Ilocos Empanadas

Greggy Soriano
Aug 15
2 min read

Ilocos Empanadas

By Greggy Soriano

Preparation Time: 1 hour

Cooking Time: 30 minutes

Total Preparation and Cooking Time: 1 hour and 30 minutes

Yield: 12-18 depending on size

The Dough:

3 cups rice flour (non-glutinous)
1 tsp. chicken powder
2 cups water
2 Tbsp. achuete powder
4 Tbsp. oil or chicken oil

The Filling:

1 red onions, diced
4 cloves of garlic, minced
Vigan longanisa, uncased
1 large green papaya, shredded
eggs

Other Things You’ll Need:

1 large plastic zipper bag or 2 sheets or thick acetate, wax or parchment paper
rolling pin
oil for frying
Filipino style chili vinegar (or any condiment you’d like to have with it)

Directions:

In a pot, add water, achuete powder, chicken powder and bring to a boil.
Add rice flour, chicken oil, and thoroughly mix until well combined and forms into a ball of dough.
Roll into a log and divide into golf ball sized pieces. Cover and set aside.
In a pan, saute garlic and onions until they sweat and slightly browned.
Add longanisa and cook until golden brown. Set aside in a bowl to cool.
With a rolling pin, roll out the piece of dough in between a split large zipper bag there should be a top and bottom. Grease the top and bottom of the sheets of plastic with oil and roll in to a circle- to the desired size.
Fill the bottom half of the flat round with the longanisa and green papaya- creating a well in the center. Crack a whole egg in the middle and seal the edges.
Transfer to a pan with cooking oil at least 350F and fry until golden brown and crisp on both sides.
Lay on a cooling rack or sheet pan with paper towels to drain the excess oil. Enjoy!

Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX