Ilocos Empanada Recipe (Vigan-Style Filipino Empanada)

Crispy orange empanadas filled with garlicky longganisa, green papaya, and egg.

Course Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 551kcal

Cost $10-$15

Make the filling: Cook longganisa, casings removed, in a pan over medium heat until browned, breaking it into small pieces. Add oil if needed. Transfer to a bowl. In the same pan, cook garlic and onion until soft. Add papaya and cook until slightly softened. Season with salt and pepper. Set aside.
Make the dough: Combine water, achuete, salt, and oil in a saucepan. Stir and bring to a boil. Add rice flour all at once and stir until a rough dough forms. Turn off the heat. Cool until warm enough to handle, then knead until smooth.
Assemble: Divide dough into 6 portions. Roll each between sheets of plastic or parchment into a thin circle. Place filling slightly off-center, make a well, and crack in 1 small egg. Fold in half and press the edges to seal. Patch any cracks and trim as needed.
Fry: Heat oil over medium-high heat. A small piece of dough should sizzle immediately. Fry soon after assembling for 3–5 minutes per side, until crisp and the egg is set. Drain on a wire rack or paper towels.
Serve: Serve immediately with sukang Iloko, another vinegar, or ketchup.

Longganisa: Use Vigan or another garlicky longganisa. Avoid sweet varieties.
Vegetables: Use green papaya, shredded cabbage, cooked mung beans, or bean sprouts.
Eggs: Small eggs fit best. Beat large eggs and use less per empanada to prevent leaks. Quail eggs work for smaller ones.
Rice flour: Makes a thin, crispy shell. All-purpose flour gives a softer, less crispy wrapper.
Achuete powder (annatto): Gives the dough its orange color.
Oil: Use vegetable, canola, or peanut oil for frying.