The only hard part in preparing the empanada is making the dough and wrapping the filling with the dough. Slip the empanada into the hot oil and deep fry until crispy. Although a little tedious when cooking this type of food, it is not very hard. That’s how you make empanada dough. Empanada has it’s origin from Spain and it is one of the many Filipino cuisine with Hispanic influence. Cut the butter into the flour using a pastry blender or by pinching the fat … Crack an egg and slip into the well. Fold the dough over the filling to seal it all in. Careful not to break the soft dough. Now, you can put your favorite filling. Fry and you’re done! Remove and add the excess to the remaining dough to make another batch. Create a well at the center of the dough, using a tablespoon each of the papaya and the longganisa. This is actually a type of ground pork turnover and has many variations with regard to the filling. Add butter to flour mixture. With a dough cutter, make circles (about 4” diameter). It shows you step by step instructions so you can easily follow along and Cut off any excess dough. Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up Alternatively, you can use the rim of a small bowl and knife to trace and cut circles from the dough.