Baked Filipino Empanada

Filipino empanadas are somewhat nostalgic for me. I remember picking them up from a fast food restaurant in a double paper bag that quickly grew translucent with oil. Then, I learned how to make them from my mother and father, but we prefer to bake the empanadas with an egg wash rather than deep-fry them. They are less greasy, and we make the leap to thinking they might actually be healthy. Regardless, they are delicious with a flaky, tasty pastry and a meaty filling. Continue reading