To make Filipino-style empanadas, make a pie dough using 2 1/2 cups of flour, 3 tablespoons of sugar, 1 teaspoon of salt, 1 cup of butter and 1/2 cup of ice water. Divide the dough into 12 balls to form, fill and cook the empanada. Filipino-stye empanada filling usually includes meat, green peas, carrots, raisins and onions.
To make the dough, cut the butter into cubes and freeze them for about one hour. Whisk together and chill the dry ingredients for about 30 minutes. Add the butter to the flour mixture using a pastry blender until the dough looks like coarse corn meal, and then slowly drizzle in the ice water, mixing by hand until just combined. Form a dough ball, wrap it in plastic and refrigerate the dough for at least two hours.
To make Filipino-style beef filling, cook 1/2 pound of ground beef in 1 tablespoon of oil with 1 small chopped onion for six to eight minutes. Add 1/2 cup of tomato sauce and 1/2 cup of water, bring the mixture to a boil, cover and simmer the meat until it is fully cooked. Add 1 small diced potato, 1 diced carrot, 1/4 cup of raisins and 1/2 cup of thawed, frozen green peas. Cook the mixture until the vegetables are tender, season with salt and pepper and drain the excess liquid from the filling.
To prepare the empanadas, roll each dough ball into a 5-inch circle between two sheets of parchment paper, spoon in a heaping tablespoon of filling and fold the bottom of the dough over the filling. Seal the edges firmly using fingers and the tines of a fork. Place empanadas on a greased cookie sheet, brush the tops with egg wash and bake at 375 degrees Fahrenheit for 25 to 30 minutes.