This empanada recipe has ground pork and vegetables filling. Empanada has it’s origin from Spain and it is one of the many Filipino cuisine with Hispanic influence. This is actually a type of ground pork turnover and has many variations with regard to the filling. Although a little tedious when cooking this type of food, it is not very hard. The only hard part in preparing the empanada is making the dough and wrapping the filling with the dough. But with a little practice I’m sure you can make a perfect empanada. Frying is the most convenient way of cooking this empanada but you can also bake it if you prefer it with no grease.

To make the pork filling; In a large skillet, heat oil and saute garlic and onions until onions are cooked. Add in ground pork and stir cook for a few minutes. Then add salt, pepper and granulated seasoning. Stir cook for 1 minute then add potatoes, carrots and water. Simmer for at least 5 minutes and stir cook to prevent the meat from sticking on the pan and to cook it evenly. Add in the raisins, peas, bell peppers and sugar and adjust the seasonings. Cook for 2 minutes more or until the liquid has almost evaporated.