This crispy corned beef empanada is made with a flaky homemade dough and generously filled with a savory mixture of corned beef, potatoes, and carrots. As it fries, the pastry turns beautifully golden brown and perfectly crispy, while the flavorful filling stays moist and delicious. Whether you’re looking for an easy Filipino snack, a satisfying merienda, or a crowd-pleasing party appetizer, this homemade empanada recipe is simple to make, freezer-friendly, and sure to become a family favorite.
Why You’ll Love This Crispy Corned Beef Empanada Recipe
If you’re looking for a delicious homemade snack, this crispy corned beef empanada recipe is sure to become a favorite. Not only does it use simple pantry ingredients, but it also delivers a golden, crispy crust with a savory and satisfying filling.
- Enjoy a crispy and flaky homemade dough that fries up beautifully golden every time.
- Make a flavorful filling with corned beef, potatoes, carrots, garlic, and onions for a hearty bite.
- Prepare it with simple ingredients that are easy to find in most grocery stores.
- Serve it for any occasion. Whether you need a quick merienda, a party appetizer, or a grab-and-go breakfast, this recipe fits the occasion perfectly.
- Make it ahead with ease. You can freeze the uncooked empanadas and fry them straight from the freezer whenever you’re ready to enjoy them.
- Customize the filling by adding your favorite vegetables or adjusting the seasoning to suit your taste.
- Follow easy step-by-step instructions, so both beginners and experienced home cooks can make this crispy corned beef empanada with confidence.
Once you try this crispy corned beef empanada, you’ll love how easy it is to make and how every bite delivers a delicious combination of crispy pastry and savory filling.
Crispy Corned Beef Empanada Ingredients
Making this crispy corned beef empanada is easy because it uses simple and affordable ingredients. First, gather everything you need before you start cooking. This way, you can prepare the filling and dough without any interruptions. Next, make the savory filling. Then, prepare the homemade dough. Finally, fry the empanadas until they turn golden brown and crispy.
Ingredients for the Crispy Corned Beef Empanada Filling
First, gather all the filling ingredients. Together, they create a rich, savory, and hearty filling.
- Corned beef – Adds a rich and meaty flavor.
- Potatoes – Make the filling hearty and satisfying.
- Carrots – Add natural sweetness and color.
- Garlic – Brings a delicious aroma and savory flavor.
- Onion – Adds sweetness and depth.
- Beef cube – Boosts the overall flavor.
- Salt and pepper – Balance the flavors.
- Water – Helps cook the vegetables until tender.
Ingredients for the Crispy Corned Beef Empanada Dough
Next, prepare the homemade dough. As a result, it fries into a flaky and crispy crust.
- All-purpose flour – Forms the base of the dough.
- Salt – Enhances the flavor.
- Sugar – Balances the savory filling.
- Shortening – Creates a flaky texture.
- Margarine – Adds richness and makes the dough easy to handle.
- Cold water – Brings the dough together.
Oil for Frying the Crispy Corned Beef Empanada
Finally, use enough cooking oil for deep frying. This helps each crispy corned beef empanada cook evenly and develop a golden brown, crispy crust.
For the complete ingredient list with exact measurements, scroll down to the recipe card below.
How to Make Crispy Corned Beef Empanada
Making this crispy corned beef empanada is easier than you might think. First, prepare the filling. Next, make the dough. Then, assemble each empanada. Finally, fry them until they turn golden brown and crispy.
Step 1: Cook the Crispy Corned Beef Empanada Filling
First, heat a little cooking oil in a pan over medium heat. Add the garlic and cook until fragrant. Next, stir in the onion and cook until soft. Then add the diced potatoes and carrots. Season with salt, pepper, and the beef cube. Mix everything well.
After that, pour in the water. Cover the pan and cook until the vegetables become tender. Then, add the corned beef and stir continuously until the filling becomes thick. Finally, transfer the filling to a bowl and let it cool completely.
Step 2: Prepare the Crispy Corned Beef Empanada Dough
Meanwhile, combine the flour, salt, and sugar in a large bowl. Add the shortening and margarine. Then rub them into the flour until the mixture looks crumbly.
Next, slowly pour in the cold water while mixing. Continue mixing until a soft dough forms. Cover the dough and let it rest for 15 minutes.
Step 3: Assemble the Crispy Corned Beef Empanada
Once the dough has rested, divide it into 30-gram portions. Roll or flatten each piece into a circle. Next, place a spoonful of the cooled filling in the center.
Then fold the dough over the filling to form a half-moon shape. Finally, seal the edges by pleating or crimping them tightly to keep the filling inside during frying.
Step 4: Fry the Crispy Corned Beef Empanada
Finally, heat enough cooking oil over medium heat. Carefully add the empanadas in batches. Fry them until both sides turn golden brown and crispy.
Once cooked, transfer the crispy corned beef empanadas to a wire rack or paper towels to drain the excess oil. Then serve them warm and enjoy every crispy, savory bite.
