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  • Writer's pictureJust a Tad Salty


These empanaditas are moist and flaky. They are deep fried, which is how I like my empanaditas, rather than baked as they tend to be tough and dry. The secret to having moist and flaky, and "one-is-not enough" empanaditas is the dough. Give this recipe a try. It is a keeper!



2 cups all-purpose flour

1 teaspoon salt

1 ¼ Tablespoons of baker’s sugar

½ cup butter, cold and cut into small cubes

2 eggs, beaten

1 ¼ teaspoon vinegar

¼ cup white wine

Oil for deep frying (I use rice bran oil)


Beef Giniling recipe can be found here.



Using a food processor, pulse together flour, sugar, and salt.

Add the butter and pulse a few more times until mixture becomes grainy in texture. Leave in food processor.

Mix vinegar and white wine into the beaten eggs.

Pour egg mixture to dry ingredients mixture in the food processor. Give it a few pulses until mixture forms in a dough.

Take the dough out of the food processor and on a clean and well-floured counter knead the dough until smooth.

Wrap in cling-wrap/plastic and let it set in the fridge for about an hour.

Once dough is ready, on a clean and well-floured counter, roll out the dough to 1/6 to 1/8 inch thick. I cut and divide the dough in half to make it easier to roll.

Stamp out dough rounds using a 3.5 inches cookie/donut cutter.

You can re-roll the dough scraps, roll out and stamp out to make more dough rounds.



Work with one dough round at a time. While doing so, cover the rest of the dough rounds with a kitchen tea towel.

Spoon 1 to 1 ½ tablespoons of Beef Giniling (or any filling you desire) and place on the center, or one side of the dough round--- depends which you are most comfortable working with, as you fold the dough round over to enclose the filling.

Seal the edges of the dough round by using a fork--- pressing the edges of the dough round until sealed. Or you can seal the dough round by crimping the edges.

Repeat above until all dough rounds are filled with Beef Giniling (or any filling you are working with).

Deep fry the empanaditas in a deep-frying pan, with oil at 275 degrees Fahrenheit. Fry a few pieces at a time.

Fry each side until golden brown, and empanaditas may be blistered.

Drain on paper towels.

If you wish to serve these in one seating, after you are done frying all the empanaditas, you may warm them in a preheated oven at 350 degrees Fahrenheit for about 5 minutes.

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