freshly baked empanadas

Making Filipino Empanadas

Have you tried baked empanadas? Empanadas are are puff pastries filled with meat or chicken. Empanadas are Filipino pies which were brought to the Philippines by Spanish colonizers. The filling is similar to the Cuban picadillo but you can be creative and use chicken salsa, taco-flavored meat, and even seafood or vegetables.

Serving and Storing Baked Empanadas

What’s great about empanadas is that you can make a big batch, store them in the fridge or freezer, and then just pop them in the oven or air fryer for a filling snack.

Empanadas can be baked or fried. But for a healthier option, air fried or baked empanadas are better because less oil is needed. Empanadas can be ready in just half an hour and this can be the perfect emergency snack for weekends or when you have guests.

Tips in Preparing Baked Empanadas

  1. Prepare the filling and dough ahead of time. Store in fridge until ready to assemble and cook.
  2. If you will cook the empanadas right on the same day, make sure to prepare the filling first to allow it to cool.
  3. You can use store-bought empanada or pie dough.
  4. Don’t overwork the dough because it may lead to a dense and brittle crust. The crust should be flaky yet solid.
  5. Use parchment paper when rolling the due to reduce its stickiness.

Let’s Get Baking!

Read on to find the recipe for baked empanadas! Let us know how it went by leaving us a comment below. Feel free to share your unique filling recipes for empanadas, too!

baked empanadas on parchment paper

Filipino Baked Empanadas

Filipino baked empanadas are made with a flakey and buttery puff pastry filled with beef picadillo.
Course baked goods, Snack
Cuisine Filipino, Spanish
Keyword baked empanadas, Filipino recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 246kcal


  • 1 baking sheet pan
  • 1 cooling rack
  • parchment paper


For the Filling:

  • 1/3 cup frozen peas
  • 1 cup filtered water
  • 1 tbsp vegetable oil
  • 1/2 cup onion
  • 5 gloves garlic minced
  • 1/2 lb ground beef
  • 1 cup tomato sauce
  • 5 tsp brown sugar
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 medium carrot minced
  • 1 medium potato chopped into fine pieces

For the Dough:

  • 2 cups all-purpose flour
  • 2 tbsp white granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 8 tbsp very cold butter cubed into 1/4-inch sizes
  • 2 eggs
  • 2 tbsp ice cold water
  • 1 beaten egg for egg wash (you can also use olive oil)


To make the filling:

  • In a microwave-safe bowl, add the peas and filtered water. Microwave for 1 to 2 minutes until peas are softened and cooked.
  • Get a large pan and turn the heat to medium. Add the vegetable oil then sauté the onions for a minute until translucent. Add garlic and sauté for 30 seconds or until fragrant.
  • Add the ground beef and cook for about 2 to 5 minutes until browned.
  • Add the tomato sauce, salt, sugar, and pepper. Stir until well combined.
  • Add the potatoes and carrots and cook for about 10 to 12 minutes until the potatoes are softened. Add the peas and cook for another minute.
  • Let it simmer until the sauce is thick and chunky, stirring occasionally.
  • Set aside to cool completely.

Making the Dough:

  • Cut the butter into cubes, chill it in the fridge for up to an hour.
  • In a large mixing bowl, whisk the flour, baking powder, sugar, and salt.
  • Get the cubed butter and add it to the dry ingredients. Use a pastry cutter to mix the butter into the dry ingredients. You can also use the food processor. Stop mixing when the butter is about pea-sized.
  • In another bowl, whisk together the eggs and cold water.
  • Add the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix well.
  • Using your hands. form the dough into a ball and wrap with plastic wrap.
  • Chill in the fridge for 15 minutes.

Assembling the Empanada:

  • Preheat oven to 350°F (176°C)
  • Get the chilled dough and divide it into 12 balls. Cut parchment paper into 5-inch squares. Flatten the ball of dough in between parchment paper sheets.
  • Use a rolling pin to flatten the dough but make sure that the dough does not spread beyond the parchment paper.
  • Remove the flattened dough and place it in your hands. Fill it with 1 1/2 tablespoons of meat in the center.
  • Form a half moon and press the edges together. Use a fork to crimp the edges.
  • Arrange the empanadas on a parchment paper lined baking sheet. Brush both sides with the beaten egg wash or olive oil.
  • Place in the middle rack of the oven and bake for 25 to 30 minutes or until golden brown.
  • Let it cool in a cooling rack before serving.


Calories: 246kcal | Carbohydrates: 23.9g | Protein: 7.2g | Fat: 13.6g | Saturated Fat: 7.5g | Cholesterol: 61.1mg | Sodium: 423.1mg | Potassium: 218.4mg | Fiber: 1.5g | Sugar: 5g | Vitamin A: 983.6IU | Vitamin C: 5.8mg | Calcium: 32.4mg | Iron: 1.8mg

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