One of the special delicacies Filipinos  love is empanada. It is a popular bread dish in most Latin countries like Spain and Portugal but the Filipino version is something very close to our taste. There is even one very popular in the north which is Vigan Empanada (recipe here) You can do it with pork, chicken and even in beef.  It is a good way to make use of your leftover meat.   This is a bit of Indian taste but I assure you, you won’t regret it! This will be a perfect snack partnered with your favorite cold soda or beer!


Empanada dough:

3 cups of flour

1 teaspoon of salt

Half a cup of cold water

1 egg medium size

1 teaspoon of vinegar

3 tablespoons of shortening (butter/margarine /oil)

Egg white for brushing

In a bowl mix the water, the egg and the vinegar.  In another bowl mix the flour  and salt. Then add your shortening (butter/margarine/oil) into the flour. Mix well, then pour on the water-egg-vinegar mixture.  Knead them well.  Let it stand for an hour inside the fridge.  Now your dough is ready.

Empanada filling:

250 g of ground beef

Cup of potatoes cubed

1 chopped onion

1 teaspoon of curry powder

1 teaspoon of cumin powder

Salt, pepper

Cooking oil


In a pan, put some cooking oil and fry the onion until it’s wilted.  Add the potatoes and ground beef and cook for another five minutes.  Add the spices, salt and pepper to taste.  Set aside.

Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home.  Put your desired filling in the middle, close firmly with a fork and brush with some egg white.  Deep fry until golden brown.

If you want Vigan Empanada try this recipe  here

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Comments: 6

  1. Imelda Ascano-Rama August 20, 2009 at 1:17 am Reply

    Dear Dhang:

    I will try your recipe of empanada. My mom comes from Batangas City and we always eat empanadas with chicken filling with hard boiled egg, carrots, potatoes. I believed empanadas are great lunches to pack at work but the spanish empanada here close to my office in Washington, D.C. has too much curry which I don’t like at all. If I am successful I want to be the expert in making empanadas to share with my family and friends. Love your recipes, pictures and blogs. I am a new big fan of yours. I make sansrival but saw your recipe and it great technique to leave in oven after you turn off to make it crunchy. Its so time consuming used to make them for hours, then my hubby and brother would eat them in less than 30 minutes. Imelda

  2. bong naron September 6, 2009 at 2:42 pm Reply

    what is a shortening

  3. jerome October 27, 2009 at 4:55 am Reply

    Does anybody know how to make the dough of ilocos empanada? Really need it because my emancipating wife is crazy about it but can’t find any. Thanks.

  4. Empanada Lover September 8, 2010 at 8:57 pm Reply

    I tried your embutido recipe and it was great! however, this empanada recipe did not meet up my expectations. Is this some indian recipe? This recipe of yours almost broke up my marriage. lol!

  5. jet dela pena September 20, 2010 at 7:21 pm Reply

    Hi! Do you have a recipe for panara? Panara is also like empanada.. the color is orange…the filling are tonge or mongo sprout.Thanks..God bless.

  6. mart34 November 17, 2010 at 11:29 am Reply

    so delicious

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