Filipino Native Food · Merienda · Pies

How to make Vigan Empanada




  • 1 1/2 cup Mochiko Rice Flour
  • Orange food coloring (optional)
  • 1/2 cup Water
  • 1 tbsp. Oil


  • 1 Green (Unripe) Papaya, grated
  • 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
Courtesy of B. Cervantes


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.

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 amd 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 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. Gently lift the pie with your hands or 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!


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!