Empanada is great for snacks in any occasions or even without any occasion at all. In the Philippines, you can see empanada served in meetings and other functions.

  • 2 slightly beaten yolks
  • 3/4 cup water
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 cups sifted flour
  1. Mix all ingredients to a stiff dough.
  2. Knead until a fine texture if obtained.
  3. Toss on floured board and roll very thin almost like paper.
  4. Powder with sifted corn starch to keep fro sticking , stretching dough gradually while rolling.
  5. Take end of dough, brush surface with melted butter.
  6. From this end, roll the dough like a jelly roll, brushing the surface with more butter until the whole roll is 1/2 inch thick.
  7. Cut into 1 inch thick portions.
  8. Flatten each, cut side up and roll portions into rounds.
  9. Place a tablespoon or more of meat filling on each; brush each piece with cold water, halfway round, close to edge.
  10. Fold and press edges together, or trim with fluted pastry cutter.
  11. Heat plenty of fat in deep pan.
  12. When it browns a piece of bread in 60 seconds, drop each empanada and fry until golden brown.
  13. Drain on paper before serving.
Empanada Filling

  • 1 tablespoon fat
  • 2 segments macerated garlic
  • 1 large onion chopped
  • 1 tomato chopped
  • 1 cup ground veal
  • 1 cup ground pork
  • 1 cup ground chicken
  • salt and pepper to taste
  1. Saute all ingredients.
  2. Cook until meat is tender.
  3. Cool before using.
  4. Add a sliced hard boiled egg and a slice of sweet pickle before wrapping