Filipino Empanadas Recipe Using Ground Beef | Baked Filipino Beef Empanadas

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option, while processed cheese is often cheaper.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds nutrients, while mashed cauliflower is lower in carbs.

In a large food processor, add 3 cups of all-purpose flour.

Add 1/2 teaspoon of salt and 1 teaspoon of sugar; mix together.

Add 1 cold egg and mix thoroughly.

Add 1/2 cup of cubed frozen butter; mix until the butter is crumbled into the flour.

Slowly add between 1/4 to 1/2 cup of cold water until the dough comes together; do not overwork the dough.

Flatten the dough, cover with plastic wrap, and refrigerate.

Heat 1 tablespoon of oil in a large pan over medium heat.

Add 4 cloves of minced garlic and 1/2 large chopped onion; sauté until the onions are translucent.

Add 1 small diced carrot and sauté for 5 to 10 minutes until softened.

Add 1 pound of ground beef and cook until fully browned.

Stir in 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1 teaspoon of salt, and freshly ground black pepper to taste.

Add 1/2 can of tomato paste (about 6 tablespoons) and mix well.

Add 1/2 cup of cooked peas and stir to combine.

Add 3 chopped hard-boiled eggs and mix into the filling; remove from heat and let cool completely.

Once the dough has chilled, roll it out on a floured surface to about 1/8 inch thick.

Use a large bowl or cutter to cut out empanada wrappers.

Fill each wrapper with less filling than you think it can hold, fold over, and seal the edges by pinching or using a fork.

Place filled empanadas on a parchment-lined baking tray; repeat with remaining dough.

Chill the filled empanadas in the fridge for about 30 minutes.

Preheat the oven to 400°F (204°C).

Brush the tops of the empanadas with a beaten egg or just the yolk for a more orange color.

Bake empanadas in the preheated oven for about 20 to 25 minutes, until tops and edges are browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens