Our first experience with Vigan Empanadas was at a food stand in Tiendisita’s, Pasig.
Even though I’m a Filipino American, I grew up eating the Filipino food my family cooked for us and learned to make them myself. But once in the Philippines, I learned that with 7,107 islands, you get many different culinary specialty’s in each vicinity, province or main island of Luzon, North Luzon, Visayas, Mindinao, and Palawan.
We were very excited to try something new and orange! The empanadas I was familiar with have thick casings and the crust is shortbread-like. The filling is usually with beef, potatoes, and carrots. These empanadas were thin with papaya, Longganisa sausages, and who can forget that they were bright orange! When I got home I had to try and make them…
The Challenge: Making the casing as thin as possible
1 1/2 cup Mochiko Rice Flour
Orange food coloring (optional)
1/2 cup Water
1 tbsp. Oil
1 Green UN-Ripe Papaya (grated)
4 pcs. Longganisa Sausage Chopped (remove from its casing)
1/2 Chopped Onion
1 Garlic Clove Finely Chopped
Cooking Oil for deep frying
1) Mix ingredients in a bowl and knead dough lightly.
2) Take about a 2-3 tablespoons of dough and flatten with rolling pin.
3) Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.
1) In another skillet pan saute garlic and onions in oil. 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. Wait 2-3 minutes and mix in grated papaya.
2) Spoon out 2-3 tablespoons of filling to flattened dough and crack a piece of fresh egg. Seal the sides and deep fry in the preheated deep fryer.
3) Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.