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    Home » Recipes » Fusion

    Published: Jun 3, 2022 · Updated: Jun 5, 2023 by Joanne

    Filipino Adobo Empanadas

    Jump to Recipe Print Recipe

    Every family household has a version of their own Filipino empanadas. For this special empanada, I developed a pork adobo filling that is saucy and flaky.

    Cross section of Filipino empanada on a gray plate with other empanadas

    Update Disclosure: This post has been updated for one or more of the following reasons: easier reading, updated photos, clearer instructions, and just plain ol' improvements to the recipe (as noted).

    Jump to:
    • What is Adobo?
    • Ingredients
    • Substitutes
    • Recipe Tips
    • How to Make Filipino Adobo Empanada
    • How to Serve
    • Filipino Adobo Empanada Recipe
    • Have You Tried This Recipe?

    What is Adobo?

    Filipino adobo is usually made with pork or chicken. Before cooking, you marinate the meat with soy sauce. Then it simmers for a long time with bay leaves, garlic, black peppercorn, and some vinegar. If you want to try a more traditional version, check out this cast iron chicken adobo recipe!

    The adobo empanada filling in this recipe honors this classic Filipino dish with slight tweaks to the recipe. Instead of peppercorns, I used crushed pepper because I didn't want to spend time picking out tiny bits of peppercorns that otherwise would end up in the empanadas. I added more sugar than I usually would to bridge the flavors of the sweet buttery pastry and the filling. 

    Ingredients

    Here are the things you'll need to make adobo empanadas:

    • Pork Belly
    • Garlic Cloves
    • Black Pepper
    • Soy Sauce
    • Cane Vinegar
    • Water
    • Bay Leaves
    • Sugar
    • Cornstarch
    • All-Purpose Flour
    • Salt
    • Unsalted Butter
    • Apple Cider Vinegar
    • Eggs

    Whew - That's a pretty extensive list! But it's what makes it all worth it!

    Substitutes

    • Pork Belly: Any fatty cut of pork will do such as pork neck or pork shoulder. You can also use a different type of meat. Chicken is another alternative to adobo dishes.
    • Cane Vinegar: Typically you use cane vinegar in Filipino cooking, but if you don't have that you can use white vinegar.

    Recipe Tips

    • Watch the Dough: When you pulse the dough, you will notice that it will not clump together, but you need to ensure the texture is sandy so that the butter doesn't make massive holes in the empanadas when baking.

    • Taste Test: Once you finish braising the adobo, check that it isn't too salty. If you find the adobo to be too salty, you can add more sugar.

    • Refrigerate for Longer: If you have the time, place the cooled filling in the fridge to further cool overnight. This will help you handle the dough and filling better in the next stage, where you assemble Filipino empanadas. 

    • Sealing Empanadas: For a leak-proof seal, press down on the edges with a fork lightly dusted with flour. Then, pull the fork away from the empanada horizontally while continuing to press. Do not lift up the fork because that will pull the edge up, opening the seal.

    How to Make Filipino Adobo Empanada

    This Filipino adobo empanada recipe is for someone whose love language is feeding those they care about. There are multiple steps to be aware of so you should also set aside time for this recipe.

    • Marinate the Pork Filling
    Sliced pork next to a bowl of marinade
    Marinated pork in a clear container
    • Make the Dough
    Ingredients for empanada pastry
    Filipino empanada pastry in a bowl
    • Cook the Filling
    Bowl of browned pork next to a pot of sauce
    Browning pork for Filipino empanada
    Overhead view of bay leaves in a pot of simmering adobo
    Shredded pork in a clear bowl
    Cornstarch in adobo sauce
    Shredded pork in adobo sauce inside a clear bowl
    • Assemble the Empanada
    Sliced empanada dough on a floured surface
    Dough cutter with pastry next to rolling pin
    Meat on top of raw dough
    Sealing an empanada on top of cutting board with a fork
    • Bake the Empanada
    Raw empanadas on a lined baking sheet on a counter
    Silicone brushing egg white on baked empanadas

    How to Serve

    You can serve these after they cool down just a little bit. But you can also eat them at room temperature. If you have leftovers, you can put them in a container and refrigerate. Later on, you can microwave it for about ten to twenty seconds before consuming!

