Ilocos Empanada
A bright orange, deep-fried pastry filled with longganisa, egg, and grated papaya.
Contains common allergens
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Instructions
- 1
Make the Dough: In a large bowl, mix the rice flour, annatto water, 1 cup of water, and 1 tbsp of oil. Knead until it forms a smooth, vibrant orange dough. Pinch off a golf-ball-sized piece and flatten it on a greased piece of banana leaf or plastic wrap into a thin, 6-inch circle.
- 2
Cook the Meat: In a pan, quickly pan-fry the crumbled Vigan longganisa until cooked through. Set aside.
- 3
Assemble the Filling: On the flattened dough, create a hollow well using a spoonful of the grated green papaya. Place a spoonful of cooked longganisa inside the well. Carefully crack one whole raw egg directly into the center.
- 4
Seal: Fold the dough over into a half-moon shape, enclosing the filling completely. Pinch the edges tightly to seal; any gaps will cause the egg to leak in the oil.
- 5
Fry Immediately: Gently slide the empanada into a wok filled with hot oil (375°F/190°C). Deep fry for 3-5 minutes, turning once, until the crust is very crispy and the egg inside is cooked to your liking. Serve hot with strong Ilocos vinegar (sukang Iloko).
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