Philippine Savoury Pork Pies


serves 6
15 ml (1 tbsp) vegetable oil
1 medium onion, chopped
1 garlic clove, crushed
5 ml (1 tsp) chopped fresh thyme
115 g (4 oz) minced pork
5 ml (1 tsp) paprika
1 hard-boiled egg, chopped
1 medium gherkin, chopped
30 ml (2 tbsp) chopped fresh parsley
350 g (12 oz) frozen pastry, thawed
salt and ground black pepper
vegetable oil, for deep-frying


1. To make the filling, heat the oil in a saucepan, add the onions, garlic and thyme and fry for 3 - 4 minutes. Add the pork and paprika and stir-fry Until the meat is evenly browned. Season and turn the mixture into a bowl. Set aside to cool. Add the hard-boiled egg, gherkin and parsley.

2. Lightly knead the pastry on a floured surface, then roll out to a 37.5 cm (15 in) square. Cut out 12 circles, 12.5 cm (5 in) in diameter. Place 15 ml ( 1 tbsp) of the filling on each circle, moisten the edges with a little water, fold over into a half-moon shape and press the edges together to seal.

3. Heat the vegetable oil in a deep-fryer to 196°C (385°F). Deep-fry the pies, three at a time, for 1 - 2 minutes, until golden brown. Drain on kitchen paper and keep warm while you fry the remaining pies. Serve warm.

What did you think?

10 people have helped to review this recipe. Thankyou!

Filipino empanadas
posted by v @ 04:40PM, 11/02/08
I usually add sultanas and peas to the mixture, delicious!!
Philippine pork pies
posted by Steve Fowler @ 07:11PM, 11/16/09
Where do you get parsley, thyme, or gherkins in the Philippines?
You can't buy herbs or spices here, except garlic, chillies and ginger. Herbs, including the asian staple herb (coriander) is just not available here.
Philippine savory pork pies
posted by jibsy @ 08:28PM, 1/10/10
Is there another way to cook these other than deep-frying?
Philippine Savory pork pies AKA Empanadas
posted by Nanette @ 11:42PM, 9/11/10
Brush the top of the crust with egg white and bake at 350 degrees until golden brown.
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