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Baked Empanada Yield: 24 pcs

For the filling: 2 packs Magic Sarap (optional)
2 large onions, minced ½ c water

1 head garlic, minced ¼ c white sugar
1 kg ground beef, chicken or pork 2 c raisins
2 c carrots, minced 1 c green peas

2 c potatoes, minced 2 c cubed cheese
2 c mixed red and green oil for frying

bell peppers, minced 3 eggs
2 tsp black pepper ½ c cornstarch

For the crust :
4 ½ c all purpose flour

1 tbsp salt
1 c butter (salted)
3 large eggs

⅔ c cold water
2 tbsp sugar

1 tbsp vinegar

Mix and form into a dough ball, then wrap with a cling wrap. Chill for
two hours.

Sauté onion and garlic in ½ cup oil. Add meat and water. When it boils,

add all ingredients except the cheese. When it is cooked, allow to cool a
little, then add the 3 eggs and cornstarch.

Flatten the empanada dough using a rolling pin. Use a round cutter to

cut. Put the filling on empanada dough, add cheese, then seal. Brush
each empanada with egg wash.

Pre-heat the oven to 180°F and bake for 20-30 minutes. You can also fry

the empanadas till golden brown. Drain oil using paper towels. 78