Guamanian empanadas are a delicious twist on the classic stuffed pastry, blending flavors from Guam’s rich cultural heritage. These empanadas feature a crispy golden crust filled with savory ingredients that reflect the island’s unique blend of Chamorro, Spanish, and Filipino influences.
We love how these handheld treats are perfect for any occasion—whether it’s a quick snack or a festive gathering. Making Guamanian empanadas at home lets us enjoy authentic island flavors without leaving the kitchen. With simple ingredients and straightforward steps, this recipe brings a taste of Guam right to our table.
Ingredients
To make authentic Guamanian Empanadas, we need simple yet flavorful ingredients for the dough, the savory filling, and optional garnishes. Each component contributes to the signature taste and texture of these delicious pastries.
Dough Ingredients
Our empanada dough must be tender yet sturdy enough to hold the filling without breaking. Here’s what we use:
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted |
| Baking powder | 1 teaspoon | |
| Granulated sugar | 1 tablespoon | |
| Salt | ½ teaspoon | |
| Unsalted butter | ½ cup (1 stick) | Cold, cut into small cubes |
| Whole milk | ¾ cup | Cold |
| Egg | 1 | Lightly beaten (for dough) |
| Vegetable oil | 2 tablespoons | For frying |
Filling Ingredients
The heart of Guamanian Empanadas is the rich, savory filling blending Chamorro and Filipino flavors. We typically choose this combination for a perfectly balanced taste:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Ground beef | 1 pound | Cooked, drained |
| Onion | 1 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Potatoes | 2 medium | Peeled, diced and boiled |
| Green onions | 2 stalks | Sliced |
| Soy sauce | 2 tablespoons | |
| Fish sauce | 1 tablespoon | Optional, for authentic flavor |
| Black pepper | ½ teaspoon | |
| Salt | To taste |
Optional Garnishes and Sauces
To elevate the Guamanian Empanada experience, we recommend these garnishes and dipping sauces:
- Chamorrita (chamorro-style pickle relish), adds a tangy crunch
- Spicy vinegar dip: mix vinegar, crushed garlic, sliced chili peppers, and a pinch of salt
- Fresh cilantro or parsley for a fragrant finish
With these ingredients prepared, we’re ready to assemble and cook these crispy delights packed with authentic Guam flavors.
Equipment Needed
To create authentic Guamanian Empanadas with ease and precision, having the right equipment is essential. Below is a clear list of tools we recommend for each stage of the recipe, from dough preparation to cooking and serving:
- Mixing Bowls: Use a large bowl for combining dry ingredients and a separate medium bowl for wet ingredients.
- Measuring Cups and Spoons: For accurate measurement of flour, baking powder, sugar, salt, and liquids.
- Rolling Pin: Essential for rolling out the empanada dough evenly to achieve the perfect thinness.
- Pastry Cutter or Fork: Useful for sealing the edges of the empanadas firmly after filling.
- Skillet or Deep Fryer: A heavy-bottomed skillet or deep fryer maintains consistent heat for frying the empanadas to crispy golden perfection.
- Slotted Spoon or Tongs: To safely remove the empanadas from hot oil while letting excess oil drip away.
- Cooling Rack or Paper Towels: Place fried empanadas on a cooling rack or paper towels to drain excess oil and keep them crispy.
- Knife and Cutting Board: For finely chopping onions, garlic, potatoes, and green onions used in the filling.
- Stove or Cooktop: Needed for sautéeing the filling and frying the empanadas.
- Spatula or Wooden Spoon: For stirring ingredients as we prepare the filling.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combining ingredients |
| Measuring Cups/Spoons | Accurate measurements |
| Rolling Pin | Rolling dough evenly |
| Pastry Cutter/Fork | Sealing empanada edges |
| Skillet/Deep Fryer | Frying empanadas |
| Slotted Spoon/Tongs | Removing empanadas from hot oil |
| Cooling Rack/Paper Towels | Draining excess oil |
| Knife & Cutting Board | Chopping filling ingredients |
| Stove/Cooktop | Cooking filling and frying |
| Spatula/Wooden Spoon | Stirring while cooking filling |
By organizing our cooking station with these tools, we ensure a smooth workflow while preparing our Guamanian Empanadas. This setup allows us to move seamlessly from mixing dough to frying crispy pastries filled with savory flavor.
Prep Work
Before we dive into assembling our Guamanian Empanadas, preparing the dough and filling accurately is crucial. This ensures every bite bursts with the authentic flavors of Guam wrapped in a perfectly crisp shell.
Preparing the Dough
- Combine Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, baking powder, sugar, and salt. This forms the base structure for our empanada dough.
- Cut in Butter
Add chilled butter cut into small cubes. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it resembles coarse crumbs. This step creates a tender yet flaky texture.
- Add Wet Ingredients
Beat together milk and egg in a separate bowl. Gradually pour this liquid into the dry ingredients. Stir gently until the dough starts to come together.
