The History and Background of Flaky Beef Empanadas
Beef empanadas are a beloved dish with deep cultural roots that span across Latin America, Spain, and the Philippines. These hand-held pastries, known for their savory fillings and flaky crust, have been a staple in various cuisines for centuries. The word “empanada” comes from the Spanish verb empanar, which means “to wrap or coat in bread.” This method of encasing meats and vegetables in dough dates back to medieval Spain and Portugal, where hand pies were a common way to preserve and transport food.
The Spanish brought empanadas to the Philippines during their colonial rule from the 16th to the 19th century. Over time, Filipino cooks gave this dish their unique spin by incorporating native ingredients and flavors. For example, Filipino beef empanadas often feature a slightly sweet dough that balances the savory filling, which can include raisins, potatoes, and oyster sauce, as highlighted in this recipe. This wonderful mix of salty and sweet reflects the Filipino preference for dynamic and balanced flavors, seen in other dishes such as mechado or even the sugar-infused longganisa sausages.
Each region in the Philippines may have its own special variation of empanadas. In northern Ilocos, empanadas feature a bright orange, crispy rice-based shell filled with green papaya, egg, and longganisa. In contrast, a flaky, buttery crust is more typical of empanadas found in Metro Manila and surrounding provinces, influenced by Spanish pastry traditions. The version in this recipe follows that classic approach, with a homemade dough that turns crisp and golden after baking.
Filipinos enjoy beef empanadas as a versatile dish—perfect for snacks, party appetizers, or filling meals on the go. They are popular in bakeries, home kitchens, and sari-sari stores (local corner shops). Because they are easy to make in bulk and store, many households prepare a big batch, freeze leftovers, and reheat them for later use. Some entrepreneurs even sell them as a small food business, offering various fillings like chicken, pork, tuna, or even vegetarian versions with mushrooms and cheese.
The use of raisins in this recipe is a key distinguishing feature of Filipino empanadas. While some may find the combination of sweet and savory unusual, it provides a delightful contrast that enhances the overall taste. The inclusion of oyster sauce also adds a layer of umami, making the filling extra rich and flavorful. This slightly sweet and buttery dough pairs exceptionally well with the spiced ground beef and tender vegetables, creating a satisfying, well-rounded bite.
Overall, this flaky beef empanada is an easy yet rewarding dish that captures the essence of Filipino cuisine while staying true to its deep-rooted Spanish origins. Whether enjoyed fresh out of the oven or as a filling merienda (afternoon snack) alongside a cup of coffee, these hand pies evoke comfort, history, and the warmth of home cooking.
Flaky Beef Empanada
Ingredients
Dough Ingredients
5 cups flour
¾ cups sugar
½ cup water
1 stick butter - melted
3 medium eggs
Filling Ingredients
2 ½ pounds ground beef- 1 frozen bag peas and carrots - about 12-ounce
1 large potatoes - diced up
½ cup raisins
¼ cups oyster sauce
Instructions
- Make the dough by combining all dough ingredients and kneading it into a nice dough. Set aside.
- Sauté meat, add vegetables, cook for about 5 minutes, add raisins, stir, then add oyster sauce.
- Scoop 2 tablespoons of the meat mixture and add into the middle of the dough.
- Seal the edges using a fork.
- Use 3 egg yolks to brush over the empanada before baking (this makes it golden brown on top).
- Bake the empanadas at 375°F (190°C) for approximately 25 to 30 minutes.
