How To Make Vigan Empanada Recipes

VIGAN EMPANADA

Steps:

• Combine water, salt, annatto and oil in a large pan. Let it boil.
• Once its boiling add the glutinous rice flour, lower heat then continuously stir with a non-stick spoon.
• Continue until it forms a dough and dry, remove from heat then let it cool. Set it aside until it cooled down, knead then divide into 6 balls, place in a container, set it aside and let it rest for an hour.
• Prepare your filling by sautéing garlic and onions in oil.
• Add Vigan style longaniza then season with salt and freshly ground black pepper. Cook for 5 minutes, remove from heat then let it cool.
• Once meat has cooled down add papaya, mix it well. Set it aside.
• Grab one ball of the dough, using two large square wax paper, place the dough in the middle then flatten it to a circle shape until it is thin.
• Place two tablespoons of the meat and papaya mixture in the middle, crack a piece of fresh egg in the middle. Fold and seal edges then deep fry immediately in a 180C preheated oil in a deep fryer. Cook until crisp, this would take around 3-4 minutes then place in a paper towel lined plate. Serve.

EMPANADAS

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

HOW TO MAKE VIGAN EMPANADA

Steps:

• In a pan, put water, cooking oil, salt and annatto powder. Bring to a boil. If you are using annatto seeds, put the annatto seeds in a small metal strainer and soak it in the water while boiling. Then remove it after 1 to 2 minutes.
• Put the rice flour in the pan then stir with a wooden spatula or spoon. Stir until the water is absorbed by the rice flour and continue mixing until it forms into a dough and dry to the touch. Remove from heat and cool.
• Knead the dough until smooth and divide the dough into six equal parts and form into balls. Set aside.
• In a pan, heat oil and saute garlic and onions until fragrant. Add the longganisa and saute until cooked. Season with salt and pepper to taste.
• To assemble the empanada; Arrange the ingredients in separate bowls or containers; the longganisa, grated papaya, eggs, and dough. Lay a piece of the wax paper on a flat surface and put a dough ball(brush some oil on the wax paper and the dough). Put another wax paper on top of the dough and flatten it with your palm. Then roll it with a rolling pin until flattens into a circle and about 1/8 inch thick. Similar to making a thin crust pizza dough.
• Remove the wax paper on the top surface and fill it in the center with some grated papaya and longganisa, about 1 1/2 tablespoons of each of the ingredients. Make a hollow space on the center of the filling and crack a raw egg on it.
• Immediately fold the empanada into a semi circle shape and seal the edges. You can use a plastic plate to trim the edges and make a nice rounded edge. Do the same to the rest of the ingredients. Deep fry the empandas until golden brown and crisp. After cooking, place on a wire rack or paper towels to drain excess oil. Serve hot with sukang iloko as a dipping sauce. Enjoy!

VIGAN EMPANADA RECIPE

Steps:

• Casing
• Mix ingredients in a bowl and knead dough lightly.
• Take about a 2-3 tablespoons of dough and flatten with rolling pin.
• Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.
• Filling
• 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 pu t in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.
• 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.
• 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.

BASIC EMPANADAS

Steps:

• Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
• Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
• Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
• Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
• To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.