How to Make Vigan Empanada

Author: Manny
 Recipe type: Appetizer Cuisine: Filipinoi
 Prep time: 10

mins Cook time: 30 mins Total time: 40 mins Serves: 6 pcs

Ingredients
 Empanada dough ingredients:

11⁄2 cup glutinous rice flour
 1⁄2 tsp. annatto powder (or 1 Tbsp. annatto
seeds) 1 cup water
 1 tsp. salt
 2 Tbsp. cooking oil

Empanada Filling ingredients:

1 green (Unripe) papaya, grated
 8 pcs. Vigan longganisa, chopped

(remove the casing) 1 white onion, chopped
 3 cloves garlic, minced
 6
raw eggs
 salt and pepper to taste
 Cooking Oil for deep frying

Kitchen utensils:

wax paper rolling pin

Instructions
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 How to make Vigan Empanada:

1.In a pan, put water, cooking oil, salt and annatto powder. Bring to a boil.
If you are using annatto seeds, put the annatto seeds in a small
metal strainer and soak it in the water while boiling. Then remove it
after 1 to 2 minutes. 


2.Put the rice flour in the pan then stir with a wooden spatula or spoon. Stir
until the water is absorbed by the rice flour and continue mixing until
it forms into a dough and dry to the touch. Remove from heat and
cool. 


3.Knead the dough until smooth and divide the dough into six equal parts
and form into balls. Set aside. 


4.In a pan, heat oil and saute garlic and onions until fragrant. Add the
longganisa and saute until cooked. 
 Season with salt and pepper to
taste. 


5.To assemble the empanada; Arrange the ingredients in separate bowls

or containers; the longganisa, 
 grated papaya, eggs, and dough.
Lay a piece of the wax paper on a flat surface and put a dough
 ball(brush some oil on the wax paper and the dough). Put another
wax paper on top of the dough and flatten it with your palm. Then roll
it with a rolling pin until flattens into a circle and about 1⁄8 inch thick.
Similar to making a thin crust pizza dough. 


6.Remove the wax paper on the top surface and fill it in the center with
some grated papaya and longganisa, about 11⁄2 tablespoons of
each of the ingredients. Make a hollow space on the center of the
filling and crack a raw egg on it. 


7.Immediately fold the empanada into a semi circle shape and seal the
edges. You can use a plastic plate to trim the edges and make a
nice rounded edge. Do the same to the rest of the ingredients. Deep
fry the empandas until golden brown and crisp. After cooking, place
on a wire rack or paper towels to drain excess oil. Serve hot with
sukang iloko as a dipping sauce. Enjoy! 


Recipe by Panlasang Pinoy Meat Recipes at

http://www.panlasangpinoymeatrecipes.com/vigan-empanada.htm