Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was another great gem from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14203047/

Another tasty recipe from puffin-cooks !

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My boyfriend is Filipino. He shares a lot of his family's recipes with me, and I do my best to recreate them. I've grown to love Filipino food and crave it all the time! One of my favorite things to make is his grandmother's empanada recipe. Though the traditional way is to make it with shredded chicken (which you can certainly substitute for in this recipe), I prefer ground beef for a meatier taste and easier production. But feel free to stuff them with anything you like. There's no wrong way to make an empanada!

Ingredients:

For the filling:

1 lb ground beef
1 medium sized onion, minced
4 cloves garlic, minced
1 medium potato, diced
1 small carrot, diced
1 cup chicken broth
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp pepper
Cooking oil

For the dough:

3 cups flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1/3 cup cold water
1 egg

Directions:

For the dough, combine all the dry ingredients in a bowl. Add the cold butter cubes in the mixture by rubbing it until it looks like coarse bread crumbs. Gradually add the cold water, and knead until you form a soft and smooth dough ball. Chill in the refrigerator for half an hour.

To prepare the filling, heat the oil, and then sauté the garlic and onion. Add the ground beef and cook until it turns brown. Add the carrots and potatoes and cook for about 3 minutes. Pour in the water or chicken broth and let it simmer until the carrots and potatoes are tender. Add the raisins and green peas and simmer for another 5 minutes. Season with salt and pepper. Transfer to a bowl and make sure that it is drained of any liquid. Allow to cool for about half an hour.

With floured hands, press the dough on a floured surface. Use a rolling pin to flatten to about 1/8” thick, and cut it into 4” circles with a bowl and cookie cutter. Put about 1-2 teaspoons of the filling in the middle of the dough. (MAKE SURE NOT TO OVERSTUFF THE EMPANADA) Fold the dough to make the edges meet and form a half circle. Seal by pressing the edges with a fork.

Make the egg wash by mixing the beaten egg white and a little water. Brush the crust with the egg wash. Bake them at 200° C (400° F) for about 20 to 25 minutes or until they turn light brown. (Though you may have to adjust the cooking time and heat per your oven -- these little guys are finicky!) Allow to cool off before serving.

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