Fried Empanada Recipe Panlasang Pinoy: Crispy Shells With Savory Fillings

This traditional Filipino empanada delivers crispy, golden shells with a savory ground meat and vegetable filling that’s impossible to resist. I’ve refined this method to ensure perfect texture every time, using simple ingredients that pack bold flavor.

The secret lies in the dough—thinly rolled and fried to achieve that signature shatter when you take the first bite. The filling combines seasoned ground pork with diced potatoes, carrots, and raisins for a sweet-savory balance that defines Panlasang Pinoy.

Each bite offers a satisfying crunch followed by the hearty, well-seasoned filling inside. The result is a handheld snack or meal that’s equally perfect for gatherings or a quick, comforting bite.

This recipe stays true to its roots while being straightforward enough for any home cook to master. Here’s how to make them just right.

Ingredients for Fried Empanada Recipe Panlasang Pinoy

Simple pantry staples create these golden, crispy handheld delights with bold Filipino flavors.

The dough requires all-purpose flour—nothing fancy, just reliable. King Arthur or Gold Medal work perfectly. For the filling, ground pork with a bit of fat (80/20) gives the best flavor and texture. Most supermarkets carry it, but Asian markets often have higher-quality options. The potatoes and carrots should be fresh and firm—avoid the pre-cut kind as they dry out too quickly.

No ground pork? Ground chicken or turkey work in a pinch (use dark meat for more flavor). Raisins not your thing? Diced green olives or pickled relish add a nice tang. The soy sauce can be swapped for fish sauce at half the amount, but stick with soy for the traditional taste. If dough feels too dry, add water 1 tbsp at a time.

Empanadas are best eaten fresh but will keep in the fridge for 2-3 days. Reheat in a dry skillet to revive the crispness. The filling mixture can be made ahead and stored separately for 2 days. Dough discs can be prepped and refrigerated for 1 day before frying.

Step-by-Step Instructions for Fried Empanada

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Empanada Dough

In a large mixing bowl, combine the 2 cups All-Purpose Flour with the 1 tsp Salt. I use my fingers to break up any lumps in the flour for a smooth, even texture. Create a well in the center and add the 1 whole Large Egg and 0.75 cup Water.

Gradually incorporate the flour into the wet ingredients using a fork or your hands, mixing until the dough comes together. If it feels sticky, add a bit more All-Purpose Flour—just enough to form a soft, pliable dough. Knead briefly on a lightly floured surface for 2-3 minutes until the dough is smooth and elastic.

Step 2: Cook the Savory Filling

Heat a large skillet over medium heat and add the 0.75 lb Ground Pork. Cook, breaking it up with a wooden spoon, until it’s no longer pink, about 5-6 minutes. Drain excess fat if needed, leaving just enough to coat the pan.

Add the finely diced 1 whole Small Onion, minced 4 cloves Garlic Cloves, peeled and diced small 1 whole Carrots, and peeled and diced small 2 whole Russet Potatoes. Stir in the 2 tbsp Soy Sauce, 0.5 tsp Ground Black Pepper, and chopped 0.5 cup Raisins. Cook for 8-10 minutes until the vegetables are tender and the filling is deeply fragrant. Remove from heat and let it cool completely.

Step 3: Assemble the Empanadas

Divide the dough into 8-10 equal portions and roll each into a thin circle, about 5-6 inches in diameter. Place 2-3 tablespoons of the cooled filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, then press the edges together firmly to seal.

For extra security, crimp the edges using a fork or your fingers. This prevents the filling from leaking out during frying. If you’re struggling with sealing, a small amount of water brushed along the edges can help the dough stick together.

Step 4: Fry to Golden Perfection

Heat the 2 cups Vegetable Oil in a deep skillet over medium-high heat until it reaches 350-375°F. Test the oil by dropping in a small piece of dough—if it sizzles and rises to the surface immediately, it’s ready.

Carefully place a few empanadas in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until they’re deep golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Serve warm for the best texture.

Perfect Pairings for These Flavors

Traditional Dipping Sauces

I always serve these with Filipino spiced vinegar—just mix ½ cup cane vinegar with 1 tsp salt, ½ tsp black pepper, and 2 minced garlic cloves. The tang cuts through the richness beautifully. 💡

Sweet Pairings

For a sweet contrast, try banana ketchup—a Filipino condiment that adds fruity depth. I also love serving with mango slices for a refreshing finish. The natural sweetness balances the savory filling perfectly.

Beverage Matches

San Miguel Beer is the classic pairing—its crisp, light body cleanses the palate between bites. For non-alcoholic options, calamansi juice or sago’t gulaman (a pearl tapioca drink) complement the flavors wonderfully.

Side Dish Ideas

A simple atchara (pickled green papaya) adds crunch and acidity. I also recommend steamed rice to turn these into a heartier meal. The rice soaks up any extra filling beautifully.

Extra Toppings

Set out small bowls of chopped scallions, chili flakes, or toasted garlic bits for customization. These let everyone adjust the flavor to their preference. ✨

Frequently Asked Questions