Pork Empanada Recipe

Ingredients

• 454 g (1 lb)ground pork
• 1 small, cubedcarrot
• 75 g (½ cup)green peas
• 1 small, cubedbaking potato
• 1 medium, choppedyellow onion
• 75 g (½ cup)raisins
• 60 ml (¼ cup)Worcestershire sauce
• 1 tablespoonbrown sugar
• 120–180 ml (½–¾ cup)beef broth
• 45 ml (3 tablespoons)cooking oil
• to tastesalt and ground black pepper
• 406 g (3¼ cups)all-purpose flour
• ½ teaspoonsalt
• 227 g (1 cup)unsalted butter
• 1egg
• 150 ml (10 tablespoons)fresh milk
• 1 egg whiteegg
• 30 ml (2 tablespoons)fresh milk

Instructions

1. 1

   Brown the pork

   Heat the oil in a cooking pot. Add the ground pork and cook until lightly browned.

2. 2

   Soften the onion

   Add the chopped onion, stir, and cook until soft.

3. 3

   Simmer the filling

   Add the raisins, Worcestershire sauce and beef broth. Cover the pot, set the heat to medium and cook for 10 to 12 minutes.

4. 4

   Add the vegetables

   Stir in the peas, carrot and potato. Cover and cook for 5 to 8 minutes, adding more beef broth or water if needed.

5. 5

   Season the filling

   Add the brown sugar and season with salt and ground black pepper. Stir and cook for 1 minute, then set the filling aside.

6. 6

   Heat the oven

   Preheat the oven to 200°C (400°F).

7. 7

   Mix the dry ingredients

   Meanwhile, put the flour and salt in a food processor. Pulse until combined.

8. 8

   Work in butter

   Cut the butter into small pieces and add it to the processor. Pulse until it is well incorporated into the flour mixture.

9. 9

   Add egg and milk

   Add the egg, then pour in the milk gradually, 2 to 3 tablespoons at a time, pulsing as you go. Process until the ingredients are well blended.

10. 10

    Chill the dough

    Turn the dough onto a flat surface and shape it into a large ball. Divide it in half and shape each half into a disc. Chill for at least 20 minutes.

11. 11

    Roll the dough

    Roll one piece of dough flat on a surface with a rolling pin.

12. 12

    Cut pastry rounds

    Cut circles from the rolled dough using a circular cutter or another round-edged item, such as a bowl. Remove the rounds and set them aside.

13. 13

    Fill and seal

    Put 1 to 2 tablespoons of pork filling in the centre of each dough round. Fold the dough sides together and pinch the edges with your thumb and index finger to seal. Press the tines of a fork along the edge to secure it further.

14. 14

    Bake the empanadas

    Arrange the empanadas on a baking tray lined with parchment paper. Bake for 15 minutes, then remove them from the oven.

15. 15

    Prepare the egg wash

    In a bowl, combine the egg white and 2 tablespoons of milk. Beat until blended, then brush the mixture over the empanadas.

16. 16

    Finish baking

    Return the empanadas to the oven and bake for a further 5 to 7 minutes, or until medium brown.

17. 17

    Cool the pastries

    Remove the empanadas from the oven and let them cool.

18. 18

    Serve

    Serve and enjoy.

What are Filipino pork empanadas?

Empanadas are filled pastries found in many cuisines, with Filipino versions shaped by Spanish colonial influence and local tastes. This version has a savoury pork filling with vegetables and raisins tucked into a folded pastry.

The combination of Worcestershire sauce, broth and a little brown sugar gives the filling a savoury-sweet balance. Baking the parcels makes the pastry golden while keeping the filling enclosed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 25g protein, 76g carbs, 45g fat.

The pastry flour and potato provide most of the carbohydrates, while the butter and cooking oil contribute much of the fat. Pork supplies most of the protein, with smaller amounts from the pastry and vegetables. Balance an empanada with a generous serving of salad or other vegetables.

Building the filling

Pork first: brown the ground pork before adding the onion so it develops flavour in the pot. Cook the onion until soft, then add the raisins, Worcestershire sauce and broth to simmer together.

Vegetables next: the peas, carrot and potato go in after the initial simmer. Cut the carrot and potato into small, even cubes so they cook through in the stated 5 to 8 minutes.

Making the pastry

Cold butter: cutting it into small pieces helps it distribute through the flour in the food processor. Pulse rather than running the machine continuously, and stop once the butter is blended into the mixture.

Gradual milk: add it a little at a time while pulsing, as directed, until the dough comes together. Chilling the two discs for at least 20 minutes makes them easier to roll and handle.

Shaping and sealing

Even rounds: roll the dough flat and cut circles with a cutter or a bowl. Keep the rounds similar in size so they can be filled and folded consistently.

Neat edges: place 1 to 2 tablespoons of filling in the centre, leaving room around the rim. Pinch the folded edges together, then press them with a fork to help seal the pastry.

Baking to the right colour

First bake: bake the filled pastries for 15 minutes at 200°C (400°F) before taking them out to brush with egg wash. This two-stage method lets the parcels begin baking before their tops are coated.

Final bake: return them to the oven for 5 to 7 minutes, looking for a medium-brown finish. Let the empanadas cool before serving, as the filling will be hot.

Serving ideas

A simple green salad or lightly dressed vegetables bring freshness alongside the rich pastry and savoury filling. Serve the empanadas as a snack, or add a vegetable side to make them part of a meal.

The filling is seasoned with salt and pepper to taste, so try it before assembling if you want to adjust the seasoning. Keep any extra filling for another use rather than overloading the pastry rounds.

Recipe notes & tips

• Cut the carrot and potato into evenly sized small cubes so they cook at a similar rate.
• Add broth or water during the vegetable simmer if the filling starts to look dry.
• Chill the dough for at least 20 minutes before rolling it.
• Keep the filling centred and leave a clear border around each dough round for sealing.
• Use the fork to press the edges firmly together after pinching them closed.
• Brush on the egg wash after the first 15-minute bake, then watch for a medium-brown finish.

Variations

• Extra vegetables: Add more peas or carrot while keeping the filling amount manageable for sealing.
• Peppery filling: Increase the ground black pepper to taste for a stronger pepper note.
• Richer seasoning: Use the upper end of the beef broth quantity for a moister filling.
• Smaller pastries: Cut smaller dough rounds and use less filling in each one.
• Make-ahead filling: Cook the pork filling in advance and chill it before assembling the pastries.

Common mistakes to avoid

• Large vegetable cubes: They may not soften in time; cut the carrot and potato into small, even pieces.
• Dry filling: The mixture can catch as it cooks; add a little more broth or water when needed.
• Overfilled rounds: Too much filling makes the edges hard to close; stick to 1 to 2 tablespoons.
• Unsealed edges: Filling can escape during baking; pinch the dough together and press with a fork.
• Skipping the chill: Soft dough is harder to roll; chill the discs for at least 20 minutes.
• Brushing too early: The recipe calls for egg wash after the first bake; remove the tray after 15 minutes before brushing.

How to store

Cool the empanadas, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to help the pastry regain some crispness.

Frequently asked questions