Filipino Beef Empanadas

Ingredients

• 50 g (⅓ cup)frozen peas
• 237 ml (8 fl oz)filtered water
• 15 ml (½ fl oz)vegetable oil
• ½ cup (½ small onion), choppedonion
• 1 tbsp (5 cloves), mincedgarlic
• 227 g (½ lb)minced beef
• 237 ml (8 fl oz; ½ can)tomato sauce
• 21.5 gbrown sugar
• 2.6 gsalt
• 0.4 gblack pepper
• ⅓ cup (1 medium carrot), mincedcarrot
• ½ cup (1 medium potato), finely choppedgold potato
• 250 gplain flour
• 25 gwhite granulated sugar
• 2 gsalt
• 2 gbaking powder
• 114 g, very cold and cut into 6 mm cubesbutter
• 1egg
• 30 ml (1 fl oz)ice water
• 1egg, beaten for the egg wash

Instructions

1. 1

   Cook the peas

   Put the peas and filtered water in a microwave-safe bowl. Microwave for 1–2 minutes, or until the peas are soft and cooked, following the packet directions if needed.

2. 2

   Soften the onion

   Warm the vegetable oil in a large pan over a medium heat. Add the onion and cook for 1 minute, or until slightly translucent, then add the garlic and cook for 30 seconds until fragrant.

3. 3

   Brown the beef

   Add the minced beef and cook until browned, about 2–5 minutes. It will cook further in the sauce; if checking for food safety, the beef should reach about 71°C (160°F).

4. 4

   Season the filling

   Stir the tomato sauce, brown sugar, salt and pepper into the pan until combined.

5. 5

   Cook the vegetables

   Add the carrot and potato. Cook for about 10–12 minutes, until the potato can be pierced easily with a fork but is not falling apart.

6. 6

   Add the peas

   Stir in the peas and cook for 1 minute to heat them through.

7. 7

   Cool the filling

   The filling should be thick and chunky. Take the pan off the heat and leave the filling to cool until it is cool to the touch before assembling. If making it ahead, transfer it to an airtight container once cooled and refrigerate.

8. 8

   Mix the pastry

   Whisk the flour, white sugar, salt and baking powder in a mixing bowl. Add the cold butter and cut it into the dry ingredients with a pastry cutter until the pieces are about pea-sized; a food processor can also be used.

9. 9

   Combine the liquids

   Beat the egg in a small bowl, then whisk in the ice water.

10. 10

    Form the dough

    Add the egg mixture to the flour and butter. Stir with a wooden spoon or spatula, then use your hands to bring the dough into a ball and wrap it in cling film.

11. 11

    Chill the dough

    Refrigerate the wrapped dough for 15 minutes.

12. 12

    Heat the oven

    Preheat the oven to 177°C (350°F).

13. 13

    Divide the dough

    Take the dough out of the fridge and divide it into 12 balls, about 38 g each. Cut two pieces of baking parchment into 13 × 13 cm (5 × 5 inch) squares.

14. 14

    Roll each round

    Place one dough ball between the parchment squares. Roll it into a circle about 11.5 cm (4½ inches) across and 3 mm thick, without rolling beyond the parchment.

15. 15

    Lift the pastry

    Remove the pastry circle from the parchment and lay it in the palm of your hand.

16. 16

    Add the filling

    Place 1½ tablespoons of meat filling in the centre, shaping it into a log.

17. 17

    Fold and seal

    Fold one side of the pastry over the filling so the log sits inside. Press the edges together with your hands.

18. 18

    Crimp the edges

    Use a fork to crimp the edges closed. Put the empanada on a baking tray lined with parchment.

19. 19

    Shape the remainder

    Repeat the rolling, filling and sealing steps with the remaining dough balls.

20. 20

    Brush and bake

    Beat the egg for the wash and brush it over each empanada. Bake on the oven’s middle shelf for 25–30 minutes per batch.

21. 21

    Cool and serve

    Take the empanadas out when golden brown. Set them on a cooling rack for about 5 minutes before serving.

What are Filipino beef empanadas?

