The humble empanada holds a special place in Filipino cuisine, blending influences from centuries of Spanish colonization with the flavors and feel of the Philippines.

For Lunar Pies owner Ginger Mendoza, empanadas are more than just food.

They are a bridge between cultures, a connection to family and a passion project born of nostalgia and necessity.

“It surprises people to learn that empanadas are such a big part of the food culture of the Philippines,” Mendoza said.

Like many parts of Spanish culture, Filipinos made the empanada their own, and the dish has become a staple, a reflection of the country’s different regions and flavors.

Now based in Brisbane, Ms Mendoza has brought this type of Filipino treat to Australian shores through Lunar Pies, offering her take on the dish while honoring its roots.

“Filipinos express love through food, and it means so much to share it with people here,” she said.

A taste of history

The Philippines was under Spanish rule for more than 300 years, after being colonized in the 16th century.

This period left a lasting mark on Filipino culture, language and cuisine.

The empanada is one of the many culinary imports that locals embraced and transformed.

Although it shares similarities with its Spanish counterpart, the Filipino empanada is distinct in both preparation and taste.

Ms. Mendoza explains that Filipino empanadas vary widely across the country, with each region adding its own twist.

“And it has raisins in it, believe it or not, so I guess it adds that sweet salty that comes free with pork.”

Each area of ​​the Philippines has its own take on the classic dish.

In the northern province of Ilocos, for example, the empanada is fried and made with rice flour.

“They have grated papaya and bits of really garlicky, peppery sausages,” she said.

In contrast, the empanadas Mendoza grew up with are rooted in the traditions of Bulacan, her grandmother’s province.

“In Bulacan, we have what’s called Kaliski’s empanadas… it’s your typical dough, but it’s laminated, so it’s folded over and over to get almost like a puff pastry texture,” she said.

The empanada has a special place in Ms. Mendoza’s heart.

A bite into the dough brings back memories of her childhood growing up in the Philippines.

“It’s memories like that that I always cherish, even now.”

From desire to creation

That love of empanadas stayed with her, even after she moved to Brisbane in 2016 to work as a private chef.

“What inspired me to actually open an empanada brand was a craving when I was pregnant with my first child,” she said.

She looked all over Brisbane city but couldn’t find anywhere that sold what she wanted, so she decided to make them herself.

Already an experienced chef with a background in running food companies, she saw a gap in the market and launched 2022 Lunar Pies.

Empanadas for everyone

At Lunar Pies, Ms. Mendoza not only serves Filipino flavors, she celebrates the empanada’s global appeal.

“We have six different flavors, all with different colors to denote the fillings,” she said.

Among them is her signature Filipino pork empanada, which stays true to its roots with a mix of pork, carrots, potatoes and raisins.

But Ms. Mendoza has also expanded her menu to include other varieties, including two chicken flavors, classic beef, a vegetarian version and spicy Jamaican beef.

“I love Jamaican patties, and you can’t really find them in Brisbane either, so I thought, why not? Let’s do a Jamaican patty-inspired empanada.”

“From what I know in my empanada research, Argentina has a huge (culture), of course you also have Ecuador … I love the Colombian one too,” she said.

She said the dish is incredibly diverse depending on the country, most of which are Latin with a Spanish colonial history.