Ilocos Empanada
Ilocos Empanada
Ingredients
For the Filling
- 1 cup mung beans
- 1 green papaya, peeled and grated
- 4 longganisa, casings removed (optional but traditional)
- 4 eggs, 1 per empanada
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- to taste salt
For the Dough
- 2 cups rice flour
- 2 1/4 cups water, boiling
- 1 tablespoon annatto powder
- 1 tablespoon neutral oil
For Frying and Serving
- as needed neutral oil, for frying
- as needed spiced vinegar, for serving
Instructions
- 1
Cook the mung beans: Simmer 1 cup mung beans in salted water until they are tender but not mushy. This should take about 20-25 minutes. Drain the cooked mung beans and let them cool completely.
⏱️ 25 min
- 2
Prep the papaya: Peel and grate 1 green papaya. Lightly salt the grated green papaya and let it sit for 20 minutes to draw out excess moisture. Squeeze out as much liquid as possible from the papaya. Combine the squeezed papaya with the cooled mung beans. Season the mixture with 1 teaspoon garlic powder, 1 teaspoon black pepper, and salt to taste, then mix well. Set aside.
⏱️ 25 min
- 3
Prepare the longganisa (if using): Place 4-6 longganisa (casings removed) in a cold pan. Add about 1/4 cup of water to the pan and cook over low heat until the water evaporates and the longganisa caramelizes. Break the cooked longganisa into small crumbles. Let them cool before assembling. Add the cooled longganisa crumbles to the papaya and mung bean mixture.
⏱️ 15 min
- 4
Make the dough: The key to this dough is boiling the water, as it cooks the rice flour and activates the starches, making the dough sticky. If cold water is used, the flour will just dissolve. Mix 1 tablespoon annatto powder into 2 1/4 cups water and bring it to a rolling boil; this will give the dough its beautiful orange color. Pour the boiling annatto water over 2 cups rice flour in a large bowl and mix until combined. Add 1 tablespoon neutral oil and knead the dough while it is still warm until it becomes smooth and pliable. Cover the dough and let it rest for at least 30 minutes. For better texture and easier forming and rolling, it can be rested overnight in the fridge.
⏱️ 40 min
- 5
Shape the empanada: Divide the dough into 4 equal portions. On a silicone mat (silpat), roll each portion of dough thinly, to about 1/8 inch thickness. Place the prepared filling (papaya mixture and longganisa) onto one side of the rolled dough. Make a small well in the center of the filling. Crack an egg, trying to remove some of the loose whites, and carefully place the raw egg (yolk and some white) into the well. Fold the dough over the filling, press out any excess air, and seal the edges tightly. Traditionally, this is done by pressing a plate over the folded dough to cut and seal it.
⏱️ 15 min
- 6
Fry: Heat neutral oil in a deep pan or pot to 350°F. Carefully place an empanada into the hot oil. Fry for about 3 minutes per side or until it is crisp and golden orange. Baste the top of the empanada with hot oil before flipping to ensure even cooking and prevent the top from cracking. Repeat with remaining empanadas.
⏱️ 24 min•🌡️ 350
- 7
Rest and Serve: Once fried, place the empanada on a wire rack to cool down. Rest for a few minutes before cutting. The Ilocos Empanada is best served with spiced vinegar.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ilocos Empanada
For the Filling
- 1 cup mung beans
- 1 green papaya, peeled and grated
- 4 longganisa, casings removed (optional but traditional)
- 4 eggs, 1 per empanada
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- to taste salt
For the Dough
- 2 cups rice flour
- 2 1/4 cups water, boiling
- 1 tablespoon annatto powder
- 1 tablespoon neutral oil
For Frying and Serving
- as needed neutral oil, for frying
- as needed spiced vinegar, for serving
Instructions
- 1
Cook the mung beans: Simmer 1 cup mung beans in salted water until they are tender but not mushy. This should take about 20-25 minutes. Drain the cooked mung beans and let them cool completely.
⏱️ 25 min - 2
Prep the papaya: Peel and grate 1 green papaya. Lightly salt the grated green papaya and let it sit for 20 minutes to draw out excess moisture. Squeeze out as much liquid as possible from the papaya. Combine the squeezed papaya with the cooled mung beans. Season the mixture with 1 teaspoon garlic powder, 1 teaspoon black pepper, and salt to taste, then mix well. Set aside.
⏱️ 25 min - 3
Prepare the longganisa (if using): Place 4-6 longganisa (casings removed) in a cold pan. Add about 1/4 cup of water to the pan and cook over low heat until the water evaporates and the longganisa caramelizes. Break the cooked longganisa into small crumbles. Let them cool before assembling. Add the cooled longganisa crumbles to the papaya and mung bean mixture.
⏱️ 15 min - 4
Make the dough: The key to this dough is boiling the water, as it cooks the rice flour and activates the starches, making the dough sticky. If cold water is used, the flour will just dissolve. Mix 1 tablespoon annatto powder into 2 1/4 cups water and bring it to a rolling boil; this will give the dough its beautiful orange color. Pour the boiling annatto water over 2 cups rice flour in a large bowl and mix until combined. Add 1 tablespoon neutral oil and knead the dough while it is still warm until it becomes smooth and pliable. Cover the dough and let it rest for at least 30 minutes. For better texture and easier forming and rolling, it can be rested overnight in the fridge.
⏱️ 40 min - 5
Shape the empanada: Divide the dough into 4 equal portions. On a silicone mat (silpat), roll each portion of dough thinly, to about 1/8 inch thickness. Place the prepared filling (papaya mixture and longganisa) onto one side of the rolled dough. Make a small well in the center of the filling. Crack an egg, trying to remove some of the loose whites, and carefully place the raw egg (yolk and some white) into the well. Fold the dough over the filling, press out any excess air, and seal the edges tightly. Traditionally, this is done by pressing a plate over the folded dough to cut and seal it.
⏱️ 15 min - 6
Fry: Heat neutral oil in a deep pan or pot to 350°F. Carefully place an empanada into the hot oil. Fry for about 3 minutes per side or until it is crisp and golden orange. Baste the top of the empanada with hot oil before flipping to ensure even cooking and prevent the top from cracking. Repeat with remaining empanadas.
⏱️ 24 min•🌡️ 350 - 7
Rest and Serve: Once fried, place the empanada on a wire rack to cool down. Rest for a few minutes before cutting. The Ilocos Empanada is best served with spiced vinegar.
⏱️ 5 min