Ah, empanadas. So may ways to make them, so many options. And filipino pork empanadas are no different. All around the world nearly every culture has some sort of small, hand-pie type of dish. Many latin countries have a deep fried empanada, while these are baked empanadas. This Filipino pork empanada recipe shares a lot with its spanish cousins. The raisins in this recipe make it “special” and gives it a hint of sweetness, balancing out the salty, savory notes of the pork and cutting through the rich, flaky filipino empanada dough recipe that holds together the buttery goodness of the flaky crust. Add them to your feast, or make a few ahead of time to have a handy on-the-go snack or light lunch/breakfast. So versatile, so delicious!
And like most Filipino recipes, this filipino empanada recipe is going to be different from the next one. When you have over 7,000 islands, that’s going to happen.
While you’re at it, some Lumpia will go well along side these (and even has some of the same ingredients)!