Spicy Ilocos Empanada Recipe

Make the Dough: In a large bowl, sift both flours until well combined. Drain atsuete seeds from water. Add colored water and oil to the fl our mixture, a tablespoon at a time to make a smooth and soft dough. Wrap in plastic and set aside while you cook the filling.

Make the Filling: In a large sauté pan, heat about a tablespoon of oil and sauté the longganisameat. Transfer the cooked meat to a chopping block and roughly chop. Set aside. In the same sauté pan, cook the onion and garlic in the longganisa-flavored oil. Add the papaya, carrot, and then togue, and sauté until heated through. Season with spices, salt, and ground black pepper, to taste. Remove from heat, transfer to a bowl and set aside to cool. Meanwhile, heat enough oil for deep frying in a wok or deep pot.

Pinch off about 3 tablespoons of dough. Roll into a ball. Place on top of plastic wrap, and then with a rolling pin, roll out into a fl at, thin round. Create a well at the center of the dough using a tablespoon each of the papaya mixture and the longganisa. Careful not to break the soft dough! Crack an egg and slip into the well. Use the plastic wrap to fold the dough over the filling to seal it all in. Cut off any excess dough. Slip the empanada into the hot oil and deep fry until crispy. Drain on paper towels, and serve immediately with sukang Iloko.