Best Filipino Empanada Dough Recipes

HOW TO MAKE EMPANADA DOUGH FOR BAKING

Steps:

• Mix the flour and salt in a food processor.
• Add the butter and pulse
• Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
• To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
• Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
• Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
• Use immediately, or store in the refrigerator/freezer to use later.
• To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it's easier to seal an empanada that isn't overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
• To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you're having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.
• For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking - this also helps them seal better and prevents the filling from leaking out.
• If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
• Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it's in the range of 18-25 minutes - the empanadas will be ready once they are golden.

AUTHENTIC EMPANADA PASTRY DOUGH

Steps:

• Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
• Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
• Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.

CHICKEN EMPANADA

Steps:

• Heat oil in a wok or skillet over medium-high heat. Saute onions and add the potatoes then cook with cover until potatoes are half cooked.
• Add the shredded chicken, carrots, red bell pepper and stir several times. Add the water and season with salt and pepper. Let it simmer while stirring occasionally until almost all liquids are gone. Lastly, add the green peas and raisins and cook for another few minutes until all liquids are gone. Transfer the cooked filling in a colander to remove any excess liquid. Set aside to let cool before using.
• In a mixing bowl mix together the flour, baking powder, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, a tablespoon at a time, pulsing until dough is no longer too crumbly and holds together when squeezed. Squeeze the dough together to form a ball. Cut the dough into 4 equal parts.
• Take a piece of the dough and roll it out to flatten to not more than half-centimeter thick. Cut out disks using a large cookie cutter or any round object with the desired size ( I use a small glass bowl). Do the same with the remaining dough. Gather all excess dough cuttings and press together and repeat the process until all dough is used.
• Place a dough disk on your palm and spoon enough empanada filling in the center. Fold in half towards the edges and pinch the sides to close. Use a fork to press and seal the sides tight.
• Place empanadas on a baking sheet lined with parchment paper in a single layer. Brush each empanada with the egg wash to make them shiny and brown after baking. Poke (3-5) small holes on each empanadas using a toothpick or fork to let the steam out and prevent them from bursting open while baking.
• Bake at 360°F/180°C for 18-20 minutes. Empanadas are done when they appear light brown and shiny.

EMPANADA DOUGH

Steps:

• Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.

FILIPINO EMPANADAS

Steps:

• In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft.
• Add pork mince and cook for a few minutes until it starts to brown.
• Stir in carrot and potato and continue cooking for a few more minutes.
• Add peas, sultanas, soy sauce, oyster sauce, sugar, white pepper and water. Stir well.
• Continue to cook the mixture over a low heat, stirring so the mixture does not burn, until liquid has evaporated.
• Cover and place empanada filling to the side to cool while making the pastry. If it is a hot day, I suggest you put the filling in the fridge once it has cooled slightly.
• Place flour, sugar, baking powder and salt in a large bowl, whisk together.
• Add lard to the flour mixture. With the tips of your fingers rub (see notes) the lard into the flour mixture.
• Whisk water, egg and vinegar together and add to flour mixture.
• Mix until combined and then turn out on to a lightly floured bench.
• Knead until mixture forms a smooth dough. Adding a little more flour if too sticky to handle.
• Shape into a flatish ball and wrap in plastic. Place in the fridge for 20 minutes to rest.
• Divide dough into 18 round balls, and cover with some plastic wrap to avoid them drying out while assembling.
• On a floured bench, roll out a dough ball with a rolling pin, until around ½ centimetre thick.
• Place 2 tablespoons of empanada filling in the centre of the rolled out dough.
• Fold the dough in half over the filling, then seal the empanada but pleating* the edges and crimping as you go.
• You can see how I do it on Instagram here.
• Continue with the remainder of the dough and filling. Keeping the empanadas covered as you go so they don't dry out.
• Place enough vegetable oil in a wok, which would be high enough to cover the empanadas. Heat oil until it reaches 180°C (350°F). Cook a few empanada at a time (don't crowd the wok) until they are golden brown.
• Once golden remove from the wok and drain on kitchen paper towel.Serve immediately.

EMPANADA DOUGH

Steps:

• Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
• Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
• Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.