Ingredients:
Empanada Dough:
1/2 + 1/4 cup mochiko rice flour
3/4 cup water
1 tbsp atsuete oil
salt
Filling:
1 pc green unripe papaya (grated)
2 pcs chorizo, finely chopped
kesong puti, cut into small cubes
10 quail eggs
salt and pepper
oil, for deep frying
How To Make Ilocano Empanada:
Empanada Dough:
Mix ingredients in a bowl and knead dough lightly.
Take about a 1/8 cup of dough and flatten with rolling pin in between plastic wraps or wax paper.
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 a small pan with a bit of olive oil, cook the chorizo and add the grated papaya until it has softened a little. Let cool.
Spoon out 1 tablespoon of filling to flattened dough and crack a quail in the middle 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 garlic vinegar on the side.
Recipe Source: atbp.ph, sarapfoodrecipes.com
Image Credit: instagram.com/plantchaser