Pork Empanada Recipe Panlasang Pinoy: Flaky Crust With Savory Filling

I’ve spent years perfecting the art of creating flaky empanada crust that shatters at the first bite. This version stays true to the Panlasang Pinoy tradition with its savory pork filling encased in golden, crispy layers.

The dough comes together quickly with basic pantry staples, while the filling combines ground pork with aromatic vegetables and spices. The key is rolling the dough thin enough to achieve that signature delicate crunch without compromising structure.

Each bite delivers tender pork filling wrapped in layers so flaky they dissolve on your tongue. The contrast between the crisp exterior and moist interior makes these impossible to resist.

Serve warm for the best texture experience. These disappear faster than I can make them.

Ingredients for Pork Empanada Recipe Panlasang Pinoy

Basic pantry staples plus a few fresh items for that authentic Panlasang Pinoy flakiness and savor.

The butter is non-negotiable for that flaky crust—Plugra or Kerrygold if you’re feeling fancy, but any good unsalted works. King Arthur Flour is my go-to for the dough (the protein content hits that sweet spot for structure and tenderness). For the pork, ground shoulder has the best fat-to-meat ratio for juicy filling. Most supermarkets carry it, but Costco or a Latin market will have it at better prices.

No raisins? Diced potatoes or green peas give that traditional touch without the sweetness. Swap soy sauce for fish sauce at half the amount if you want a deeper umami kick. The bell pepper can be red for a sweeter note. If you’re skipping the egg wash, milk or cream works for browning (just brush it on before frying).

Dough can rest overnight in the fridge—actually improves the texture. Filling keeps 3-4 days in the fridge, or freeze it raw for 2-3 months. Fry from frozen, just add a minute or two to the cooking time.

Step-by-Step Instructions for Pork Empanadas

Here’s the method I use to create that perfect flaky crust with a rich, savory filling.

Step 1: Prepare the Empanada Dough

In a large mixing bowl, combine the 3 cups All-Purpose Flour with ½ tsp Salt. I like to whisk them together first to ensure even distribution. Cut in the ½ cup Unsalted Butter (make sure it’s cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the 0.75 cup Cold Water, 1 tablespoon at a time, mixing just until the dough comes together. You want it to hold when pressed but not be sticky. Wrap in plastic and refrigerate for 30 minutes—this resting time is crucial for that flaky texture we’re after.

Step 2: Make the Pork Filling

Heat 1 tablespoon Vegetable Oil in a large skillet over medium heat. Add the 1 lb Ground Pork and cook, breaking it up with a wooden spoon, until it’s no longer pink. This should take about 5-7 minutes.

Stir in the finely diced Yellow Onion, minced 4 cloves Garlic Cloves, diced Carrot, and diced Green Bell Pepper. Cook for 5 minutes until the vegetables soften. Add the 2 tbsp Soy Sauce, ½ tsp Ground Black Pepper, and the remaining ½ tsp Salt, then cook for another 2 minutes. Remove from heat and stir in the 0.25 cup Raisins if using. Let the filling cool completely.

Step 3: Assemble the Empanadas

On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a 4-inch round cutter, cut out circles of dough. You should get about 12-14 circles from this recipe.

Place 1-2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal, then brush the tops with the beaten Large Egg for that beautiful golden finish.

Step 4: Fry to Golden Perfection

Heat ½ cup Vegetable Oil in a deep skillet over medium heat until it reaches 350°F. A good test is to drop in a small piece of dough—if it sizzles immediately, it’s ready.

Working in batches to avoid crowding, carefully place the empanadas in the hot oil. Fry for 2-3 minutes per side until they’re golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. The crust should be flaky and layered, with a satisfying crunch when bitten into.

Essential Equipment for pork empanada recipe panlasang pinoy

Dough Preparation Tools

I always start with a large stainless steel mixing bowl—my Cuisinart one from New Seasons handles the dough perfectly. A pastry cutter is essential for cutting cold butter into flour; I use the OXO Good Grips model because it’s comfortable and durable. 💪

Rolling and Cutting

A French rolling pin without handles gives me better control for thin, even dough. For cutting perfect circles, I rely on my 4-inch round cutter from Ateco. Dust your surface with King Arthur Flour to prevent sticking.

Frying Equipment

My go-to is a deep cast iron skillet—the Lodge 12-inch distributes heat evenly for consistent frying. A candy thermometer clipped to the side helps maintain that critical 350°F oil temperature. Never skip this—it’s the difference between golden perfection and greasy disappointment.

Assembly Helpers

A small pastry brush is perfect for applying egg wash, and I use parchment paper for a clean work surface. Keep a fork nearby for crimping edges—this seals in all that delicious filling.

I also keep a bench scraper handy for lifting dough circles without stretching them.

Cooling and Serving

After frying, a wire cooling rack with paper towels underneath lets excess oil drain while keeping the crust crisp. Serve warm for that perfect flaky texture. 🥗

Frequently Asked Questions