1-First Step: Cook the filling Heat 1 tablespoon oil in a pan over medium heat. Add the finely chopped white onion and minced garlic, then sauté until soft and fragrant. This first step builds the savory base that gives Filipino empanadas their deep flavor. Stir often so the garlic does not brown too fast. Next, add the 500 grams lean pork mince. Break it up with a spoon and cook until browned all over. Once the pork loses its pink color, stir in the finely diced carrot and finely diced small potato. Cook for a few minutes so the vegetables start to soften. This makes the filling hearty enough to hold up inside the pastry.

2-Second Step: Season and simmer Add the 1/2 cup frozen baby peas, 1/4 cup sultanas, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 teaspoons sugar, 1/2 teaspoon white pepper, and 1/4 cup water. Stir everything together well. Let the mixture cook until the liquid evaporates and the filling looks moist but not wet. This is important because a wet filling can make the pastry soggy. Once cooked, transfer the filling to a bowl and let it cool fully. Cool filling is easier to handle, and it also helps the dough stay intact during folding. If you are making the filling ahead, you can refrigerate it until you are ready to assemble the empanadas.

3-Third Step: Make the pastry dough In a large bowl, mix the 3 cups flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Add the 1/4 cup cold chopped lard and rub it into the flour using your fingertips until the mixture looks like breadcrumbs. Keeping the lard cold helps create a flaky, light crust, which is one of the best parts of a crispy empanada. After that, add the 1/2 cup cold water, 1 egg, and 1 teaspoon white vinegar. Mix until a shaggy dough forms, then knead gently until smooth. Do not overwork it, or the pastry may turn tough instead of crisp. Shape the dough into a ball, wrap it, and rest it in the fridge for 20 minutes.

4-Fourth Step: Divide, roll, and fill When the dough is rested, divide it into 18 equal balls. Roll each piece into a circle about 1/2 centimeter thick. Keep the surfaces lightly floured if needed so the dough does not stick. Aim for even thickness so the empanadas fry at the same rate. Spoon about 2 tablespoons of filling into the center of each circle. Do not overfill, because too much filling can make sealing harder and may cause leaks in the oil. Fold the dough over to form a half-moon shape and press the edges together.

5-Fifth Step: Seal and shape Seal each stuffed empanada by pleating the edge or crimping with a fork. Either method works well, and both help keep the filling inside while frying. If you want a more traditional look, try a simple pleated seal. If you want something quick and neat, use a fork. At this stage, you can also place the shaped empanadas on a tray and chill them briefly before frying. That helps the edges hold together better. For a party tray or busy week, you can even assemble them earlier in the day and keep them chilled until cooking time.

6-Final Step: Fry until golden brown Heat vegetable oil in a deep pan or fryer to 180 degrees Celsius. Fry the empanadas in batches so the oil temperature stays steady. Cook them until they are golden brown and crisp on both sides, turning once as needed. Drain on paper towels before serving. The finished Filipino empanadas should look deep golden and feel crisp when tapped. Serve them warm for the best texture, with vinegar on the side if you like a tangy dip. This crispy savory Filipino empanada is perfect as a snack, lunchbox item, or party bite.