Filipino empanada recipe
Inherited from the Spanish by the Filipinos during the days of expansion and colonialism. The soy sauce is what makes the difference here, and lends the filling an eastern touch.
For the pastry:
At most Latin food stores you can find frozen empanada dough discs, which are more expensive but also more convenient. Making dough from scratch doesn't taste much different but is obviously more labor-intensive. You can also customize the ingredients by adding spices and herbs to compliment or contrast with the flavors of the filling.
For around twenty medium empanadas you'll need:
- 3 cups of all purpose flour
- ¼ teaspoon of salt
- 6 oz of unsalted butter cut into 12 pieces, fresh out of the fridge
- 1 egg
- 4-5 tablespoons of water
- 1 egg
- Egg wash: 1 egg whisked with 1 tablespoon water or milk
1. Combine the flour and salt in a bowl or food processor.
2. Add the butter, egg and water and mix until it forms into a single lump of dough. No especially vigorous kneading is required.
3. Roll into a ball and place in the fridge for about half-an-hour.
4. Roll out the dough on a cutting board and cut out discs around a small plate or with an appropriately-sized cutter.
5. They can be used immediately or refrigerated/frozen for later.
For the filling:
- 2 lb ground pork
- 2 small onion finely chopped
- 2 medium carrot finely chopped
- 1 cup green peas
- 3 cloves garlic minced
- ½ cup raisins
- 2 tbsp soy sauce
- 3 medium potatoes diced
- salt and pepper to taste
1. Heat cooking oil in pan. Sauté onion and garlic.
2. Add ground pork and sauté until browned.
3. Add chopped carrots and potatoes.
4. Stir and allow to cook for ten minutes.
5. Add the potatoes and raisins.
6. Season with soy sauce, pepper and salt.
7. Stir and simmer, until the vegetables, are cooked.
8. Add the peas and stir together.
9. Allow to cool.
To make the empanadas:
1. Pre-heat oven to 400 degrees Fahrenheit.
2. Spoon some filling into the middle of each pastry disc.
3. Fold the dough in half over the top of the filling, forming a pocket. Squeeze as much air out as possible and glue the seal with the egg wash. Crimp the edges with a fork or your fingers for a traditional look.
4. Glaze the crust with egg wash.
5. Grease or line a baking tray with wax paper and arrange the sealed empanadas.
6. Bake for fifteen to twenty minutes or until golden brown.
7. Serve hot.