Filipino Empanada Recipe Fried: Golden Crust With Savory Meat Filling

This Filipino empanada delivers a golden, flaky crust wrapped around a rich, savory filling that’s both comforting and satisfying.

I’ve refined this method to ensure the dough stays crisp while the meat filling remains juicy and packed with traditional flavors. The frying technique is key—hot oil creates that perfect crunch without greasiness.

Each bite offers tender ground meat, sweet raisins, and a hint of briny olive for balance. The orange dough gets its vibrant color from achuete, a signature Filipino ingredient.

Serve these warm for a taste of authentic Filipino street food at home. The contrast of textures and flavors makes them irresistible.

Ingredients for Filipino Empanada Recipe Fried

Golden crust and rich filling start with these authentic Filipino ingredients for perfect empanadas.

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The achuete oil gives the dough its signature orange hue—look for it at Asian markets or online Filipino grocers. All-purpose flour is standard, but bread flour adds extra crispness if you want it. For the pork, ground shoulder has the best fat content for juicy filling. Most supermarkets carry it, but Filipino or Latin markets often have fresher options with the right texture.

No achuete? Annato seeds steeped in oil work as a substitute. Ground chicken or turkey can replace pork for a lighter version. For the olives, manzanilla or green Cerignola work well—avoid black olives as they overpower. Raisins add sweetness, but chopped dates or currants also work. The soy sauce should be Filipino brands like Silver Swan for authentic flavor.

The dough keeps in the fridge for 2 days if wrapped tightly. Filling can be made 1 day ahead and refrigerated. Fried empanadas are best eaten fresh but reheat well in an oven at 350°F for 10 minutes. Freeze uncooked empanadas on a tray, then store in bags for up to 3 months.

Step-by-Step Instructions for Filipino Empanada Fried

Follow this method for perfectly golden crusts and flavorful fillings every time.

Step 1: Prepare the Orange Dough

In a large bowl, combine the 3 cups All-Purpose Flour, 1 tbsp Sugar, and ½ tsp of the 1 tsp Salt. Create a well in the center and add the 1 tbsp Achuete Oil and 1 whole Large Eggs.

Gradually pour in the 0.75 cup Cold Water while mixing with your hands until a soft dough forms. The dough should be slightly tacky but not sticky. Knead it on a lightly floured surface for 5-7 minutes until smooth and elastic.

Cover with a damp towel and let it rest for 30 minutes at room temperature. This resting period relaxes the gluten, making the dough easier to roll out later.

Step 2: Cook the Savory Filling

In a large skillet, cook the 1 lb Ground Pork over medium heat until it loses its pink color, breaking it up with a wooden spoon. Add the finely chopped 1 whole Yellow Onion and cook for 3-4 minutes until soft and translucent.

Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Add the 2 tbsp Soy Sauce, 1 tbsp Vinegar, remaining ½ tsp Salt, and 0.5 tsp Black Pepper. Mix well.

Fold in the chopped 0.5 cup Raisins and 0.25 cup Green Olives. Cook for another 2-3 minutes until the mixture is well combined and the liquid has mostly evaporated. Transfer to a bowl and let it cool completely before assembling.

Step 3: Assemble the Empanadas

Divide the rested dough into 8 equal portions and shape each into a ball. On a lightly floured surface, roll each ball into a thin circle, about 6 inches in diameter. The edges should be thinner than the center to ensure even cooking.

Place 2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal. This prevents the filling from leaking out during frying.

Step 4: Fry to Golden Perfection

Heat the 3 cups Vegetable Oil in a deep, heavy-bottomed pot to 350°F. To test the temperature, drop a small piece of dough into the oil—if it sizzles and rises to the surface immediately, the oil is ready.

Fry the empanadas in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes per side until they are deep golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Let them cool for 2-3 minutes before serving. The crust should be flaky and crisp, with a beautifully orange hue from the achuete oil.

Common Mistakes When Making filipino empanada recipe fried

Overworking the Dough

Kneading too much develops excess gluten, making the empanadas tough instead of flaky. I stop as soon as the dough feels smooth, usually after 5-7 minutes. Let it rest covered for 30 minutes to relax the gluten naturally. 💡

Skipping the Cooling Step

Hot filling will melt the dough and create soggy bottoms. I always spread my filling on a plate and let it cool completely before assembling. This takes about 15-20 minutes at room temperature.

Inconsistent Oil Temp

Frying at too low a temperature makes empanadas absorb oil and turn greasy. I use a deep-fry thermometer to maintain 350°F. If the oil smokes, it’s too hot—lower the heat immediately.

Overfilling the Empanadas

More than 2 tablespoons of filling causes leaks and thin spots in the dough. I measure precisely and leave a ½-inch border when folding. Crimp edges tightly with a fork for extra security.

Crowding the Pot

Frying too many at once lowers oil temperature and leads to uneven cooking. I fry in batches with at least 2 inches between each empanada. This ensures even browning on both sides.

Use a slotted spoon to turn them gently after 2 minutes for perfect golden color. 🔥

Frequently Asked Questions