My very own version of making EMPANADA!
Filipino empanadas usually contain ground beef or chicken meat, potato, chopped onion, and raisins (somewhat similar to the Cuban “picadillo”) in a sweetish wheat flour dough. Some Filipinos are not partial to the sweetish flavour notes and prefer empanadas that are closer to the Hispanic versions. There are doughy baked versions, as well as flaky fried versions. Often, to lower costs, potatoes are added as a filler, and olives– relatively expensive in the Philippines—are omitted.
However, empanadas in the northern Ilocos region are very different. These empanadas are made of a savory filling of green papaya, mung beans and, upon request, chopped Ilocano sausage (Chorizo) and/or an egg yolk. Rather than the soft, sweet dough favored in the Tagalog region, the dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada uses rice flour, coloured orange with achuete (annatto), and is deep-fried rather than baked……
* 1 kg flour
* 1 cup of sugar
* 1 cup of water
* 250 g Margarine
* 1 pack of baking powder
* 1 tsp. salt
* 5 cups of vegetable oil
MY EMPANADA FILLING!
My own version of making EMPANADA FILLING!
An empanada is a stuffed bread or pastry. Every country or regeon has it’s varieties and own style and of different filling. The name comes from the Spanish and Portuguese verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.
* 400 g ground beef or pork meat
* 1 large white onio, finely chopped
* 1 pc. of carrot, medium-suzed and chopped
* 20 g green peas
* 2 tbsps. raisins
* 5 pcs. of potatoes, medium-sized, cut into small cubes
* salt and peper to taste
* 1 cube of Knorr or Maggi broth (optional) just to add more flavour
* some vegetable oil
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