Name: Filipino Beef Empanadas Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Filipino
Ingredients: 3 cups all-purpose flour; ½ tsp salt; 1 tbsp sugar; ½ cup butter or margarine (cold, cut into cubes); 1 egg (beaten); ½ cup cold water (add gradually); 250g ground pork or chicken (can also use beef); 1 medium potato, diced small; 1 medium carrot, diced small; ½ cup green peas (optional); ½ cup raisins (optional, for sweetness); 1 small onion, chopped; 2 cloves garlic, minced; 2 tbsp soy sauce; 1 tbsp oyster sauce (optional); Salt & pepper to taste; 2 tbsp oil; 1 egg yolk beaten with 1 tbsp milk or water

Jump to Recipe·5.1 from 14 reviews

Filipino Beef Empanadas are the kind of irresistible snack that instantly brings a festive mood to the table! Imagine the flakiest, golden pastry wrapped around a savory-sweet filling of ground beef, potatoes, carrots, and just the right pop of raisins — every bite is a little journey through the vibrant streets and family kitchens of the Philippines. If you’ve ever wanted to make an empanada that rivals those from Filipino bakeries, this is truly the recipe you need to try.

Filipino Beef Empanadas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Filipino Beef Empanadas is that their delicious flavor comes from a handful of simple, everyday ingredients. Each one adds something special, from the richness of the filling to the flaky crunch of the pastry.

All-purpose flour: This forms the sturdy yet tender base of your empanada dough, giving it structure and just the right bite.
Salt: A key seasoning that wakes up the flavors in both the dough and the filling.
Sugar: Just a touch balances out the savory notes and brings subtle sweetness to the crust.
Cold butter or margarine: The secret to flaky layers! Always use cold, cubed butter for the best texture.
Egg: It helps bind the dough together and creates that golden finish when used for the egg wash.
Cold water: Gradually added to bring the dough together without making it tough.
Ground beef (or pork/chicken): The hearty star of the filling — use beef for the classic flavor that’s rich and satisfying.
Potato: Diced finely, potatoes soak up the flavors and give each bite a comforting feel.
Carrot: Lends gentle sweetness and a cheerful pop of color to the filling.
Green peas (optional): Add a soft, delicate texture and vibrant green hue, but feel free to skip or swap with what you have.
Raisins (optional): For those who adore a sweet-savory contrast, raisins are a delightful addition.
Onion: Brings aromatic depth that ties all the filling flavors together.
Garlic: Adds warmth and a touch of true Filipino flavor to the filling.
Soy sauce: Delivers robust umami notes and savory depth.
Oyster sauce (optional): If you have it, it brings another layer of savoriness and a hint of sweetness.
Salt & pepper: For seasoning to taste, always adjust to suit your preference.
Oil: Used for both sautéing the filling and (if you’re frying) crisping up the empanadas.
Boiled egg (optional): Some like to tuck a slice inside each empanada for extra richness.
Egg yolk & milk/water: For that glossy, bakery-perfect finish after baking.

How to Make Filipino Beef Empanadas

Step 1: Prepare the Dough

Start by combining the flour, salt, and sugar in a large mixing bowl. Add the cold, cubed butter and gently cut it in using your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs (the magic trick for that flaky crust). Pour in the beaten egg and add cold water gradually — you want to mix until a soft dough just comes together. Knead it lightly, shape into a ball, and let it chill in the fridge for about 30 minutes. This resting time keeps your dough perfectly tender and easy to handle.

Step 2: Make the Beef Filling

For authentically tasty Filipino Beef Empanadas, heat oil in a skillet and sauté your onion and garlic until fragrant. Toss in the ground beef and stir until it’s browned and crumbly. Add the potatoes and carrots, letting them mingle and soften, then sprinkle in the green peas and raisins for burst of sweetness and color. Season the mixture with soy sauce, oyster sauce (a twist you’ll come to love), and salt and pepper. Cook until the veggies are fork-tender, and don’t forget to let your filling cool completely — this keeps the pastry crisp and easy to seal.

