Ilocos empanada has been going viral lately for its crackly and crisp shell filled with papaya, egg, and longganisa! This recipe shows you how to get that signature crunch at home.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Rice flour: This gives the empanada its light and crisp texture. I wouldn’t recommend substituting with all-purpose as it can make the empanada thick and too heavy in texture.
Water, oil: To give moisture to the dough.
Annatto powder: This gives the dough its characteristic bright orange hue.
Green papaya: Unripe green papayas are tangier and give a more crisp texture compared to fully ripe papayas. Otherwise, you can substitute this with shredded cabbage, ripe papayas, or chayote.
Vigan Style Longanisa: These are Ilocos-style longanisa which appear like brown sausages. You can replace this with the stanard longanisa (red in color) or lean ground pork or beef, as quick replacements.
Eggs: Each empanada gets a single egg cracked in the middle.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare your dough by combining all the ingredients together in a pot. Knead and divide into 4 even balls.
Flatten each ball of dough and fill with the longanisa, papaya, egg, salt, and pepper.
Gently fold the dough over and seal shut.
Fry until crisp and brightly orange. Let cool slightly before enjoying with a vinegar dip.
Cooking Tips
Ensure the dough is the right consistency: Once kneaded, take a small piece of dough and flatten it thin. If it can be flattened and folded without cracking quickly, the dough is properly made. If not, add hot water, 1 tablespoon at a time, to achieve the proper texture.
Avoid the dough from going dry: When not using, keep the dough covered in a damp paper towel. This keeps the dough pliable and prevents it from cracking when rolling it out and folding over.
Seal your empanada tightly: Be sure to press the edges shut to form a seal and to prevent the fillings from spilling out. You may also use a sharp knife or the edge of a plate to remove any excess dough for a cleaner look.
Fry at the proper temperature: If you have an oil thermometer, hovering at 350 F (or around medium-high heat) is the perfect temperature for frying the empanadas until crisp.
FAQs (Frequently Asked Questions)
What are Ilocos empanadas made of?
Ilocos empanada is made with a thin annatto-colored rice-flour dough filled with grated green papaya, Ilocos or Vigan-style longganisa, and egg, then fried until crisp.
Why is my empanada not crispy?
Common causes include dough that is too wet, oil that is not hot enough, or overfilling as the filling releases moisture as it cooks.
Can I bake these instead of frying?
Baking is not recommended for this, as frying gives it the signature texture and color. Baked versions tend to be dry and lack the characteristic crunch.
Ilocos Empanada Recipe
30
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minutesIlocos empanada has been going viral lately for its crackly and crisp shell filled with papaya, egg, and longganisa! This recipe shows you how to get that signature crunch at home.
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Ingredients
- Dough
2 cups water (more, if needed)
1 tablespoon annatto powder
1/2 teaspoon kosher salt
1 tablespoon neutral oil
2 cups rice flour (plain, not glutinous)
- Filling
1 cup grated green papaya
4 pieces Ilocos/Vigan-style longganisa (1 sausage per empanada)
4 eggs (smaller eggs are easier to work with)
Freshly ground black pepper, to taste
Kosher salt, to taste
Neutral oil, for frying
- Serving
Ilocos style or cane vinegar (see my vinegar sawsawan recipe here)
Directions
- In a large pot, mix together the water, annatto powder, salt, and oil. Bring to a boil, then once boiling, add in the rice flour. Mix immediately using a spatula to form a pasty, shaggy dough. Turn off the heat, and continue to mix in the pot for 2 minutes until the dough comes together. It should clump together and have a ‘bouncy’ texture (if still too dry, add more hot water, 1 tablespoon at a time, to achieve this texture).
- Transfer the dough to a separate bowl. Let cool slightly for about 10 minutes so you don’t burn your hands while kneading (you may also use a stand mixer to knead for you if you don’t want to wait). Knead until a smooth dough forms and you’re able to form it into a ball. Let cool completely at room temperature for 10 to 15 minutes.
- Divide the dough evenly into 4 balls. Working with one at a time, sandwich one of the balls in between two pieces of plastic (like a Ziplock bag, plastic wrap) or parchment paper. Using a rolling pin or tortilla press, flatten the ball into a thin circle, about 7 to 8 inches in diameter. Keep the other dough balls covered with a damp paper towel or cloth to prevent them from drying.
- To fill, arrange about 1/4 cup of the shredded papaya and one longganisa in a circular shape with a gap in the middle (see image above). In the gap, crack in the egg. Sprinkle on top the ground black pepper and kosher salt, to taste. To seal, carefully fold the top half of the dough over the bottom. Press the edges shut (you can clean up the edges by slicing excess dough with a knife or the edge of a plate). Repeat with the remaining dough.
- Heat 2 inches of oil to 350°F in a large pot. Once to temperature, fry the empanadas in batches (1 to 2 pieces at a time, depending on the size of your pan) until the outside is crisp, brightly orange, and the filling is cooked all the way through, about 8-10 minutes.
- Transfer the empanadas to a wire rack to cool for 8 to 10 minutes. Serve with vinegar dip on the side.
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