Cherry & Dennis Helper Habitat

Filipino Ilocos Empanada

菲律賓伊羅戈炸餡餅

Filipino Ilocos Empanada — finished dish

Total time: 70 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Orange rice-flour pastry encloses green papaya, longganisa and egg before frying crisp.

01

Ingredients

Main ingredients

350 g rice flour
300 ml annatto water
300 g shredded green papaya
300 g Filipino longganisa
6 pieces eggs

Filling seasoning

20 g garlic
1 tsp black pepper
1 tsp salt

Frying oil

1.5 L cooking oil

Filipino Ilocos Empanada — ingredients

02

Tools

cutting board
knife
large bowl
wooden spoon
baking paper
deep pot
kitchen tongs
food thermometer

Filipino Ilocos Empanada — tools

03

Steps

Filipino Ilocos Empanada — Bring annatto water, salt and one tablespoon oil to a simmer

Step 1

Bring annatto water, salt and one tablespoon oil to a simmer

Bring annatto water, salt and one tablespoon oil to a simmer.

Filipino Ilocos Empanada — Add rice flour gradually and stir into orange dough

Step 2

Add rice flour gradually and stir into orange dough

Add rice flour gradually and stir into orange dough.

Filipino Ilocos Empanada — Cool slightly, knead smooth, cover and rest fifteen minutes

Step 3

Cool slightly, knead smooth, cover and rest fifteen minutes

Cool slightly, knead smooth, cover and rest fifteen minutes.

Filipino Ilocos Empanada — Salt the green papaya and squeeze out excess moisture

Step 4

Salt the green papaya and squeeze out excess moisture

Salt the green papaya and squeeze out excess moisture.

Filipino Ilocos Empanada — Remove sausage casings and sauté with garlic and pepper until half-cooked

Step 5

Remove sausage casings and sauté with garlic and pepper until half-cooked

Remove sausage casings and sauté with garlic and pepper until half-cooked.

Filipino Ilocos Empanada — Divide dough into six and press each thin between oiled sheets

Step 6

Divide dough into six and press each thin between oiled sheets

Divide dough into six and press each thin between oiled sheets.

Filipino Ilocos Empanada — Place papaya on one side, leaving a clean sealing edge

Step 7

Place papaya on one side, leaving a clean sealing edge

Place papaya on one side, leaving a clean sealing edge.

Filipino Ilocos Empanada — Add longganisa and make a hollow for the egg

Step 8

Add longganisa and make a hollow for the egg

Add longganisa and make a hollow for the egg.

Filipino Ilocos Empanada — Crack in one egg, fold immediately and press the edge firmly

Step 9

Crack in one egg, fold immediately and press the edge firmly

Crack in one egg, fold immediately and press the edge firmly.

Filipino Ilocos Empanada — Heat oil to 175°C and slide in the empanada from the paper

Step 10

Heat oil to 175°C and slide in the empanada from the paper

Heat oil to 175°C and slide in the empanada from the paper.

Filipino Ilocos Empanada — Fry six to eight minutes until crisp and the filling reaches 74°C

Step 11

Fry six to eight minutes until crisp and the filling reaches 74°C

Fry six to eight minutes until crisp and the filling reaches 74°C.

Filipino Ilocos Empanada — Drain upright two minutes and serve the intact half-moon hot

Step 12

Drain upright two minutes and serve the intact half-moon hot

Drain upright two minutes and serve the intact half-moon hot.

Common mistakes

Dry dough cracks, and egg on the seam prevents sealing.

Tips

Shape and fold on oiled paper to prevent sticking.