1-First Step: Heat 1 tablespoon of oil in a large non-stick pan over medium heat and sauté 1 finely chopped white onion and 2 minced garlic cloves until they turn soft and fragrant, which takes about 2-3 minutes. This builds the flavor base for your Filipino Empanada Stuffed Pastry.

2-Second Step: Add 500 grams of lean pork mince to the pan and cook it until it starts browning, stirring regularly to break up any lumps; this should take 5-7 minutes to ensure the meat is fully cooked and flavorful.

3-Third Step: Stir in 1 finely diced carrot and 1 finely diced small potato, cooking for a few more minutes until they begin to soften, adding texture and nutrition to the filling.

4-Fourth Step: Mix in 1/2 cup frozen baby peas, 1/4 cup sultanas, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 teaspoons sugar, 1/2 teaspoon white pepper, and 1/4 cup water; stir well to combine everything evenly.

5-Fifth Step: Cook the mixture over low heat, stirring regularly, until the liquid evaporates, about 10-15 minutes; then cover and set aside to cool, or refrigerate if you’re not assembling right away to keep it fresh for your Filipino Empanada Stuffed Pastry.

6-Sixth Step: In a large bowl, combine 3 cups flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt to create the dry base for the dough.

7-Seventh Step: Rub 1/4 cup cold lard into the flour mixture using your fingertips, keeping everything cool until it resembles fine breadcrumbs; this step is crucial for that flaky texture in your Filipino Empanada Stuffed Pastry.

8-Eighth Step: Whisk together 1/2 cup cold water, 1 egg, and 1 teaspoon white vinegar, then add this to the flour mixture and mix until combined.

9-Ninth Step: Turn the dough onto a floured surface and knead until it forms a smooth ball, adding a little more flour if it’s too sticky; aim for about 5 minutes of kneading.

10-Tenth Step: Shape the dough into a ball, wrap it in plastic, and refrigerate for 20 minutes to rest, which makes it easier to roll out.

11-Eleventh Step: Divide the rested dough into 18 balls and keep them covered to prevent drying out while you work.

12-Twelfth Step: Roll out each ball on a floured surface to about 1/2 centimeter thick, creating circles ready for filling.

13-Thirteenth Step: Place 2 tablespoons of the cooled filling in the center of each dough circle.

14-Fourteenth Step: Fold the dough over the filling and seal the edges by pleating or pressing with a fork for a secure closure.

15-Fifteenth Step: Heat vegetable oil in a wok to 180°C (350°F), ensuring it’s deep enough to cover the empanadas, and fry a few at a time until they’re golden brown, about 3-5 minutes per side. For dietary adaptations, you could use a different oil for a healthier fry if needed.

16-Final Step: Drain the fried empanadas on paper towels and serve them immediately for the best taste and texture in your Filipino Empanada Stuffed Pastry, perhaps with a side of dipping sauce for extra flavor.