- Knead and Rest
Transfer the dough onto a lightly floured surface. Knead it gently for 3-4 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Resting helps gluten relax for easier rolling and a tender empanada crust.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted |
| Baking powder | 1 tsp | |
| Sugar | 2 tbsp | |
| Salt | 1/2 tsp | |
| Butter | 1/2 cup (cold) | Cubed |
| Milk | 1/2 cup | |
| Egg | 1 large | Beaten |
Preparing the Filling
- Sauté Aromatics
Heat a tablespoon of oil in a skillet over medium heat. Add finely chopped onions and garlic. Cook until softened and fragrant, about 2-3 minutes.
- Cook Ground Beef
Add ground beef to the skillet. Break it apart with a spatula, cooking until browned and no longer pink.
- Add Potatoes
Stir in diced potatoes. Cook the mixture for 5-7 minutes, allowing the potatoes to soften.
- Season the Filling
Pour in soy sauce and optional fish sauce. Mix thoroughly to infuse umami flavor. Cook until the liquid evaporates slightly.
- Add Green Onions
Remove from heat and stir in chopped green onions. Let the filling cool before filling the dough to prevent sogginess.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Ground beef | 1 lb | Lean preferred |
| Onion | 1 medium | Finely chopped |
| Garlic | 2 cloves | Minced |
| Potato | 1 large | Peeled and diced |
| Soy sauce | 2 tbsp | |
| Fish sauce (optional) | 1 tsp | For authentic flavor |
| Green onions | 2 stalks | Chopped |
Directions
Follow these detailed steps to bring our Guamanian Empanada Recipe to life. From shaping the dough to frying the golden pastries, each stage is essential to achieving authentic, crispy empanadas filled with rich flavor.
Rolling and Shaping the Dough
- Lightly flour your work surface to prevent sticking.
- Divide the rested dough into 8 equal portions for uniform empanadas.
- Using a rolling pin, roll each portion into a circle about 6 to 7 inches in diameter and approximately ⅛ inch thick.
- Keep the rolled dough circles covered with a clean kitchen towel to retain moisture while you work.
- Check the edges to ensure they are not too thin to avoid tearing during filling and sealing.
Filling and Sealing the Empanadas
- Place about 2 tablespoons of the prepared savory beef and potato filling in the center of each dough circle.
- Lightly moisten the edges of the dough with water using your fingertip to help the seal.
- Fold the dough over to form a half-moon shape, encasing the filling.
- Press around the edges firmly to seal, then crimp the edges with a fork or twist them for a decorative seal that prevents filling leakage.
- Set the shaped empanadas on a parchment-lined tray to await cooking.
Cooking the Empanadas
| Step Number | Action | Details |
|---|---|---|
| 1 | Heat Oil | Preheat oil to 350°F (175°C) in a deep skillet or fryer |
| 2 | Fry Empanadas | Fry empanadas in batches for 3 to 4 minutes each side until golden brown and crispy |
| 3 | Drain Excess Oil | Use a slotted spoon or tongs to transfer empanadas to a cooling rack or paper towels |
| 4 | Serve | Let rest for 2 minutes, then serve with your favorite dipping sauces |
“Frying at the correct temperature ensures our empanadas develop that signature Crispy outside and tender inside—a hallmark of authentic Guamanian cuisine.”
By following these precise directions for rolling, filling, sealing, and frying, we capture the traditional essence and irresistible appeal of the Guamanian Empanada in every bite.
Serving Suggestions
To fully enjoy our Guamanian Empanada we recommend serving them warm, fresh from the fryer, when their golden crust is at its crispiest. Here are some ideal serving suggestions that complement the flavors and textures of these authentic pastries:
- Pair with Traditional Dipping Sauces
Enhance each bite by offering classic Chamorro-style dips.
- Spicy Vinegar Dip: A tangy mixture of vinegar, minced garlic, crushed red pepper, and a pinch of salt.
- Chamorrita Sauce: A savory blend of soy sauce, lemon juice, and finely chopped onions.
-
Accompany with Fresh Side Salads
Light, crisp salads balance the rich filling and fried exterior. Consider:
- Green mango salad with lime and chili flakes
- Crisp cucumber and tomato salad with a citrus vinaigrette
Our empanadas shine at social gatherings. Combine them with:
- Coconut rice for a subtly sweet complement
- Grilled meats or seafood for a Chamorro-inspired main course
| Serving Idea | Description | Suggested Pairing |
|---|---|---|
| Spicy Vinegar Dip | Tangy and spicy, highlights the savory empanada flavors | Guamanian Empanada |
| Chamorrita Sauce | Umami-rich with a citrus twist | Guamanian Empanada |
| Green Mango Salad | Refreshing and slightly tart | Coconut Rice |
| Cucumber Tomato Salad | Light and crisp, balances fried texture | Grilled Fish or Chicken |
- Presentation Tips
Arrange empanadas on a platter lined with banana leaves or colorful napkins to embrace the island vibe and create an inviting display. Garnish with sliced green onions or a wedge of lime to add vibrant color and enhance the flavor profile.
- Beverage Pairings
Complement the savory and rich notes with crisp beverages such as iced green tea, fresh fruit juices like calamansi or pineapple, or a chilled light beer to complete the traditional Guamanian dining experience.
