Vigan Empanada is a Filipino street food from Vigan, Ilocos Sur prepared with an orange rice flour dough filled with green papaya, Vigan longaniza and egg deep fried to make the outer layer crisp with a slightly chewy inside
4 pcs Vigan style longaniza, removed from the casing
1 small white onion, chopped
2 cloves garlic, minced
6 fresh eggs
salt
freshly ground black pepper
oil, for deep frying
wax paper
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.
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