Pork Empanada Recipe Panlasang Pinoy: Savory Filipino Hand Pies With Flaky Crust

There’s an art to creating flaky empanada crust that shatters with every bite. This recipe delivers that perfect texture while keeping the savory pork filling juicy and flavorful.

I developed this method after testing multiple dough variations, settling on a simple combination that creates layers without complicated techniques. The pork filling uses traditional Filipino seasonings for authentic taste.

The result is golden hand pies with a crisp exterior and tender, well-seasoned meat inside. Each bite offers the perfect balance of buttery crust and savory filling.

These make impressive appetizers or a satisfying main course. The dough comes together quickly, and the filling can be prepared ahead for easy assembly.

Ingredients for Pork Empanada Recipe Panlasang Pinoy

Simple ingredients yield restaurant-quality hand pies with authentic Filipino flair and flaky texture.

The butter is non-negotiable for that shattering crust—use European-style with 82% fat content if available. King Arthur Flour is my go-to for all-purpose, but any unbleached brand works. For the pork, ground shoulder has better flavor than lean cuts, and most Asian markets carry it pre-ground. The diced potato and carrot should be tiny—think 1/4-inch cubes for even cooking.

No ground pork? Substitute finely minced chicken thighs for a lighter version. Out of raisins? Diced green olives add a briny pop instead. The vinegar can be apple cider in a pinch, but white gives the cleanest taste. If making ahead, keep filling and dough separate until assembly—prevents soggy bottoms. Egg wash can be brushed with milk for extra browning.

Dough keeps wrapped in the fridge for 2 days or freezes for 1 month. Cooked empanadas reheat best in a toaster oven—10 minutes at 350°F restores the crisp. Fillings can be prepped 24 hours ahead and stored in the fridge.

Step-by-Step Instructions for Pork Empanada

Master the technique for achieving flaky pastry and well-seasoned filling in every bite.

Step 1: Prepare the Empanada Dough

In a large mixing bowl, combine the 3 cups All-Purpose Flour, 1 tsp Salt, and 1 tsp Granulated Sugar. The sugar adds subtle sweetness that balances the savory filling beautifully. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing just until the dough comes together. I stop as soon as it forms a shaggy ball—overworking develops gluten, which makes the crust tough instead of flaky. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten and firm up the butter.

Step 2: Make the Savory Pork Filling

In a large skillet over medium heat, cook the 1 lb Ground Pork until no longer pink, breaking it into small pieces with a wooden spoon. Add the finely diced 1 whole Yellow Onion and cook for 3-4 minutes until softened and translucent.

Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Then add the 2 tbsp Low-Sodium Soy Sauce, 1 tbsp White Vinegar, and 0.5 tsp Ground Black Pepper. This liquid mixture should sizzle and reduce slightly, intensifying the flavors as it coats the pork.

Add the peeled and diced 1 whole Potato and 1 whole Carrot, cooking until both vegetables soften, about 5-7 minutes. For a touch of sweetness, fold in the 0.25 cup Raisins during the last minute of cooking. Remove from heat and let the filling cool completely before assembling.

Step 3: Assemble and Seal the Empanadas

On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Use a 4-inch round cutter to cut out circles—this size creates perfect hand-held pies. You should get about 12 circles from this dough quantity. Re-roll scraps once if needed, but avoid overworking.

Place 1 tablespoon of the cooled filling on one half of each dough circle, leaving a ½-inch border. Lightly brush the edges with the 1 whole Large Egg (beaten), then fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers, then crimp with a fork to seal completely—this prevents filling from leaking during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Arrange the assembled empanadas on a parchment-lined baking sheet. Brush the tops lightly with the remaining beaten egg—this creates a beautiful golden sheen and adds to that coveted flakiness.

Bake for 20-25 minutes or until the crust is golden brown and crisp. The bottoms should be firm when lifted with a spatula, and you may see some filling bubbling slightly through the crimped edges. Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.

Let cool on the baking sheet for 5 minutes before serving. The filling sets slightly as it cools, making them easier to handle and preventing burns from the hot interior.

Regional Styles of This pork empanada recipe panlasang pinoy

Classic Ilocos Style

In the northern Philippines, they make empanadas with a bright orange crust using achuete oil for coloring. The filling often includes Vigan longganisa instead of plain pork, giving it a distinct garlicky flavor. I love how the crust gets its signature hue naturally. 🗺️

Pampanga Version

This central Luzon style uses a sweeter dough with 1 tbsp sugar added and includes green peas in the filling. The empanadas are often larger, about 6 inches across, and baked until deeply golden. The sweet-savory balance is perfect for afternoon merienda.

Bicol Region Twist

Bicolanos add coconut milk to their filling, creating a richer, creamier texture. They also incorporate chili flakes for heat, balancing the sweetness of the raisins. This version pairs beautifully with hot chocolate for dipping.

Manila Street Food

In the capital, empanadas are often deep-fried instead of baked for extra crispiness. Vendors use lard in the dough for an ultra-flaky texture. I first tried these at a night market—they’re served with spicy vinegar dipping sauce. 🌟

Visayan Islands

This southern version includes shrimp or crab meat mixed with the pork. The dough is thinner, almost like a spring roll wrapper. They’re typically smaller, about 3 inches, and pan-fried until blistered.

Modern Fusion

In Portland, I’ve seen food trucks serve empanadas with kimchi or gochujang in the filling. The fusion of Filipino and Korean flavors works surprisingly well. The Portland farmers market is great for finding unique fillings to experiment with.

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