Frequently Asked Questions About Filipino Empanadas

Filipino empanadas are savory hand pies filled with meat and vegetables. One of the most notable differences is that they often have a much sweeter filling than their counterparts from other countries. Rice flour is used in some varieties of dough, making them unique.

Empanadas are often served as appetizers or snacks (merienda).

Empanadas are believed to have originated in Spain. It is also quite popular in other parts of Southern Europe, Latin America, the Caribbean, and the Philippines.

Filipino empanadas are typically filled with precooked chicken or beef and vegetables. Raisins are a common ingredient that adds a touch of sweetness. The dough is made with wheat flour or rice flour. They are usually deep-fried, but they can also be baked or air-fried.

Baked empanadas are healthier since they have less grease, but can sometimes be dry. Fried empanadas are more moist and flavorful, but not as healthy because of all the oil. The choice comes down to what you prefer. If you want a healthier option, go for baked; if you want something more indulgent, go for fried.

Most grocery stores sell empanada dough, which is essentially pie crust dough. You can also use pizza dough, croissant dough, or puff pastry. For authentic Filipino empanadas, you must make them from scratch.

You can freeze chicken empanadas, cooked or uncooked. They last up to three months in an airtight container. Let them thaw before frying, baking, or reheating.

Fry or bake them until golden brown and drain the excess oil. Let them cool uncovered. They will also stay crisp if the filling is not too wet. You can reheat them in a toaster oven, air fryer, or convection oven to make them crispy again.

Yes, of course! Empanadas can be prepared in advance and fried later. You can keep them in the fridge for about two days or freeze them for much longer.

When deep-frying, it is best to use a mild or neutral oil with a high smoke point. Avocado, olive, canola, and vegetable oil are some examples. They can withstand high temperatures without burning and won't overpower the flavors of the empanadas.

Empanada dough will last in the fridge for about three days. If you're not ready to use it within that time frame, you can freeze it for up to three months.

It depends on the filling used in the empanadas. Chicken or beef should not be left out for more than two hours. Fillings such as potatoes or cheese can help them last longer at room temperature. Ultimately, it's best to use your judgment and consider other factors like humidity or contamination.

An egg wash is a mixture of raw egg and milk or water. It is an extra step that improves the color of the empanadas and seals their edges. Some find it unnecessary and prefer the taste and texture of the dough without it.

A dough that is too wet can become sticky. Too much water will alter the fat-to-flour ratio and cause gluten to develop. Water should be added gradually to the dough. You can add a little flour if the dough becomes sticky.

Overworking the pastry dough will cause gluten to develop. It makes the dough dense, stiff, and difficult to roll. The dough may shrink during cooking, becoming tough and gummy instead of tender and flaky.

Water contributes to the development of gluten, which causes the crust to be chewy and tough. Too much water will make the dough sticky, requiring you to add more flour and alter the fat-to-flour ratio.

You may have added too much liquid or overworked the dough, resulting in gluten formation. It makes the crust chewy and tough.

If the dough crumbles or breaks when you roll it out, it's probably too dry. Sprinkle some cold water into the dough and gently work it with your hands. You may have also rolled out the dough too cold, and the solidified butter fell apart when you rolled it out.

A bit of acid, like vinegar, in the dough acts as "insurance" if the dough is overworked.

Chilling the dough for at least 30 minutes relaxes the gluten, giving the crust its soft and flaky texture. Solidifying the fat also prevents it from shrinking when cooked.