Empanadas are filled pastries found in many cuisines, and Filipino versions often pair savoury meat with a gently sweet filling. This version uses beef, tomato sauce, peas, carrot and potato inside a short, buttery pastry.

The contrast is what makes them work: a tender, chunky centre and a crisp, flaky shell. The recipe’s sugar brings a little sweetness to the tomato-and-beef filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 7g protein, 24g carbs, 14g fat.

The pastry flour and potatoes provide most of the carbohydrates, while butter and oil contribute much of the fat. Beef supplies the protein, with smaller amounts from the egg and pastry. Pair an empanada with a generous serving of salad or vegetables to balance the plate.

Build a well-textured filling

Beef and tomato: Brown the beef before adding the sauce so the filling has a savoury base. The sauce should reduce until thick rather than watery.

Vegetables: Cut the potato and carrot small so they cook through in the stated time and fit neatly into each pastry. Add the peas near the end to warm them without overcooking.

Keep the pastry cold

Cold butter: Work it into the flour until the pieces are around pea-sized. Leaving small pieces of butter in the dough helps give the baked pastry its flaky texture.

Chilled dough: Rest the wrapped dough in the fridge for 15 minutes before shaping. If it becomes very soft as you work, pause and chill it again.

Cool the filling before shaping

Filling temperature: Let the cooked mixture cool until it is no longer warm to the touch. Warm filling can soften the butter in the pastry and make the rounds harder to seal.

Portioning: Use about 1½ tablespoons in the centre of each round and shape it into a short log. Keep the edges clear so they can meet and seal cleanly.

Look for these doneness cues

Potatoes: During filling preparation, they should be easy to pierce with a fork but still hold their shape. Cook for about 10–12 minutes, checking as needed.

Pastry: Bake for 25–30 minutes, until the tops are golden brown. Leave the empanadas on a cooling rack for about 5 minutes before serving.

Plan the assembly

Make-ahead filling: The filling can be cooled, covered in an airtight container and refrigerated ahead of time. Bring it out when you are ready to assemble, keeping it cool rather than warm.

Work in batches: Roll, fill and seal one pastry at a time, then place each finished empanada on the lined tray. Bake batches for 25–30 minutes on the middle oven shelf.

What to serve alongside

These empanadas can be served as a snack or as part of a light meal. A fresh salad or simply dressed vegetables make a crisp contrast to the buttery pastry and rich filling.

For a more substantial plate, add extra vegetables or serve with a small bowl of soup. Let the pastries cool briefly before eating, as the filling will be hot.

Recipe notes & tips

• Keep the butter very cold until you mix it into the flour.
• Cook the filling until it is thick and chunky so it is easier to enclose.
• Cool the filling fully before it touches the pastry.
• Use the parchment squares to roll each round to an even thickness.
• Leave the edges free of filling so they can seal properly.
• Bake until the pastry is golden brown, checking within the 25–30 minute range.

Variations

• More vegetables: Add extra finely chopped carrot or peas while keeping the filling thick.
• Different mince: Use minced pork in place of the beef for a different savoury filling.
• Warmer spice: Add a pinch of chilli to the beef mixture for a little heat.
• Herby filling: Stir chopped fresh herbs into the cooled filling before assembling.
• Smaller pastries: Divide the dough into smaller portions and adjust the filling amount to match.

Common mistakes to avoid

• Warm filling: It can soften the pastry; cool it until it is no longer warm to the touch.
• Watery mixture: Excess sauce makes sealing difficult; cook the filling until thick and chunky.
• Large vegetable pieces: They may not soften in time; mince the carrot and finely chop the potato.
• Overfilled rounds: Too much filling prevents a clean seal; use about 1½ tablespoons per empanada.
• Soft dough: It can be harder to shape; chill it for the stated 15 minutes before rolling.
• Unsealed edges: Filling may escape during baking; press the edges together by hand, then crimp with a fork.

How to store

Cool leftover empanadas and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot throughout to help crisp the pastry; the recipe also allows the cooled filling to be refrigerated ahead of assembly.

Frequently asked questions