliable claydough). If it crumbles while kneading the dough, add a bit of cold water and kneaded it more. If you create a small flower with petals out of the dough it should hold its shape, if it kind of clumps and falls off that means your dough doesn't have enough butter or liquid to hold itself together.

      If the weather is hot/humid, please put your finished uncooked empanadas inside your fridge while you cook some inside your pot. Only take out what can fit inside the pot for frying.

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    2. I suggest freezing the assembled empanadas for a couple of hours if not overnight to keep them from falling apart.

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  62. Is the egg in the pastry ingredient a whole egg or just the yoke? Im about to try this for my son's birthday party

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  63. Hi, I am so excited to make this. I've been trying to make the perfect empanada dough but they turn out to be too flaky. This is the old-fashioned one I've been looking for based on what I see in the picture. Fingers crossed, this is it! Will give you a feedback on the outcome soon. Thank you so much!

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  64. How many empanadas were with the amount of ingredients?

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    Replies
    1. Approximately around 15 pcs.

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    2. I made these more than once and everytime I was able to squeeze out 14 empanadas with one batch of dough.

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  65. Kelangan pa po ba irefrigerate yung dough?

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    Replies
    1. Yes, when it gets too hot to handle the dough, you can tell naman...if its sticky and hard to handle, refrigerate for a couple of minutes.

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  66. Can u pls publish BATAC EMPANADA dough recipe tnx

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    Replies
    1. Oops, I've promised the person who taught me recently to keep this recipe a secret. It will be part of my menu in my food business in a couple of years time...sorry.

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  67. Thanks for the recipe
    really tasty
    now my friends are asking me to make some for them

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  68. Hi! I've been wanting to make empanada finally did it. And thanks to u! They were so good. I baked them instead of frying. At 375F for 20 min. I just put egg wash top and bottom. And they were great. Looking forwardfor more great recipe. :)

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  69. Thank you so much......

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  70. Is it possible to add sugar to make the dough little bit sweet.

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    Replies
    1. Just try a little bit and see how the dough handles it...

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    2. I've made this plenty of times and in my opinion it's just the right amout onf sweetness. However, if you need more, I suggest just another quarter cup of sugar.

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  71. There's too much butter. Bad for the health! I tried making exactly what this recipe calls for. Can you imagine 2 1/2 stick butter to 3 cups of flour? It breaks and crumbles when you fry it. Too flaky. I like a doughey kind Empanada not too flakey. This recipe absorbs too much oil. Also, i added half teaspoon Vanilla it makes the dough smell good. Next time i will try making this with 1 stick butter only. Dough wont hold up nicely with all that butter this recipe calls for. It absorbs too much oil!

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    Replies
    1. That means this recipe is not for you....but thanks for trying it out.

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  72. Hi Cusinera, I used your recipe to make empanadas last week and it's delicious! It was the first time I made empanadas, but I followed your recipe to the t, and although I still need to learn the art of crimping, the empanadas turned out pretty well. You're recipe is perfect! It's great for fried as well as baked empanadas. Thank you for sharing your recipe.

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