Tips for the Best Crispy Corned Beef Empanada
Making a crispy corned beef empanada is simple. However, these helpful tips will give you the best results every time.
Use Your Preferred Canned Corned Beef
Choose your favorite brand of canned corned beef for the filling. Then, cook it with the vegetables until the mixture becomes thick and well combined. This step creates a richer and more flavorful filling.
Let the Filling Cool Completely
Next, allow the filling to cool completely before assembling the empanadas. Otherwise, the warm filling can soften the dough and make it harder to seal.
Keep the Dough Covered
Meanwhile, cover the dough with a clean kitchen towel or plastic wrap while shaping the empanadas. This helps prevent the dough from drying out.
Seal the Edges Well
After adding the filling, pleat or crimp the edges tightly. As a result, the filling stays inside while frying.
Fry Over Medium Heat
Next, fry the empanadas over medium heat. This allows the dough to cook evenly while developing a golden brown and crispy crust.
Drain Before Serving
Finally, transfer the fried empanadas to a wire rack or paper towels. This removes excess oil and helps keep every crispy corned beef empanada deliciously crisp.
How to Freeze Crispy Corned Beef Empanada
If you plan to make them ahead, arrange the uncooked empanadas in a single layer on a baking tray. Then freeze them until they become firm. After that, transfer them to a freezer-safe bag or vacuum-seal them for longer storage. Freezing them first helps the empanadas hold their shape during vacuum sealing. Store them in the freezer for up to 2 months.
How to Cook Frozen Crispy Corned Beef Empanada
Whenever you’re ready to cook, fry the frozen crispy corned beef empanadas directly from the freezer. There is no need to thaw them first. Instead, fry them over medium heat and add a few extra minutes to the cooking time until they turn golden brown, crispy, and fully cooked.
If you enjoy crispy Filipino snacks, you might also want to try our Crispy Veggie Balls and Crispy Seaweed Lumpiang Toge
Conclusion
These crispy corned beef empanadas are an easy and delicious Filipino-style snack with a savory filling and golden, crunchy crust. They’re perfect for merienda, parties, or whenever you’re craving a crispy homemade treat. Try this crispy corned beef empanada recipe and enjoy it fresh and warm!
Crispy Corned Beef Empanada
Equipment
- Large mixing bowl
- Frying pan or skillet
- Spatula or wooden spoon
- Measuring cups and measuring spoons
- Knife
- Cutting board
- Rolling Pin
- Kitchen scale (helpful for dividing 30g dough portions)
- Deep frying pan or pot
- Slotted spoon or spider strainer
- Cooling rack or plate lined with paper towels
Ingredients
Filling
- cooking oil
- 5 cloves garlic, minced
- 1 large onion, minced
- 200 g potatoes, diced
- 200 g carrots, diced
- Salt and pepper, to taste
- 1 beef cube
- 1 cup water
- 3 cans corned beef (250 g each)
Dough
- 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 55 g shortening
- 55 g margarine
- 1 cup cold water
For Frying
- Cooking oil, for deep frying
Instructions
Prepare the Filling
- Heat oil in a pan over medium heat. Sauté the garlic until fragrant and lightly golden.
- Add the onion and cook until softened.
- Add the diced potatoes and carrots. Season with salt and pepper, then add the beef cube. Stir well.
- Pour in the water, cover, and cook until the vegetables are tender.
- Add the corned beef and cook, stirring constantly, until the mixture thickens and the excess liquid has evaporated.
- Transfer the filling to a bowl and let it cool completely before assembling the empanadas.
Prepare the Dough
- In a large bowl, combine the flour, salt, and sugar. Mix it well
- Add the shortening and margarine. Rub them into the flour until the mixture resembles coarse crumbs.
- Gradually pour in the cold water while mixing until a soft dough forms.
- Cover the dough and let it rest for 15 minutes.
Assemble the Empanadas
- Divide the dough into 30 g portions.
- Flatten each portion into a circle.
- Place a spoonful of the cooled filling in the center.
- Fold the dough over the filling and seal the edges by pleating them tightly.
Fry the Empanadas
- Heat enough cooking oil in a deep pan over medium heat.
- Fry the empanadas in batches until golden brown and crispy on both sides.
- Drain on paper towels or a wire rack before serving.
Notes
Tips
- Use your preferred brand of canned corned beef. I used 3 cans (260g each), but any good-quality canned corned beef will work.
- Let the filling cool completely before assembling to prevent the dough from becoming soft and difficult to seal.
- Keep the dough covered while shaping to prevent it from drying out.
- Seal the edges tightly by pleating or crimping to prevent the filling from leaking during frying.
- Fry over medium heat until the empanadas are golden brown and crispy.
- Drain on a wire rack or paper towels to remove excess oil and keep the empanadas crispy.
- For make-ahead storage, freeze the uncooked empanadas in a single layer until firm, then transfer them to a freezer-safe bag or container for up to 2 months.
- To cook from frozen, fry the empanadas directly from the freezer over medium heat. There is no need to thaw—simply add a few extra minutes to the cooking time until golden brown and cooked through.