Empanadas: A Taste of Home

The scent of freshly fried dough and savory pork filling always transports me back to my childhood. My Lola (grandmother) would spend hours in the kitchen, her hands deftly crimping the edges of each empanada with a practiced flourish. The entire house would be filled with the warm, inviting aroma, a promise of the delicious treat to come. These weren’t just empanadas; they were edible love letters, each one a testament to her care and a taste of home I carry with me wherever I go.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: 20
• Yield: 20 empanadas
• Dietary Type: Not specified

Ingredients

For the Flaky Dough:

• 4 cups flour
• 3 egg yolks, beaten
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2/3 cup water

For the Filling:

• 1/2 kg (approximately 1.1 lbs) ground pork
• 4 potatoes, diced
• 1/2 cup raisins
• 1/4 cup lard
• 1/4 cup sugar
• 1/2 teaspoon MSG (optional, can be omitted)
• 1 chopped onion
• 2 tablespoons sweet pickle relish
• 1 cup boiled minced garbanzo beans
• 1/2 cup water
• Salt and pepper to taste
• 4 tablespoons flour
• Lard, for brushing
• Cornstarch, for dusting
• Banana leaf, optional, for forming
• Hard-boiled eggs, sliced (optional)
• Cooking oil, for frying

Equipment Needed

• Large mixing bowls
• Measuring cups and spoons
• Cutting board
• Knife
• Rolling pin
• Deep fryer or large pot for frying
• Slotted spoon or spider
• Paper towels

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the beaten egg yolks, water, salt, and sugar. Mix well until the sugar and salt are dissolved.
2. Combine Wet and Dry Ingredients: Gradually add the flour to the wet ingredients.
3. Knead the Dough: Knead the dough until it is very smooth and elastic. This may take some time, so be patient. A smooth dough is essential for flaky layers.
4. Rest the Dough: Cover the dough and let it rest for 10-15 minutes. This allows the gluten to relax, making it easier to roll out.
5. Roll Out the Dough: Lightly dust a clean surface with cornstarch. Roll out the dough until it is very thin. The thinner, the better for achieving those desirable flaky layers.
6. Lard Application: Thoroughly brush the surface of the rolled-out dough with pork lard. Make sure to cover every part of the dough. This is crucial for creating the lamination that results in flakiness.
7. Rolling Technique: Start rolling the dough tightly, similar to how you would roll a jelly roll. Aim for a tight roll to maximize the layers.
8. Cut the Roll: Cut the rolled dough into very thin slices, about 2 mm thick. These slices will become the individual layers of the empanada crust.
9. Prepare the Ojaldre: From the sliced roll, pinch off a portion of the dough. Take the remaining dough and make small rounds, as many as the number of “ojadre” you created from the roll. Place an “ojadre” on top of each of the small rounds.
10. Shape the Dough: Brush the assembled dough portions with melted lard. Optionally, cover each dough portion with a small piece of banana leaf, pressing it thinly to create a round shape. This helps in shaping the dough and adds a subtle flavor.
11. Prepare the Filling: While the dough rests, heat lard in a large pan or pot. Add the chopped onion and cook until softened and translucent. Add the ground pork and cook until browned, breaking it up with a spoon.
12. Add Remaining Filling Ingredients: Add the diced potatoes, raisins, sugar, MSG (if using), sweet pickle relish, boiled minced garbanzo beans, and water to the pan.
13. Cook the Filling: Cook the filling until the potatoes are tender and the liquid has reduced. Season with salt and pepper to taste.
14. Thicken the Filling: Add the flour to the filling and stir very well to combine. Cook until the filling has thickened and all the ingredients are well blended. This will help prevent the empanadas from becoming soggy.
15. Cool the Filling: Let the filling cool completely before using it to assemble the empanadas. This prevents the dough from getting soggy and makes it easier to handle.
16. Assemble the Empanadas: Place about 1 tablespoon of the cooled filling in the center of each dough portion. If desired, add a slice of hard-boiled egg on top of the filling.
17. Form the Empanadas: Fold the dough over the filling to form a turnover shape.
18. Seal the Edges: Crimp the edges of the empanadas with a fork or by hand to seal them tightly. This prevents the filling from leaking out during frying.
19. Fry the Empanadas: Heat cooking oil in a deep fryer or large pot to 350°F (175°C). Carefully add the empanadas to the hot oil, a few at a time, being careful not to overcrowd the fryer.
20. Fry Until Golden Brown: Fry the empanadas until they are golden brown on all sides, about 3-5 minutes per side.
21. Drain the Empanadas: Remove the fried empanadas from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.

