Many moons ago, I first tasted the â€˜empanadaâ€™ of El Gusto Restaurant on Claro M. Recto Street, I knew I had to come up with a recipe just like it. Sometimes in the middle of the night, I would crave their meat pies and would ask the messenger to get some – it was that good. But they must have changed cooks because lately, only the crust remains the same. It is sad when a good product becomes popular, and then something happens to make it inferior. For most things, quality is still the best standard.
This is good for â€˜meriendaâ€™ (afternoon snack) or light meal. During my catering days, I accepted an order of 1000 pieces of these, and my staff and I worked through the day and night to ready them for delivery. Never again!
Makes 25 pies.
- 1 1/2 teaspoons crushed garlic
- 125 grams finely chopped onions
- 2 tablespoons cooking oil
- 500 grams ground pork or 250 grams ground pork and 250 grams ground beef
- 1 tablespoons soy sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoons freshly ground black pepper
- 1/4 cup raisins
- 125 grams potatoes – cut into 1/4-inch cubes and slightly pan fried
Crust: See Empanada Recipe
- In a medium sized wok, placed over medium-low fire, saute garlic and onions in oil until onions are transparent and garlic slightly browned.
- Add the ground meat, soy sauce, salt, pepper, and raisins.
- Cook until meat is browned but not dry; turning the meat often till this is done.
- Add pan friend potato cubes, the reduce the heat to low, stirring occasionally until mixture is dry.
- Remove from heat and let cool.
- Prepare crust using Empanada pastry recipe.
- Cut out pastry into 5-inch diameter circles, using a cardboard pattern as a guide.
- Repeat with other pieces of dough.
- For each set of cut pastry, begin to fill them.
- Divide the meat mixture into 25 equal portions; you can weigh the lot and divide accordingly.
- Place a portion on one side of the rolled out crust.
- Brush around edge of crust with a mixture of 1 egg white and 1 tablespoon cold water, lightly beaten.
- Fold over the crust to make a half moon.
- Roll the edges, into tiny folds, all around to seal.
- Brush with egg white mixture or milk, to give it a nice gloss when baked.
- Arrange pies on greased and floured baking sheet or line baking sheet with baking paper.
- Leave 1-inch space between pies.
- Bake in a preheated oven 180ÂºC or 350ÂºF for 20 minutes or until the pies are a light golden brown.