Delicious Filipino Empanadas with Savory Picadillo Recipe

Prepare the Picadillo Filling: Heat oil in a large pan over medium heat. Sauté diced onion until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant. Add ground beef and brown, breaking it up with a spoon, until no longer pink. Drain any excess fat.

Continue Picadillo: Stir in fish sauce, oyster sauce, tomato sauce, crushed tomatoes, and beef broth. Bring to a simmer. Add diced potatoes and carrots. Cover and cook for 15-20 minutes, or until vegetables are tender. Stir in peas (if using) and season with salt and pepper to taste. Let the filling cool completely before assembling.

Prepare the Dough: In a large bowl, whisk together flour and salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, lightly beat the egg. Add the egg and 1/2 cup ice cold water to the flour mixture. Mix until a shaggy dough forms, adding more water a teaspoon at a time if needed, until the dough comes together. Do not overmix.

Assemble the Empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter (about 4-5 inches in diameter), cut out circles. Place a spoonful of the cooled picadillo filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal securely.

Cook the Empanadas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place a few empanadas at a time into the hot oil, without overcrowding the pot. Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack lined with paper towels. Serve warm.