Ramadan Recipes: Filipino Beef Empanada

Looking to elevate your iftar table during Ramadan? Consider indulging in the delightful Filipino Empanada!

Ramadan Recipes: Filipino Beef Empanada

Filipino Beef Empanada is a tasty dish filled with seasoned beef, wrapped in a flaky crust, perfect for Ramazan evenings. This delicious treat packs a punch of protein along with flavorful veggies, making it a satisfying choice for iftar. Originating from Spain and embraced in the Philippines during colonization, empanadas offer diverse versions, each bringing its unique taste to the table during Ramadan feasts.

  • Ingredients

    • 15 Minutes
    • 8 Serving
    • 300 Calories

For the filling

1 large onion
1 clove garlic
450 grams beef mince
8 tbsp tomato sauce
1 small potato, chopped
1/3 cup chopped carrots
A handful of raisins (optional)
1 tbsp oil
Salt
Pepper

For the pastry

3 cups flour
3 tbsp sugar
¼ tsp baking powder
A pinch of salt
½ cup cold water
1 egg (optional)
250 grams of cold butter, cut into small pieces

Assembly

1 egg beaten (if baking)

  • Method & Directions

    • 35 Minutes
  1. For the filling
    تم نسخ الرابط
    In a large skillet, add oil and sauté the onions until translucent. Add the garlic and then the mincemeat. Sauté well until the meat is no longer pink, and add the tomato sauce. Lower the heat and add the potatoes and carrots. Cook for around 10 minutes, or until the carrots and potatoes are soft. Then add in the peas, salt, pepper and raisins, if using. Now, lower the heat and continue cooking until all the liquid has evaporated. Make sure to stir the mixture often so that it doesn’t burn. Once the mixture is done, leave it on the side to cool completely.
  2. For the pastry
    تم نسخ الرابط
    Whisk together the flour, sugar, salt, and baking powder. Now, take the butter and slowly rub it in with your fingertips until the dough is crumbly. Whisk the egg with a little bit of water and add it in to the mixture. Work the dough, adding water 1 tsp at a time until it comes together and forms one ball of dough. Take care not to add too much water, or to overwork the dough. Wrap the dough in cling-film and leave it in the fridge to chill for an hour.
  3. Assembly
    تم نسخ الرابط
    Take the chilled dough and cooled filling. Divide the dough into 12-15 equal balls. Use a measuring scale to make sure they are the exact same weight. Roll out the balls into a round shape, either on a floured surface or between parchment paper. Place 1 tbsp of the filling and seal the pastry into a half-moon shape by pressing with your fingers. Use a fork to crimp the edges. Continue until all the empanadas have been made.
  4. Cooking
    تم نسخ الرابط
    If choosing to fry them, pour enough oil in a wok for the empanadas to be completely covered and fry them batch by batch. If baking, whisk an egg and brush the tops of the empanadas with the egg wash. Bake at 180 degrees for 25-30 minutes or until golden brown.
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