I tasted two kinds of empanada recently, and both were very good and it intrigued me to make some at home. I remember trying to make the Ilocos empanada and promised myself to not try it again ever and just buy them whenever I see them. It’s faster and cheaper that way.
The hardest thing about the Ilocos empanada was handling the dough. It was so thin that it made it hard to handle. Since the usual empanada had a thicker crust, I figured that this would be easier. The stuffing is also drier, hence it won’t be leaking at all. That is if everything worked out as how it should be.
I wasn’t sure how the crust would be, so I decided to just try it. I got the initial idea for the crust from this site but then I switched up some ingredients. I added sugar, changed the butter into shortening, and since the dough ended up being too soft, I didn’t even need to have the egg paste to glue it all together, and I guess that was the failure in my part. And another. It said on the recipe that no kneading was required. I think mine lacked the strength of kneaded dough. Everything was just too fragile for handling.
I tried rolling it out the but the things are really fragile. So I ended up kneading a ball and flattening it out on my palm. Add a spoonful of filling and close it again. I was going to say it’s harder than ravioli, but this is almost like making ravioli. These are one of a lifetime experiments. Or maybe every three months or so.
But not to be discouraging, this turned out great! Except for the knowledge that this is truly fattening, it’s good!
3 cups of all purpose flour
¼ teaspoon of salt
170 g or 6 oz of shortening
4-5 tablespoons of water
1/3 cup sugar
1/3 kilo of ground meat
1 potato, minced
1 carrot, minced
1/2 onion, minced
2 garlic cloves, minced
1/2 cup raisins, minced
Mix all of the crust ingredients and knead until they come together. Then chill in the fridge for 30 minutes. In the meantime, make the filling. saute the onion, garlic, and meat. Once the meat cooks, add the other vegetables and fruits, along with seasoning. Taste. Let it cool.
Roll out the dough and cut out 5 inch rounds. Mix the filling with a raw egg to make it come together. Fill the dough rounds with a tablespoon or two of the filling and seal properly. I tried to make cutesy seals, but the dough just breaks, so I just pinched em together. Keep in the fridge while making the rest.
In a pan filled with hot oil, fry each of the empanadas. Make sure to set the fire hot enough that the pieces will fry, but not burn before the egg inside cooks. Flip over and brown on the other side. Allow to cool enough once pulled from the pan as this gets very hot. Yummy. Totally. But not really fat free.