Flaky Empanada

From the article, “Bonifacio Day Baking“.


Flaky Empanada

Course Pies and Quiche
Cuisine Filipino



  • 2 cups MAYA All-Purpose Flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/3 cup shortening
  • 1/2 cup water


  • 1 cup MAYA All-Purpose Flour
  • 1/3 cup shortening


  • 3 tablespoons oil
  • 3 cloves garlic minced
  • 1 piece medium-sized onion chopped
  • 3 small potatoes cubed
  • 1 small carrot, cubed
  • 1/4 kilo ground pork
  • 1 slice ham diced
  • 2 tablespoons soy sauce
  • 2 tablespoons raisins
  • Salt and pepper to taste


  1. In a bowl, stir together the flour, sugar and salt. Cut in the shortening until mixture is mealy. Add enough water to form a ball of dough.
  2. Roll out to a 10 x 14 inch rectangle. Blend flour and shortening for paste and spread at the center of the dough.
  3. Fold over the 2 edges of the dough to cover the paste. Seal the edges. Rest dough for 5 minutes.
  4. Roll out to flatten dough then fold again into 3rds. Rest again and repeat the procedure twice more. Chill the dough if needed.

Prepare the Filling:

  1. Heat oil then sauté garlic, onions, potatoes and carrots. When slightly tender, add ground pork and ham. Cook until done.
  2. Add soy sauce, raisins and seasonings. Cool.
  3. Roll up the dough like a jelly roll. Cut into 20-24 pieces.
  4. Roll out each piece, cut side up to a 2-inch circle. Put a tablespoon of filling at the center. Fold dough to make a half moon shape and crimp.
  5. Pre-heat oven at 375 deg F for 30 minutes. Bake until golden brown.

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