Rating: 4.63 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This pork filling can be made way ahead of time to shorten the preparation time for these Filipino empanadas. Use my recipe for empanada dough.

Recipe Summary test

prep:
10 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
24
Yield:
1 1/2 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the ground pork in a nonstick skillet over medium heat until completely browned, about 5 minutes. Season with salt and pepper.

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  • Heat the olive oil in a separate skillet over medium heat; cook the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir the browned pork into the onion mixture; cook and stir another 5 minutes. Mix the potato, peas and carrots, and raisins into the pork; allow the mixture to cook together until the vegetables are completely tender, about 10 minutes. Allow the filling to cool completely before spooning into empanada dough.

Editor's Note

Try lola's recipe for Empanada Dough to make Filipino-style empanadas.

Nutrition Facts

67 calories; protein 4g; carbohydrates 4.4g; fat 3.9g; cholesterol 12.3mg; sodium 25.3mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
07/15/2010
Easy recipe to follow i added adobo seasoning to it as well. Read More
(5)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/15/2010
Easy recipe to follow i added adobo seasoning to it as well. Read More
(5)
Rating: 5 stars
05/31/2012
This was Delicious!! I added some chopped jalapeno and onion. I used Grand biscuits that I flattened and used to fill them. Cilantro was also thrown in. I baked them up and served them with creamy avocado and Mexican Creme. The meat was already seasoned and chopped along with a can of beer so I put it in the oven and went to work out. When I got back the house smelled Good! They were very mummy if not a bit Hot from peppers. Thanks Lola. Keeper Read More
(4)
Rating: 5 stars
01/07/2011
SO GOOD doctored up a little Read More
(3)
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Rating: 5 stars
02/23/2015
The raisins mixed with the meat reminded me of Indian food so I added curry. I had to add a lot of salt and curry before the pork stopped tasting watery. I used a lot more raisins about 3 handfuls. I subbed corn for the peas and carrots. My husband raved it. He told me several time that it was delicious. He also said it didn't need ketchup. From him this is high praise indeed. I will definitely be making my version again. Read More
(2)
Rating: 5 stars
04/25/2017
This was a great recipe especially the filling. It calls for a bit of work dicing the ingredients but well worth the time and effort. We weren't too impressed with the crust but it worked okay. The filling also great on cooked rice. This is a "keeper" recipe! Read More
Rating: 5 stars
05/07/2019
I was a little hesitant making this recipe cuz it was like the first thing I had ever cooked with raisins in (I put like 6 times as much as I should of as well my mistake) but it was still delicious. I also didn't see the recipe was set to make 24 servings so I ended up with waaayy more filling than I bargained for. It's okay though we made more dough and enjoyed them for two or three more meals! Also I prefer mine baked but that's just me. Read More
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Rating: 5 stars
11/03/2015
I have never done empanadas but when I tried this it was fairly easy and delicious. I used ground beef and made other with ground turkey since we don't eat pork. I added some chipotle saucd with the meat and came out awesome definitely experiment with this! Thank you. Read More