1-First step: Cook the savory filling Heat 1 tablespoon oil in a large non-stick pan over medium heat. Add the white onion and garlic, then sauté until soft and fragrant. This first step builds the flavor base for the whole filipino empanada stuffed pastry. Next, add the 500 grams lean pork mince and cook until it starts to brown. Stir in the diced carrot and potato, then cook for a few minutes so they begin to soften. Add the sultanas, frozen baby peas, soy sauce, oyster sauce, sugar, white pepper, and water. Stir well so the savory filling is evenly seasoned. Turn the heat down low and keep stirring so nothing burns on the bottom of the pan. Cook until the liquid evaporates and the filling is fairly dry. Cover and let it cool completely. If your kitchen is warm, refrigerate the filling once it is no longer hot.

2-Second step: Make the pastry dough In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold lard and rub it into the flour using your fingertips. Lift the mixture as you work so the fat stays cold. You want a texture that looks like fine breadcrumbs with no large lumps. In a separate bowl, whisk the cold water, egg, and white vinegar together. Pour this into the flour mixture, then mix until the dough begins to come together. Turn it out onto a floured surface and knead gently until it becomes smooth. If it feels sticky, add a little flour. If it feels crumbly, add a little more liquid.

3-Third step: Rest the dough Shape the dough into a flat ball, wrap it in plastic, and place it in the fridge for 20 minutes. This resting time helps the dough relax, making it easier to roll. It also helps the fat firm up again, which supports a flaky result when fried.

4-Fourth step: Shape the empanadas Divide the dough into 18 balls and keep them covered with plastic wrap so they do not dry out. Roll each ball on a floured surface until it is about ½ centimeter thick. Spoon 2 tablespoons of filling into the center of each dough circle. Fold the dough over the filling and seal the edges by pleating or crimping with fork prongs. Take your time here. A neat seal keeps the filling inside and gives the finished empanada a tidy look. If you want a faster option, sealing with a fork works just fine.

5-Fifth step: Fry until golden Heat enough vegetable oil in a wok to cover the empanadas to 180°C (350°F). Fry a few at a time so the temperature stays steady. Cook until the filipino empanadas turn golden brown, then lift them out and drain on paper towel. Serve immediately while the pastry is crisp and the filling is warm. That first bite should give you a crunch on the outside and a rich, savory center inside.