Vigan Empanada Recipe

Vigan Empanada
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Of course, Chef Boy Logro also gives us something from our very own. He presents Vigan Empanada. We learn from him that there are actually two kinds of empanada from Ilocos. There is a light colored and crispier one from Ilocos Sur (Vigan); and there is the one with a thicker crust and darker complexion due to the achuete added during preparation from Ilocos Norte (Laoag). Here he presents the former, which is as fulfilling as its filling.

• 1 ½ cup Mochiko Rice flour
• ½ cup Water
• 1 tbsp. Oil
• Orange food coloring (optional)

Filling:

• 1 pc Green un-ripe papaya (grated)
• 4pcs. Longganisa Sausage chopped (remove from its casing)
• 1pc. Garlic
• 6pcs. Eggs
• Salt
• Pepper
• Cooking for deep frying

 

1 Mix ingredients in a bowl and knead dough lightly.

2 Take about a 2-3 tablespoon of dough and flatten with rolling pin.

3 Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.

4 In another skillet pan sauté garlic and onions in oil. Add longganisa sausage and season with salt and pepper to desired. When sausage is cooked put in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.

5 Spoon out 2-3 tablespoon of filling to flattened dough and crack a pieces of fresh egg. Seal the sides and deep fry in the preheated deep fryer.

6 Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.