Filipino Native Food · Merienda · Pies

How to make Vigan Empanada

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How to make Vigan Empanada

One of the best delicacy to try in Vigan/Ilocos – their famous fried empanada. A pocket pie with delicious ground meat stuffed with grated green papaya, shredded carrots, whole egg and skinless longganisa.

How to make Vigan Empanada

INGREDIENTS:

Casing:

  • 1 1/2 cup Mochiko Sweet Rice Flour (or any rice flour alternatively)
  • Orange food coloring (optional/or atsuete)
  • 1/2 cup Water
  • 1 tbsp. Oil

Filling:

  • 1 Green (Unripe) Papaya, grated
  • 1 carrot, grated (optional)
  • 4 pcs. Longganisa Sausage Chopped (remove from its casing)
  • 1/2 Chopped Onion
  • 1 Garlic Clove Finely Chopped
  • 6 Eggs
  • Salt
  • Pepper
  • Cooking Oil for deep frying

How to make Vigan Empanada

 INSTRUCTIONS:

Filling
In another skillet pan saute 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. Set aside.

Preheat your deep fryer by adding the cooking oil and set aside.

Casing
Mix ingredients in a bowl and knead dough lightly. Set aside.

On a flat surface, prepare a plastic liner or parchment paper and greased it. Take about a 2-3 tablespoons of dough and place it on top of the greased parchment paper and flatten dough with a rolling pin.

In the center of the flatenned dough, spoon out 3 tablespoon of grated papaya, grated carrots and make a well (ring shape). Then add a spoonful of sauteed longgnisa, following the shape of the ring to make a well. In the center of the ring, crack 1 fresh egg.

Gently lift the edge of your parchment paper and fold halfway to form a half circle or pie shape. Seal the sides of your pie by pressing the edge of the dough. Don’t forget to trim the edges (use the rim of a medium bowl to slice a half moon shape of the dough).

Gently lift the pie with your hands and use a thin plastic plate, and carefully slide it in the deep fryer. Cook for just a few minutes until nice and crispy.

Drain from oil and transfer empanadas in a plate lined with paper towels to blot oil or a rack to let oil drip.

Serve with sweet chili dip or garlic vinegar on the side. Yummy!

Note:

Varieties to make it more delicious is adding chopped siling labuyo for a spicy kick. Or add grated cheese for a cheesy version. And a meatier version means more longganisa filling.

Enjoy! Happy cooking!

You may also try our new recipe:

HALF MOON PIES

Credits:@ming_gee555,@banipotpotmrn

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