Expert Tips & Tricks

• Achieving Extra Flakiness: The key to a truly flaky crust is keeping the ingredients cold. You can even chill the flour and lard before starting. Also, don’t overwork the dough.
• Make-Ahead Filling: The filling can be made a day or two in advance and stored in the refrigerator. This actually allows the flavors to meld together even more.
• Preventing Soggy Empanadas: Ensure the filling is not too wet. Thicken it adequately with flour and let it cool completely before assembling the empanadas.
• Alternative Sealing: For a decorative and secure seal, try using a pastry wheel to crimp the edges of the empanadas.
• Baking instead of Frying: For a healthier alternative, you can bake the empanadas. Brush them with egg wash and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Serving & Storage Suggestions

Serve the empanadas warm, as a snack, appetizer, or part of a larger meal. They are delicious on their own or with a dipping sauce like a sweet chili sauce or a tangy vinegar dip.

To store leftovers, let the empanadas cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a crispier texture. Empanadas can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat from frozen, bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	264 kcal	N/A
Calories from Fat	N/A g	30%
Total Fat	8.9 g	13%
Saturated Fat	3.3 g	16%
Cholesterol	45.4 mg	15%
Sodium	96.4 mg	4%
Total Carbohydrate	37 g	12%
Dietary Fiber	2.4 g	9%
Sugars	7 g	N/A
Protein	8.8 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Empanadas: Use a gluten-free flour blend to make the dough. You may need to add a binder like xanthan gum to help with the texture.
• Vegetarian Empanadas: Substitute the ground pork with plant-based ground meat or a mixture of vegetables like mushrooms, carrots, and peas.
• Spicy Empanadas: Add a pinch of chili flakes or a dash of hot sauce to the filling for a spicy kick.
• Chicken Empanadas: Replace the ground pork with shredded cooked chicken for a different flavor profile.
• Different Dough Flavors: Experiment by adding herbs or spices to the dough, such as garlic powder, onion powder, or paprika.

FAQs (Frequently Asked Questions)

Q: Why is my empanada dough tough?
A: Overworking the dough can lead to a tough crust. Be careful not to knead it for too long. Also, letting the dough rest is essential for relaxing the gluten.

Q: How can I prevent the filling from leaking out while frying?
A: Make sure to seal the edges of the empanadas tightly by crimping them with a fork or by hand. Also, ensure the filling is not too wet.

Q: Can I bake these empanadas instead of frying them?
A: Yes, you can bake them. Brush the empanadas with egg wash or melted butter and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Q: How do I store leftover empanadas?
A: Let the empanadas cool completely and then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Wrap it tightly in plastic wrap to prevent it from drying out.

Final Thoughts

Empanadas are more than just a delicious snack; they’re a celebration of culture, family, and the simple joy of sharing good food. Don’t be intimidated by the process; each step is a labor of love that culminates in a truly satisfying result. I encourage you to try this recipe and create your own cherished memories. Feel free to adjust the filling to your liking and experiment with different flavors. And most importantly, share your creations with loved ones and savor the moment. Perhaps pair these empanadas with a refreshing Filipino fruit salad or a glass of ice-cold calamansi juice for the perfect taste of the Philippines. Enjoy!