Authentic Filipino Pork Empanada Recipe: Golden Crispy Perfection

Why You’ll Love these Authentic Filipino Empanadas

There’s something about biting into an authentic Filipino pork empanada that just hits differently.

It’s that perfect crunch of golden, flaky crust giving way to a juicy, savory filling that makes you pause—because, really, how often does food do that? The mix of tender pork, potatoes, and a hint of sweetness from raisins dances on your tongue like a well-rehearsed band.

Plus, the texture contrast? Spot on. It’s not just food; it’s comfort wrapped in a crispy hug.

You might think empanadas are just snacks, but these little pockets pack a punch that’s satisfying and nostalgic, even if you’re new to Filipino flavors.

Honestly, who doesn’t want a bite of something that’s crispy, hearty, and a bit adventurous all at once?

What Ingredients are in Authentic Filipino Empanadas?

Alright, so you’re ready to plunge into the magic of authentic Filipino pork empanadas, huh? Let’s talk ingredients first, because these little pockets of joy are all about the right mix of textures and flavors coming together in harmony.

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Imagine a dough that’s tender but holds up to a juicy, savory filling that’s got a bit of sweetness, a bit of heartiness, and a whole lot of comfort. Here’s what you need to make that happen:

• 4 cups of all-purpose flour
• 3 egg yolks, beaten
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2/3 cup water
• 1/2 kilogram ground pork
• 4 potatoes, diced
• 1/2 cup raisins
• 1/4 cup lard
• 1/4 cup sugar (yes, sugar again—because a little sweetness goes a long way)
• 1/2 teaspoon MSG (optional, but it amps up the umami)
• 1 chopped onion
• 2 tablespoons sweet pickle relish
• 1 cup boiled minced garbanzo beans
• 1/2 cup water (for the filling)
• Salt and pepper to taste

Now, before you rush off to the kitchen, a quick heads-up: the dough is delicate, so when rolling it out, dust your board lightly with cornstarch to keep things from sticking.

Also, that lard isn’t just for flavor—it’s key for that flaky, golden crust we all secretly crave. If you’re not a fan of MSG, feel free to skip it, but do season well with salt and pepper.

The raisins and sweet pickle relish might sound like odd bedfellows for pork, but trust the process—they add just the right pop of sweetness and tang that make these empanadas uniquely Filipino.

And hey, if you want to tweak the filling texture or add your own twist, go for it—but don’t stray too far; these ingredients are the heart of what makes this recipe authentic and unforgettable.

How to Make these Authentic Filipino Empanadas

Alright, let’s plunge into making these authentic Filipino pork empanadas—it’s a bit of a process, but totally worth the effort. First up, the dough. You start by mixing 3 egg yolks (beaten, of course) with 2/3 cup water, 1/4 teaspoon salt, and 2 tablespoons sugar. This combo is like the magic potion that brings the dough together.

Then, add this liquid mixture to 4 cups of flour and knead it until it’s super smooth. Think soft, pliable, and just begging to be rolled out. Don’t rush it—let the dough rest for about 10 to 15 minutes. This resting period is essential; it lets the gluten relax and makes rolling out a breeze.

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Next comes the rolling, which is a bit of an art form. Lightly dust your board with cornstarch to keep things from sticking. Roll the dough out thin, really thin, like a delicate pastry sheet. Here’s a neat trick: brush the entire surface with 1/4 cup of melted pork lard—that’s the secret to that authentic flavor and flaky texture.

Then, roll the dough up tightly like a jelly roll and cut it into fine strips about 2 mm wide. Set these aside because they’ll come into play soon. Meanwhile, pinch off small dough portions to form little circles—the base for your empanadas. Place the rolled strips (called ojadre) on top of these circles, brush again with melted lard, and cover with thin banana leaves shaped round. This layering step is a traditional touch that’s surprisingly charming.

Now, the filling makes these empanadas unforgettable. Heat 1/4 cup lard in a pan, toss in a chopped onion and 1/2 kg of ground pork, and let them mingle until the pork starts to brown.

Then, add diced potatoes (4 of them), 1/2 cup raisins, 1 cup boiled minced garbanzo beans, 2 tablespoons sweet pickle relish, 1/2 teaspoon MSG (if you’re feeling adventurous), and a splash of water—about 1/2 cup. Season with salt and pepper, cook until everything’s tender and the flavors have blended beautifully. Just before you’re done, sprinkle in 4 tablespoons of flour to help bind the filling—it thickens everything up nicely.

When assembling, spoon about a tablespoon of this hearty filling onto each dough circle, add a slice of hard-boiled egg, fold it over, and flute the edges like a pro. Then, fry them in hot oil until they turn that perfect golden brown. Crispy, savory pockets of goodness, ready to be devoured. Seriously, patience here pays off big time.

For best results, consider using a Filipino cooking appliance set to ensure authentic preparation and cooking.

Authentic Filipino Empanadas Substitutions and Variations

While the classic Filipino pork empanada recipe is a golden treasure, swapping out ingredients can open up a whole new world of flavors and textures without losing that authentic vibe.

For example, try ground chicken or beef instead of pork for a leaner twist. Veggie lovers might toss in mushrooms or grated carrots—yes, it’s a bit of a rebellion, but surprisingly tasty.

If you’re out of raisins, dried cranberries or chopped apricots work—they add that sweet surprise. Don’t have lard? Butter or vegetable oil steps up nicely, though the crispy edge might be a tad different.

And hey, if potatoes are scarce, sweet potatoes or even jicama can fill in. The beauty is in experimenting, keeping the soul of the empanada alive while playing with what’s on hand.

What to Serve with Authentic Filipino Empanadas

Switching up the filling or tweaking ingredients can be fun, but pairing your authentic Filipino pork empanadas with the right sides? That’s the real game-changer.

Think tangy vinegar dipping sauce—it cuts through the richness like a charm. A simple side of atchara, the pickled papaya, adds a sweet crunch that balances the savory pork perfectly.

Fresh cucumber slices or a light tomato salad bring a revitalizing bite. And don’t forget a cold soda or iced tea to wash it all down; something fizzy always helps with the crispy, oily goodness.

If you want to get fancy, a small bowl of sinigang or a mild broth could cozy up the meal.

It’s all about contrasts—crisp, tangy, cool—that make each bite pop.

Final Thoughts

Even if you’ve never tackled Filipino pork empanadas before, don’t let the list of ingredients or steps intimidate you—it’s more about patience than perfection.

Think of it like a tasty puzzle; each piece—dough, filling, folding—fits together to create that golden, crispy magic.

Sure, the process might seem long, but breaking it down keeps it manageable. Embrace the little quirks, like getting the dough just thin enough or sealing the edges without turning it into a doughy mess.

And hey, if it’s not restaurant-perfect, who cares? These empanadas are about comfort, flavor, and sharing.