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Ilocos Empanada (Vigan Style) on a cutting board
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Ilocos Empanada Recipe (Vigan-Style Filipino Empanada)

Crispy fried empanada with an orange-colored wrapper, filled with garlicky longganisa, green papaya, and an egg.
Course Snack
Cuisine Filipino
Diet Gluten Free
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 551kcal
Author Nora Rey
Cost $10-$15

Equipment

  • Saucepan or pot (for the dough)
  • Skillet or pan (for the filling)
  • Wide pan or wok (for frying)

Ingredients

For the dough:

  • 2 cups rice flour (see note)
  • 2 cups water
  • 2 teaspoons achuete powder (see note)
  • 1 teaspoon kosher salt sub: ½ teaspoon fine salt
  • 2 tablespoons neutral oil

For the filling:

  • 10 ounces Vigan longganisa about 6–8 pieces, casing removed (see note)
  • 2 cups shredded green papaya (see note)
  • 2 cloves garlic minced
  • ½ onion finely chopped
  • Salt and pepper to taste
  • 6 small eggs (see note)

For frying:

  • Neutral oil (see note)

Instructions

  • Make the filling: Heat a little oil in a skillet over medium heat. Add longganisa (casing removed) and cook until browned, breaking into small pieces. Transfer to a bowl.
    In the same pan, add a bit more oil if needed. Sauté garlic and onion until soft.
    Add shredded papaya and cook just until tender-crisp. Season lightly with salt and pepper. Set aside.
  • Make the dough: In a small saucepan, combine water, achuete powder, salt, and oil. Bring to a boil while stirring until everything dissolves.
    Add rice flour all at once. Stir immediately until a rough dough forms. Turn off heat.
    Cool until warm to the touch, then knead until smooth and evenly mixed.
  • Shape and assemble: Divide dough into 6 portions. Roll each between plastic/parchment into a thin circle.
    Add filling slightly off-center. Make a small well and crack in 1 small egg.
    Fold into a half-moon. Press to seal and trim edges if needed. Re-knead scraps and reroll to make extra.
  • Fry: Heat neutral oil for frying over medium-high heat (oil should sizzle right away with a tiny bit of dough).
    Fry empanadas until golden and crisp, about 3–5 minutes per side, flipping once. Drain on a wire rack or paper towels.
  • Serve: Serve hot with sukang Iloko (or any vinegar) or ketchup. Best eaten right away.

Video

Notes

Longganisa: Vigan longganisa is traditional. Other garlicky types work; avoid sweet longganisa.
Vegetables: Green papaya works best—it softens but stays slightly crisp. Shredded cabbage or bean sprouts can be used instead.
Egg: Small eggs fit best and cook evenly. For large eggs, lightly scramble and divide between empanadas. Quail eggs work well for smaller ones.
Rice flour: Makes the shell crispy. All-purpose flour can be used, but the wrapper will be softer and less crunchy.
Achuete (annatto) powder: Used only for color. Flavor is very mild.
Oil: Use neutral oil for frying (vegetable, canola, or peanut).
 
Storage & Reheating
  • Best eaten fresh while crispy.
  • Store leftovers in the fridge (airtight) for up to 2 days.
  • Reheat in a pan or air fryer until hot and crisp.
  • Avoid the microwave — it softens the shell.
Helpful Tips
  • Fry right after shaping (rice dough dries fast).
  • Keep oil at medium-high heat.
  • Small eggs fit best.
  • Patch any cracks with extra dough — rustic is normal.

Nutrition

Calories: 551kcal | Carbohydrates: 49g | Protein: 16g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 856mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 717IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg