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.
What is an empanada?
An empanada is a type of baked or fried turnover that consists of a flakey pastry and delicious filling. Most commonly found in Southern Europe, Latin America, and the Philippine cultures. The fillings will vary depending on the region and country, but they are filled with either pork, beef, chicken, cheese, or vegetables. The Filipinos were introduced to the empanadas during the Spanish Colonization. But being Filipinos, they like to make it their own by using a slightly sweeter dough and filling.
I love Filipino empanadas, and I ate them a lot during my time living in the Philippines. It was such an easy snack to bring around and quite filling. It's also my mom's favorite snack. Whenever she would visit me in the Philippines, she would always buy a box at the local bakery. She's the reason why I wanted to learn how to make my own version so that I could make it for her and also for me. I definitely wanted to make a vegan Filipino empanada version, and I'm proud to say that this recipe is pretty close to the original. So, when I see her again, I'm gonna make her a big box of these for her and also for the rest of my family.
What I love about these Filipino empanadas is that not only are they savory, but they’re slightly sweetened. And in my opinion, it brings out a lot of the flavors. Maybe it’s just the Filipino in me, but I like it a little sweet! If you don’t know, Filipinos love a lot of their food to have a little bit of sweetness. Maybe, Filipinos are just really that SWEET, ey?
Top Tips for making vegan Filipino empanadas:
- Work with cold butter. Cold butter pieces in the dough will create that beautiful flakey texture when cooked. Before starting I like to place the butter in the freezer for an hour, so it stays cold for longer.
- Work quickly. Obviously, the butter melts with heat. If you are using your hands, the warmth of your hands will start to melt the butter. So work quickly! If you don’t want to use your hands, you can also use a food processor.
- Make sure that your filling is cool before assembling. If your filling is still hot, it’ll melt the butter in the dough making it difficult to work with.
- Freeze the empanadas! 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.
- Don’t like frying? Bake them! You can easily bake these empanadas as well, but they will not be as buttery and flakey as compared to the fried versions.
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!
If you enjoyed this recipe, you might want to check these out:
- Vegan Filipino Tapa
- Tofu Adobo (Adobong Tokwa)
- Filipino Sizzling Tofu
- Vegan Lumpia (Filipino Spring Roll)
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📖 Recipe
Vegan Filipino Empanada
Equipment
- Food scale highly recommended
- Measuring spoons
- Mixing bowls
- Food processor pastry blender
- Rolling Pin
- 5-inch round cookie cutter
- Large frying pan
- Food thermometer
- Spider strainer
- Wire cooling rack
- Rimmed baking sheet
Ingredients
Dough:
- 250 grams all-purpose flour
- 40 grams granulated sugar
- ½ teaspoon salt
- 113 grams cold vegan butter (cubed)
- 90 grams very cold water (add more if needed, see notes)
Filling
- 200 grams vegan ground beef
- 30 grams medium yellow onion
- 2 - 3 garlic cloves (minced)
- 80 grams russet potato (diced into small cubes)
- 60 grams carrot (diced into small cubes)
- 30 grams frozen sweet peas (defrosted)
- 20 grams raisins
- 30 grams tomato paste
- 30 grams soy sauce
- 30 grams vegan oyster sauce
- 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
Instructions
Filling:
- 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.
Pastry 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.
Assembly:
- 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!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- 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 tablespoon 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!
Norrieeejaaaanneeeee says
This was my first time making empanadas, and these vegan ones were so good!! They reminded me of my lola’s empanadas growing up as a kid. The only thing I would do differently next time is to use half the amount of “beef”.
Floured Frame says
I'm so glad you enjoyed this recipe! It definitely brings me back to my childhood as well.
Rhulia says
I love this, so delicious. Even my kids who’s non-vegan enjoyed it! Will be making it again for sure. Thank you for the recipe.
Floured Frame says
I'm so glad you and your kids loved this recipe! Thank you for making it. 🙂