Step 3: Assemble the Empanadas

Roll your dough out on a floured surface until it’s about 1/8-inch thick. Cut circles roughly 4 to 5 inches in diameter (a large cup or bowl works superbly if you don’t have a cutter!). Spoon a generous heap of cooled beef filling into the center of each circle — add a slice of boiled egg if you like. Fold the dough over to make a half-moon, and seal the edges tightly with a fork or by twisting for that lovely crimped look.

Step 4: Baking or Frying

If you’re baking, preheat your oven to 180°C (350°F). Arrange your empanadas on a parchment-lined tray, brush each one with egg wash for a glossy, golden crust, and bake for 25 to 30 minutes until they’re deeply golden and aromatic. For the fried version, heat enough oil to submerge the empanadas, and fry each one until it’s puffed and beautifully crisp — just a few minutes per side. Let them cool slightly before serving.

How to Serve Filipino Beef Empanadas

Garnishes

To bring out the best in your Filipino Beef Empanadas, serve them with a side of your favorite dipping sauce — banana ketchup or sweet chili sauce is always a hit! A sprinkle of chopped parsley or green onions on top adds a fresh, vibrant finish that looks as inviting as it tastes.

Side Dishes

The rich flavor of empanadas pairs perfectly with cool, tangy sides. Try serving them with a simple atchara (Filipino pickled papaya), a crisp green salad, or even some creamy macaroni salad for that delightful, party-style vibe. They also shine as part of a bigger merienda platter with other Filipino snacks.

Creative Ways to Present

Stack your Filipino Beef Empanadas high on a decorative platter for a festive gathering, or wrap a few in parchment with twine for the ultimate picnic treat. They’re also a great lunchbox surprise — tuck them into reusable containers for a savory pick-me-up at school or work.

Make Ahead and Storage

Storing Leftovers

Leftover Filipino Beef Empanadas keep beautifully! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making them even tastier the next day.

Freezing

Want to enjoy empanadas anytime? Shape the empanadas but skip the baking or frying, and freeze them on a tray until solid. Transfer to a freezer bag and store for up to 2 months. When ready to cook, you can bake or fry straight from frozen — just add a few extra minutes of cook time.

Reheating

To revive that unbeatable crisp, reheat empanadas in a hot oven or toaster oven at 180°C (350°F) for 8 to 10 minutes. Avoid microwaving if possible, as it softens the flaky crust. You can also re-fry briefly for extra crunch, but keep an eye so they don’t over-brown.

FAQs

What makes Filipino Beef Empanadas different from other empanadas?

Filipino Beef Empanadas stand out thanks to their unique blend of sweet and savory flavors — think juicy beef paired with carrots, potatoes, and optional raisins, all wrapped in a delicate, buttery pastry. The subtle Asian-inspired seasonings (like soy sauce and optional oyster sauce) make the flavor profile distinct from Spanish or Latin American versions.

Can I make the dough ahead of time?

Absolutely! You can prepare the empanada dough up to 2 days in advance. Simply wrap it tightly in plastic wrap and chill in the refrigerator until you’re ready to roll and fill. This is a great time-saver for parties or busy weeks.

Is it possible to bake, not fry, Filipino Beef Empanadas?

Definitely. Baking gives you a slightly different texture — a bit less crispy but golden and tender nonetheless! Just remember that the egg wash is key for that beautiful sheen and golden color. Both methods are classic in Filipino kitchens, so use whichever you prefer.

Do I have to use beef? Can I swap in other fillings?

While beef is traditional and gives that signature flavor, you can also use ground pork, chicken, or even shredded leftover roast. Vegetarians can swap in mushrooms, lentils, or tofu for a delicious twist — just keep the seasoning robust.

What’s the best way to seal empanadas?

The trusty fork-press method is simple and keeps all that delicious filling inside. For a prettier finish, try a classic crimp: gently twist and pinch the edge starting from one corner, working around the curve. Either way, make sure the edges are firmly sealed to prevent leaks as they bake or fry.

Final Thoughts

Filipino Beef Empanadas are truly one of those recipes that bring people together — they’re playful, satisfying, and endlessly customizable. There’s nothing quite like biting into that warm, flaky crust and tasting the flavors inside. Give this recipe a try, and treat yourself and your loved ones to a taste of Filipino joy!