One of the best delicacies 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 ½ cup Mochiko Sweet Rice Flour (available in Shopee) (alternatively tapioca flour/or glutinous rice flour)
• 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

 INSTRUCTIONS:

1.  Filling:
In another skillet pan saute garlic and onions in oil.
2. 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.

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

4. Casing: Mix ingredients in a bowl and knead dough lightly. (Adding of water little by little as you knead it until it becomes a dough). Set aside.

5. 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.

6. In the center of the flattened dough, spoon out 3 tablespoons 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.

7. 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).

8. 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.

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

10. 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.

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