As we serve our Guamanian Empanadas with these thoughtful accompaniments and presentations, every bite reveals the rich heritage and bold flavors characteristic of Guam’s delightful cuisine.
Make-Ahead and Storage Tips
Proper make-ahead and storage strategies are essential to enjoy Guamanian Empanadas anytime without compromising their authentic flavors and crispiness. Here’s how we can plan ahead and store these delicious pastries:
Preparing Empanadas in Advance
- Assemble and Freeze Raw Empanadas: After shaping and filling the empanadas, place them on a parchment-lined tray. Freeze them uncovered for 1–2 hours until firm.
- Storage: Transfer the frozen empanadas to an airtight container or heavy-duty freezer bags. Label with the date.
- Cooking from Frozen: When ready to cook, fry the empanadas directly from the freezer. Heat the oil to 350°F (175°C) before frying to ensure a crispy golden crust.
Refrigeration Tips
- Store Cooked Empanadas: Place cooled empanadas in an airtight container. Refrigerate for up to 3 days.
- Reheating Instructions: Reheat empanadas in a 350°F (175°C) oven for 10–15 minutes or until warmed through to maintain crisp texture. Avoid microwaving to prevent sogginess.
Best Practices for Maintaining Quality
| Step | Tips |
|---|---|
| Freezing Raw Empanadas | Freeze separated on a tray before storing in bags to prevent sticking |
| Frying Frozen Empanadas | Maintain consistent oil temperature at 350°F (175°C) for even cooking and crispy results |
| Refrigerating Cooked | Store in an airtight container to prevent moisture absorption and sogginess |
| Reheating | Use an oven or air fryer instead of microwave for better texture |
| Shelf Life Frozen | Consume within 1 month for optimal freshness and flavor |
Quote for Reference
“Freezing empanadas before frying is our secret to quick, fresh-tasting snacks anytime with authentic Guamanian flavors.“
Following these Make-Ahead and Storage Tips helps us enjoy the full richness of our Guamanian Empanadas, preserving their crispy shells and savory fillings without losing the home-cooked charm.
Conclusion
Guamanian empanadas bring a vibrant mix of flavors and culture straight to our kitchens. Making them at home lets us savor a traditional dish that’s both comforting and exciting. With the right ingredients and techniques, we can enjoy these crispy, savory pastries anytime.
Whether for a quick snack or a festive meal, these empanadas offer versatility and authentic taste. By following the recipe and tips, we ensure every bite is deliciously satisfying. Let’s keep sharing and celebrating this unique Guamanian favorite with family and friends.
Frequently Asked Questions
What makes Guamanian empanadas unique compared to other empanadas?
Guamanian empanadas stand out due to their blend of Chamorro, Spanish, and Filipino flavors. They feature a crispy yet tender dough filled with a savory mix of ground beef, potatoes, and aromatics, often served with traditional sauces like Chamorrita or spicy vinegar dip.
What ingredients are needed to make Guamanian empanadas?
You’ll need all-purpose flour, baking powder, sugar, salt, butter, milk, and an egg for the dough. For the filling, use ground beef, onions, garlic, potatoes, green onions, soy sauce, and optional fish sauce for added flavor.
What equipment do I need to prepare these empanadas at home?
Essential tools include mixing bowls, measuring cups and spoons, a rolling pin, pastry cutter or fork, skillet or deep fryer, slotted spoon or tongs, cooling rack or paper towels, knife, cutting board, stove, and spatula or wooden spoon.
How do I prepare the dough and filling for Guamanian empanadas?
Combine dry ingredients for the dough, cut in butter, add wet ingredients, knead, and rest. For the filling, sauté onions and garlic, cook ground beef, add potatoes and seasonings, then mix in green onions for authentic flavors.
What is the best way to cook Guamanian empanadas?
Roll out the dough, fill with the meat mixture, seal the edges well, and fry in oil at the correct temperature until golden and crispy. Let them rest a few minutes before serving.
Can I make Guamanian empanadas ahead of time?
Yes, you can assemble and freeze raw empanadas on a tray, then store them in airtight containers. Fry directly from frozen for best results. Cooked empanadas can be refrigerated and reheated in the oven.
What are some popular sauces and sides to serve with these empanadas?
Serve warm empanadas with Chamorrita sauce, spicy vinegar dip, green mango salad, cucumber-tomato salad, coconut rice, and grilled meats or seafood for a complete Guamanian meal.
How should I store leftover Guamanian empanadas?
Keep cooked empanadas in an airtight container in the fridge and reheat in the oven to maintain crispiness. Raw empanadas freeze well when stored properly for future frying.
What beverages pair well with Guamanian empanadas?
Iced green tea, fresh fruit juices, and light beer complement the savory flavors of the empanadas and enhance the traditional Guamanian dining experience.
Are Guamanian empanadas suitable for social gatherings?
Absolutely! Their crispy texture and rich filling make them perfect snacks or appetizers for parties, paired with traditional sides and drinks for a festive atmosphere.