1-First Step: Cook the savory pork filling Heat 20 ml oil in a pan over medium heat. Add the finely chopped white onion and minced garlic, then sauté until soft and fragrant. This step builds the flavor base for your Filipino Empanada Stuffed Pastry, so do not rush it. If the onion starts to brown too quickly, lower the heat a little. Next, add 500 grams lean pork mince and cook it until browned, breaking it up with a spoon as it cooks. Once the pork loses its pink color, stir in the finely diced carrot and small potato. Let them cook briefly so they soften a bit while still keeping some texture.

2-Second Step: Season and finish the filling Add 75 grams frozen baby peas, 45 grams sultanas, 40 ml soy sauce, 40 ml oyster sauce, 2 teaspoons sugar, 0.5 teaspoon white pepper, and 65 ml water. Stir well so the pork filling absorbs the sauce evenly. Then lower the heat and cook until the liquid evaporates and the mixture looks moist but not wet. That dry-but-succulent texture matters because a wet filling can make the pastry split or turn soggy. Once the filling is done, spread it on a plate or tray and let it cool fully before assembling. This helps the empanadas seal better and keeps the pastry from melting during shaping.

3-Third Step: Mix the empanada pastry dough In a large bowl, combine 450 grams flour, 2 tablespoons sugar, 0.5 teaspoon baking powder, and 0.5 teaspoon salt. Mix them well so the dry ingredients are evenly distributed. Add 50 grams cold chopped lard, then rub it into the flour with your fingertips until the mixture looks like breadcrumbs. Using cold lard is important here. It gives the Filipino Empanada pastry a lighter, flakier bite once it hits the hot oil. After that, add 125 ml cold water, 1 egg, and 1 teaspoon white vinegar. Whisk the wet ingredients lightly before adding them if that is easier for you.

4-Fourth Step: Knead and rest the dough Turn the dough onto a lightly floured surface and knead it until smooth. It should come together into a soft ball that feels workable, not sticky. If it feels too dry, add a tiny splash of water. If it feels too sticky, dust it with a little flour. Shape the dough into a ball, wrap it, and refrigerate it for 20 minutes. This resting time makes the dough easier to handle and helps it roll out without springing back. For busy cooks, you can use this time to clean up the kitchen or prepare your frying station.

5-Fifth Step: Shape the Filipino Empanadas Once the dough has rested, divide it into 18 equal balls. Roll each ball into a circle about 0.5 cm thick. Keep the surface lightly floured so the dough does not stick, but avoid adding too much flour because that can make the pastry tough. Place about 2 tablespoons of filling in the center of each round. Fold the dough over to form a half-moon shape, then seal the edges by pleating and crimping them. If you prefer, you can press the edges with a fork for a simpler finish. The important part is making a tight seal so the filling stays inside during frying.

6-Sixth Step: Fry until golden and crisp Heat enough vegetable oil for frying to 180°C. Carefully lower a few empanadas into the hot oil, leaving room between them so the temperature stays steady. Fry until they turn golden brown on both sides, then transfer them to a paper towel to drain. Watch the heat closely. If the oil is too cool, the pastry can absorb too much oil and turn greasy. If it is too hot, the outside can brown before the inside is crisp. A steady 180°C gives you the best balance for this Filipino Empanada Stuffed Pastry.

7-Final Step: Serve warm Serve the empanadas while they are warm and crisp. They are great on their own, but they also go well with a simple dipping sauce if you like a little extra flavor. If you are making them for a crowd, keep the finished empanadas on a wire rack in a low oven while you fry the remaining batches.