    Cross section of Filipino empanada on a gray plate with other empanadas

    Filipino Adobo Empanada Recipe

    Filipino adobo in empanada form. Garlicky, savory, and buttery (from the crust). It's quite an addictive snack!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 3 hours hrs
    Cook Time 40 minutes mins
    Empanada Resting Time 20 minutes mins
    Total Time 4 hours hrs
    Course Appetizer, Snack
    Cuisine Filipino
    Servings 16 - 20 empanadas
    Calories 513 kcal
    Disclosure

    The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

    Ingredients
     
     

    Filipino Adobo Filling

    • 1 kg pork belly or shoulder or neck, cut into cubes
    • 1 teaspoon crushed black pepper
    • 6-8 garlic cloves, minced
    • 8 tablespoon soy sauce
    • 6 tablespoon vinegar
    • 235 grams water or more as needed
    • 6 bay leaves
    • 2 tablespoon granulated sugar add 1 tablespoon during cooking to lessen salt if preferred
    • 2 tablespoon cornstarch

    Empanada Dough

    • 400 grams all-purpose flour
    • ½ tsp salt
    • 140 grams unsalted butter, cubed
    • 120 grams water
    • 2 teaspoon apple cider vinegar
    • 55 grams granulated sugar

    Egg Wash

    • 1 egg
    • 1-2 tablespoon water

    Instructions
     

    Make Empanada Dough

    • Mix the water and apple cider vinegar in a separate bowl. Set aside.
    • In a food processor, add flour, sugar, and salt. Pulse for a few seconds. Add the butter cubes and pulse until the texture is sandy or the large chunks of butter have disappeared. Pour into a large bowl.
    • Add eggs to the bowl of flour/butter mixture then slowly add the water mixture a little at a time until the dough becomes shaggy. Form a rough ball and wrap the dough in cling wrap. Refrigerate at least 1 hour.
      Filipino empanada pastry in a bowl

    Make the Filling

    • In a container add the pork, soy sauce, minced garlic, and sugar and mix together. Marinate for at least 1 hour.
      Marinated pork in a clear container
    • Remove the pork from the marinade container. Set the marinade aside. Brown the pork in a pot with black pepper.
      Bowl of browned pork next to a pot of sauce
    • Add the water, bay leaves, and saved marinade, then simmer for at least 1 hour.
      Overhead view of bay leaves in a pot of simmering adobo
    • Remove the pork from the pot and shred with a fork. Set aside.
      Shredded pork in a clear bowl
    • Remove the bay leaves from the pot. Add cornstarch and whisk it in to remove clumps. Add the pork back to the pot and simmer until the sauce is thick.
      Overhead of thickened sauce with shredded meat
    • Place in a bowl to cool completely or allow it to cool in a refrigerator overnight. The filling will thicken even more in the cold, don't freak out from the clumpy result. It's part of the process!
      Shredded pork in adobo sauce inside a clear bowl

    Set Up Empanada Dough

    • Cut the refrigerated dough in four equal sections. Work with one piece at a time. Take one piece and put it on a floured surface. Roll it out until it's about 1 cm thick.
      Sliced empanada dough on a floured surface
    • Using a round cookie cutter, cut out circles. Place the pieces on a floured plate and cover then refrigerate again.
      Dough cutter with pastry next to rolling pin
    • Repeat the first three steps for the other 3 dough sections.

    Assemble

    • Place a spoonful of cooled adobo filling on the center of a cut out dough.
      Meat on top of raw dough
    • Fold one half over to the other side to make a half moon shape. Using a fork, pinch down on the edges to seal the empanada.
      Sealing an empanada on top of cutting board with a fork
    • Place the empanadas on a lined baking sheet and refrigerate for 20 mins.

    Baking Empanadas

    • Preheat the oven to 180°C (350°F). In the meantime, in a small bowl make an egg wash by beating one egg with 1 tablespoon of water. Set aside.
    • Bake the empanadas for 20 minutes then pull them out of the oven.
    • Brush the empanadas with the egg wash and bake for 5 minutes. Brush another layer of egg wash and bake for another 5 minutes.
      Silicone brushing egg white on baked empanadas
    • Allow to cool at least 10-15 minutes before eating.
      Closeup of Filipino adobo empanadas on a towel

    Nutrition

    Calories: 513kcalCarbohydrates: 26gProtein: 10gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 74mgSodium: 602mgPotassium: 173mgFiber: 1gSugar: 5gVitamin A: 242IUVitamin C: 1mgCalcium: 16mgIron: 2mg
    Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
    Keyword asian food, baked, easy filipino recipe, empanada, filipino flan, filipino food, filled, pork

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