Filipino Beef Empanada Recipe!!!

Filipino Beef Empanada Recipe!!!

Beef Empanada

Empanada also called pastel in Portuguese and pate in Haitian Creole is stuffed bread or pastry baked or fried in many countries. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.

Beef empanada is a half-moon-shaped turnover with a semi-sweet dough and savory beef filling. The meat is cooked with vegetables like potatoes, bell pepper and green peas, onions, and more.  It’s up to you. But for now I will give you my  version of Filipino Beef Empanada.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle Dish and Biko (Sweet Rice Cake) Treat!

 

Ingredients:

Crust Ingredients:

2½ cups flour

8 oz. (2 sticks) butter

⅓ cup water ice cold water

3 tbsp. sugar

1 tsp. salt

Meat Filling Ingredients:

½ pound ground beef

½ cup tomato sauce

1 pc. carrot, peeled and diced

1 pc. small potato, peeled and diced

½ pc. small onion, peeled and chopped

½ cup frozen sweet peas, thawed

1 clove garlic, peeled and minced

½ cup water

1 tbsp. oil

¼ cup raisins

1 tbsp. salt or salt to taste

¼ tsp. pepper or more

Egg Wash Ingredients:

1 pc. egg

1 tbsp. milk

⅛ tsp. salt

 

Directions:

Crust:

Cut butter into cubes and freeze for about 1 hour.

In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.

Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

Filling:

In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.

Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.

Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.

Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Season with salt and pepper to taste. In a colander, drain excess liquid.

Assembly:

Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin.

Gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using inverted bowl or round biscuit cutter, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough.

On a flat work surface, lay dough circle and spoon about a heaping tbsp. of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly.

Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.

Make egg wash by whisking together eggs, milk and salt in a bowl.

On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.

Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.

Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.

 

 

 

beef empanada
Filipino Beef Empanada Recipe!!!
Print Recipe
beef empanada
Filipino Beef Empanada Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
Crust
  1. Cut butter into cubes and freeze for about 1 hour.
  2. In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.
  3. Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
  4. Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.
Filling
  1. In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.
  2. Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.
  3. Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.
  4. Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Season with salt and pepper to taste. In a colander, drain excess liquid.
Assembly
  1. Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin.
  2. Gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using inverted bowl or round biscuit cutter, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough.
  3. On a flat work surface, lay dough circle and spoon about a heaping tbsp. of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly.
  4. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
  5. Make egg wash by whisking together eggs, milk and salt in a bowl.
  6. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
  7. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
  8. Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Afritada Recipe!!!

Chicken Afritada Recipe!!!

Chicken AfritadaFor every Fiesta in my Hometown one of the most popular dishes we  cook is Afritada.  Here we have lots versions of Afritada we have Chicken, Pork, Beef, or Goat Afritada.  For now I will give you my version of Chicken Afritada. I reveal to you my secret recipe to make your afritada perfect.

Basically Afritada is a Filipino Stew.  It is the local adaptation of a recipe brought over by the Spaniards who ruled the islands for over 3 centuries.  This dish is meat and vegetables simmered in a tomato-based sauce that is flavored with Patis – Filipino Fish Sauce.

I love stews in tomato sauce and other similar dishes.  This Chicken Afritada this is very delicious and very interesting dish to cook.   I’m sure you and the rest of your family will love this.

Ingredients:

1 small can Del Monte Pineapple Tidbits or any Brand

1 1/2 lbs chicken, cut into serving size

1/2 can (8 oz) tomato sauce

1 large potato, chunks

1 large carrot, chunks

1 medium red bell pepper, chunks

1/4 cup green peas

4 gloves garlic, minced

1 medium onion, chunks

1 1/4 cup water

1 tbsp fish sauce (Patis)

3 tbsp cooking oil

salt to taste

 

Directions:

Chicken Afritada

Heat cooking oil in a pan or wok.

Saute carrots, potatoes, and bell pepper then set aside.

Using the same pan, saute garlic & onion.

Add the chicken. Simmer for 12-15 minutes or until tender. (requires occasional stirring).

Add the fish sauce and cook for 3 minutes.

Add water when it starts to dry up. Bring to a boil.

 

Add the Del Monte Pineapple Tidbits including the pineapple juice

Add the tomato sauce. Let it simmer.

Add all the vegetables. Simmer for another 5 minutes.

Remove from heat & transfer to a serving bowl.

 

Serve with hot steamed white rice.

 

Enjoy!!!

 

 

Chicken Afritada Recipe!!!
Print Recipe
Servings Prep Time
3-4 people 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
3-4 people 15 Minutes
Cook Time
30 Minutes
Chicken Afritada Recipe!!!
Print Recipe
Servings Prep Time
3-4 people 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
3-4 people 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: people
Instructions
  1. Heat cooking oil in a pan or wok.
  2. Saute carrots, potatoes, and bell pepper then set aside.
  3. Using the same pan, saute garlic & onion.
  4. Add the chicken. Simmer for 12-15 minutes or until tender. (requires occasional stirring).
  5. Add the fish sauce and cook for 3 minutes.
  6. Add water when it starts to dry up. Bring to a boil.
  7. Add the Del Monte Pineapple Tidbits including the pineapple juice
  8. Add the tomato sauce. Let it simmer.
  9. Add all the vegetables. Simmer for another 5 minutes.
  10. Remove from heat & transfer to a serving bowl.
  11. Serve with hot steamed white rice.
  12. Enjoy!!!
Recipe Notes

You can also boil the chicken and use the chicken stock instead of water.

If you're cooking for more people use the whole can of tomato sauce, 1 big can of Del Monte Pineapple Tidbits, add more vegetables and add 1 cup water.

Share this Recipe
Powered byWP Ultimate Recipe