An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, vegetables or fruits among others. Empanadas trace their origins to Galicia, Spain and Portugal. The dish was carried to Latin America and the Philippines by Spanish colonizers, and to Indonesia by the Portuguese, where they remain very popular to this day. Empanadas in Latin America, the Philippines and Indonesia have various fillings. Filipino empanadas usually contain ground beef or chicken meat, potato, chopped onion, and raisins wrapped in a wheat flour dough. There are doughy baked versions, as well as flaky fried versions. Often, to lower costs, potatoes are added as a filler. PINOY EMPANADA Dough: Ingredients 3 cups flour (plus a little more for kneading) 1 teaspoon salt 1/2 cup cold water 1 egg 1 egg white 1 teaspoon vinegar 3 tablespoons shortening Procedure 1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside. 2. In a separate bowl, mix together the 3 cups of flour and salt. 3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. 4. Mix the wet and dry ingredients with a fork until it becomes stiff. 5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. 6. Wrap the dough in plastic and refrigerate for at least 1 hour, but not more than 24 hours. If you want to keep the dough longer than 24 hours, you can freeze it. Makes approximately 10 six-inch empanadas. Filling: Ingredients 3/4 lb. ground chuck or lean pork 1 medium potato, pare and diced 3/4 teaspoon of salt 1 small chopped onion 3 tablespoon of raisins ( this is optional ) 2 tablespoon of diced red sweet pepper 1 clove of minced garlic ¼ cup diced cheese 1/8 teaspoon of pepper 2 tablespoon of oil Procedure Sauté garlic and onion in hot oil and add meat and saute until meat is brown. Add potatoes, seasonings and red pepper and cook until potatoes are tender. Remove from heat, drain excess fat, add raisins & cheese, and let cool. Roll pastry to 1/8 inch thickness and cut into 4 inch squares Take a piece of dough, wet edges with water, place a spoonful of filling on one side of dough, fold the other side over to form a triangle Press edges with fork tines to seal. Arrange turnovers on cookie sheet and let it rest for 30 minutes. In the meantime, preheat oven to 400 degree F . Bake in preheated o ... https://www.youtube.com/watch?v=el4unXgfphw