Empanada

Empanada
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This is traditionally Spanish or Mexican breaded pastry filled with meat. Once introduced to the Philippines, several ingredients were added. Here we’ll make this favorite snack dish with pork and make the dough from scratch.

Ingredients

  • For the filling:
  • 4 potatoes, diced
  • 1/2 kg ground pork
  • 1/2 cup raisins
  • 2/3 cup water
  • 1/4 teaspoon salt
  • 4 cups flour
  • For the dough:
  • 3 egg yolks, beaten
  • 2 tablespoons sugar
  • 1/4 cup sugar
  • 1/4 cup lard
  • 1/2 teaspoon MSG
  • 2 tablespoons sweet pickle relish
  • 1 cup boiled minced garbanzo beans
  • 1 chopped onion
  • pepper to taste
  • 1/2 cup water

Cooking Directions

  1. For the dough: In a medium bowl mix beaten eggs, water, salt and sugar. In a large bowl combine the flour and mixture from your medium bowl. Knead very well until very smooth. Let rest for 10-15 minutes.
  2. On a dusted rolling board, roll the dough out into a 1/8 inch thick layer. Cut the dough into circles with round cookie cutters. Set aside to make the filing.
  3. For the filing: In a wok, cook lard, garlic, onions and ground pork. Once the pork begins to cook for a while, add the rest of your ingredients. Cook until tender. Season to taste. Then add 4 tablespoons of flour and stir very well until all ingredients have blended. Let cook until ready. Set aside.
  4. To combine: Place filing in the middle of each round circle of dough, about 1 tablespoon filing in the center. Fold over to form the empanada, like a turnover, and flute the edges. Fry in deep hot fat until golden brown.
  5. Serve as an appetizer.


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