Baked instead of fried, this Filipino empanada recipe will make a great, filling snack you and your family will enjoy.
Empanada is one of my favorite Filipino snacks. It’s a hand pie with a savory filling, usually ground meat with chopped potatoes, carrots, green peas, and raisins, seasoned with soy sauce.
These pies are then deep fried and served warm, often with ketchup or white vinegar with crushed garlic.
Baked, Not Fried
To make a healthier version of these pies, I baked these empanadas instead of frying. And instead of using the regular/conventional white flour, I used whole wheat flour in making the empanada dough.
What you need to make baked empanadas
For the dough:
- Whole wheat flour
- Baking powder
- Sweetener of choice (I use monk fruit granulated sweetener)
- Cold butter
- Large egg
For the filling:
- Olive oil
- White onion
- Lean ground turkey
- Green peas
- Optional mix-ins: potatoes, carrots, raisins or chopped dates
How to make empanada Filipino-style
Step 1. Make the dough.
To make the empanada dough, I just followed this recipe from Delish (I used whole wheat flour in lieu of all-purpose flour and added some sweetener to it).
Step 2. Make the filling.
In a heated skillet, add the olive oil and sauté the chopped onion and garlic. Once the onion is translucent, add the ground turkey and season with soy sauce, salt, and pepper. Add the green peas towards the end (as the ground turkey is close to getting fully cooked).
If you’re adding potatoes and carrots, add these with the ground turkey. If you’re adding raisins or chopped dates, add these with the green peas.
Step 3. Fill the dough with the prepared filling.
Divide the dough equally. To make 20 empanadas, each dough would weigh about 46 grams.
Form the divided dough into balls. Using a rolling pin, thin them out into discs. Fill the dough with about a tablespoon of the prepared filling (about 21 grams).
Fold the dough in half over filling and seal it by using a fork to crimp the edges together. Create small slits using a knife. You may finish it off by brushing it with egg wash.
Here’s a step-by-step photo on how it’s done:
Step 4. Bake the empanadas.
Bake the empanadas at 390F for about 15-20 minutes or until golden and filling is warmed through.
Serve warm and with ketchup or white vinegar with crushed garlic.
How do you store homemade empanadas
Cooked homemade empanadas can last in the fridge for 3-4 days.
If you’re planning to make it ahead, uncooked and assembled empanadas can be wrapped in cling wrap and stored in the fridge for 2 days.
I find it best to freeze uncooked empanadas than cooked ones.
To freeze empanadas, simply flash freeze them until solid before transferring to a freezer bag. If you don’t have time or the space to flash freeze them, what worked for me is using a large freezer bag, spacing the empanadas really well and using parchment paper to separate each layer. The parchment paper keeps the empanadas from sticking to each other.
Once you’re ready to cook, simply pop them in the oven and bake at 390F for 25 to 30 minutes or until they’re golden brown and the filling is heated through.
Baked empanada calories
Each baked empanada has 147 calories. It has 7.4 g of fats, 13.5 grams of carbohydrates, 2.6 grams of which are fiber and 0.6 grams is sugar, and 7.4 grams of protein.
If you made these empanadas, please let me know in the comment section below!
Baked Filipino Empanada
For the dough:
- 3 cups whole wheat flour
- 1 tsp salt
- 2 tsp granulated sweetener
- 1 tsp baking powder
- 1/2 cup cold butter, cut into cubes
- 3/4 cup water
- 1 large egg
For the filling:
- 2 tsp olive oil
- 1/3 cup white onion chopped
- 3 cloves garlic minced
- 400 grams 90% lean ground turkey
- 1/2 cup green peas
Optional filling mix-ins:
- chopped potato
- chopped carrots
- raisins or chopped dates
- cubed cheddar cheese
Make the dough
- In a large bowl, mix all the dry ingredients together – whole wheat flour, salt, granulated sweetener, and baking powder.
- Add the remaining ingredients – cubed butter, water, and egg. Using the dough hook attachment of a handheld mixer, mix the ingredients together until you form the dough.
- Wrap in plastic wrap and let it sit in the fridge while you prepare the filling.
Make the filling
- In a heated skillet, add olive oil and saute onion and garlic.
- Once the onion is transclucent, add the ground turkey and season with soy sauce, salt, and pepper. Add the green peas towards the end (as the ground turkey is close to getting fully cooked).If you’re adding potatoes and carrots, add these with the ground turkey. If you’re adding raisins or chopped dates, add these with the green peas.
- Turn off the heat and transfer the mixture to a plate/bowl.
- Take out the dough from fridge. Divide the dough equally (about 46 grams/each if you're making 20 empanadas). Form into balls and roll them out thinly using a rolling pin.
- Fill the dough with the filling, about a tablespoon each.
- Fold the dough in half over filling and seal it by using a fork to crimp the edges together. Create small slits using a knife. You may finish it off by brushing the empanadas with egg wash.
- Bake at 390F for about 15-20 minutes or until golden and filling is warmed through.Serve warm and with ketchup or white vinegar with crushed garlic.
Nutrition InformationPlease read our Nutrition Disclaimer here. 147 calories/serving Total Fat 7.4 g | Sat. Fat 3.5 g | Cholesterol 41.1 mg | Sodium 27.9 mg | Carb. 13.5 g | Fiber 2.6 g | Sugar 0.6 g | Protein 7.4 g
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