You need to try this vegan Filipino empanada! Stuffed with a delicious savory “beefy” filling, wrapped in a buttery, flaky crust, and fried to golden perfection. These hand pies are so filling and satisfying, and make for a great on-the-go snack or even for a light meal.
- 250g (2 cups) – flour, spooned, leveled, and sifted
- 40g (3 tablespoons) – sugar
- 1/2 tsp salt
- 113g (1 stick) – cold vegan butter, cubed
- 90ml (¼ cup + 2 tablespoons) – very cold water, add more if needed, see notes
- 200g (2 cups) – vegan ground beef, defrosted
- 30g (¼ of a whole) – yellow onion
- 2 – 3 garlic cloves, minced
- 80g (¼ cup) – russet potato, diced into small cubes
- 60g (¼ cup) – carrot, diced into small cubes
- 30g (¼ cup) – frozen sweet peas, defrosted
- 20g (2 heaping tablespoons) – raisins
- 30g (2 tablespoons) – tomato paste
- 30g (2 tablespoons) – soy sauce
- 30g (2 tablespoons) – vegan oyster sauce
- 2g (½ teaspoon) – sugar
- 2 tablespoons – hot water
- 1 teaspoon – vegetable bouillon paste, see notes https://amzn.to/34F7wbf
- Salt and pepper to taste
- Oil for frying
- Food scale https://amzn.to/3g5aStq
- Measuring spoons
- Large bowl
- Medium bowl
- 2 small bowls
- Pastry blender https://amzn.to/3pi103N or food processor (optional) https://amzn.to/3vJeNmf
- Rolling pin
- 5-inch cookie cutter (or something similar)
- Large frying pan
- Large pot
- Food thermometer https://amzn.to/3fEEVJn
- Spider strainer https://amzn.to/3g2WGkB or slotted spoon https://amzn.to/2RSMHXj
- Wire cooling racking
- Baking sheet
- In a small bowl, add the tomato paste, soy sauce, oyster sauce, sugar, vegetable bouillon paste, and hot water. Mix until well combined. Set aside until ready to use.
- Heat a tablespoon of oil in a large pan, over medium heat. Saute onions and garlic until soft and fragrant.
- Add in the diced carrots and potatoes and cook for 2-3 minutes until they are soft.
- Next, add in the vegan ground beef and cook for a few minutes until it starts to brown.
- Add the sauce mixture, peas, and raisins. Stir well.
- Continue to cook the filling mixture, stirring so it does not burn.
- Transfer the filling to a medium bowl. Set aside to cool while making the dough.
- In a large bowl, mix the flour, sugar, and salt.
- Add the cubed butter into the flour mixture, and with your hands or pastry blender, rub the butter into the flour. Continue to do this until you get pea-size butter pieces or smaller in the flour. Remember to work quickly as the butter will start to melt from the warmth of your hands. Another option is to use a food processor.
- Next, pour in the cold water a little bit at a time and mix it in the dough. Continue to pour in the water until it forms a dough. You are looking for a soft but firm dough that is a little bit sticky.
- Transfer the dough to a lightly floured surface and knead it until it starts to form a smooth surface. Shape it into a 1-inch thick disc and wrap it in plastic or place it in a zip bag. Place it in the fridge to rest and chill for 1 hour.
- Before you start assembling, make sure your filling is completely cool and prepare a small bowl with water.
- Next, unwrap the dough and place it on a lightly floured surface. Flatten the dough with a rolling pin about ⅛-inch (3mm) thick.
- Cut the dough with a 5-inch (12cm) cookie cutter. Remove and use the leftover dough later.
- With your cooled filling, add 2 tablespoons or so into the center of the dough circle. Carefully not to overfill. Dip your finger in a small bowl of water, and wet the edge of half of the circle.
- Fold one end over the other and seal the edges. Crimp either with a fork or with your hands. Just make sure it is sealed tightly so the filling doesn’t seep out when you cook it. Repeat for the rest of the dough. Use up any leftover scrap dough that you removed to make more empanadas.
- Place the finished empanadas on a baking sheet or plate lined and allow them to chill in the freezer while you preheat the oil. See notes
- Fill up a large pot with oil, enough for the empanadas to float. Heat the oil to medium-high heat or at 380°F. When your oil is ready, carefully drop 2-3 empanadas in the oil and cook for 4-5 minutes or until golden brown. Do not overcrowd the pot!
- Remove from the oil and drain over a wire cooling rack. Serve and enjoy!
- Depending on the brand of flour and butter you use, you might need less or more water for the dough. Just keep an eye on it as you form the dough. You are looking for a soft, but firm, slightly sticky dough.
- You can sub the hot water and vegetable bouillon paste for 2 tablespoons of vegetable broth.
- If you are not ready to cook the empanadas, you can freeze them on a baking sheet for 4 hours, and then transfer them into a bag. These will keep in the freezer for 1 month.
- These empanadas are best served right away. They will end up being soggy the next day, but if you can easily toast them in the oven to get the crispiness.
- Use the leftover dough scraps that you removed to make more empanadas. Just knead it together, and roll it out and continue to make more.
- You can bake these empanadas as well, but they will not be as buttery and flakey as compared to the fried versions. Brush the tops of the empanadas with a glaze (1 tbsp non-dairy milk + 1 tbs agave). Bake them at 375°F/190°C for 20-25 minutes or until lightly golden. I, unfortunately, do not own an air fryer, so I don’t know how long to air fry these for!
Keywords: vegan, vegan filipino recipe, filipino recipe, vegan filipino empanada recipe, filipino empanada recipe, empanada recipe, filipino empanada, appetizer, snack, on-the-go snack