1-First Step: Heat 1 tablespoon oil in a large non-stick pan over medium heat. Sauté the finely chopped onion and minced garlic until soft and fragrant, usually about 2 to 3 minutes.

2-Second Step: Add 500 grams lean pork mince. Cook until it begins to brown, stirring to break up larger clumps. Browning is important because it builds deeper flavor for your Filipino Empanada Stuffed Pastry.

3-Third Step: Stir in diced carrot and diced potato. Cook for a few more minutes until the vegetables start to soften. If you need a little extra moisture, add a tiny splash of water (not the full amount yet).

4-Fourth Step: Add baby peas, sultanas, soy sauce, oyster sauce, sugar, white pepper, and water. Stir well so everything coats evenly.

5-Fifth Step: Lower the heat to low and cook, stirring occasionally, until the liquid evaporates. The filling should be moist but not watery. Watery filling makes sealing harder and can cause oil splatter during frying.

6-Final Step: Cover and let the filling cool completely before assembling. While it cools, it thickens further, which makes your stuffed pastry easier to shape and safer to fry.

7-First Step: In a large bowl, combine flour, sugar, baking powder, and salt. Mix until evenly distributed.

8-Second Step: Add cold chopped lard. Rub it into the flour using your fingertips, not your palms, so the mixture stays cool and resembles fine breadcrumbs. This cooling step is what helps create flaky layers in Filipino empanada pastry.

9-Third Step: Whisk cold water, egg, and white vinegar. Pour into the flour mixture and mix until combined.

10-Fourth Step: Knead on a floured surface until you get a smooth dough. If it feels sticky, dust with a little more flour. If it feels too dry, add a teaspoon of cold water at a time.

11-Final Step: Shape the dough into a flat ball, wrap it in plastic, and refrigerate for 20 minutes. This rest helps the dough relax so it rolls without springing back.

12-First Step: Divide the dough into 18 balls. Keep them covered with plastic wrap so they don’t dry out while you work.

13-Second Step: Roll each ball into about 1/2 cm thickness on a floured surface. If you want even results, use a small bowl or cutter to guide circles.

14-Third Step: Place 2 tablespoons of filling in the center of each dough round. Keep the filling centered and avoid overfilling so the edges seal easily.

15-Fourth Step: Fold dough over filling and seal the edges by pleating and crimping, or press with a fork. For best results, seal firmly all around.

16-Fifth Step: Heat vegetable oil in a wok or deep pan to 180°C (350°F). Fry in batches without crowding. Crowding lowers oil temperature and can lead to greasy empanadas.

17-Final Step: Fry until golden brown, then drain on paper towels. Serve immediately for the crispiest Filipino empanada experience. If you’re making a crowd, keep cooked empanadas warm in a low oven while you finish frying.