Ilocos Empanada

 Nothing beats this delicacy and only the pure ilocanos can make such mouth watering empanadas :) you can try a lot of empanadas out there but this is simply the best of all.

Tada!!!!! Siksik na siksik ang laman! 

Here's the recipe I have grabbed from a fansite for Chef Boy Logro. I tried cooking an empanada before, but not like the empanada from Vigan. Instead of Rice flour, i only used plain lumpia wrappers for the cover: 

Ingredients:

Casing:

• 1 ½ cup Mochiko Rice flour - see description of rice flour here:  http://en.wikipedia.org/wiki/Rice_flour
• ½ cup Water
• 1 tbsp. Oil
• Orange food coloring (optional)

Filling:

• 1 pc Green UN-Ripe papaya (grated)
• 4pcs. Longganisa Sausage chopped (remove from its casing)
• 1pc. Garlic
• 6pcs. Eggs
• Salt
• Pepper
• Cooking for deep frying

Procedure:

CASING:

1. Mix ingredients in a bowl and knead dough lightly.
2. Take about a 2-3 tablespoon of dough and flatten with rolling pin.
3. 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:

1. In another skillet pan sauté garlic and onions in oil. Add longganisa sausage and season with salt and pepper to desired. When sausage is cooked put in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.
2. Spoon out 2-3 tablespoon of filling to flattened dough and crack a pieces of fresh egg. Seal the sides and deep fry in the preheated deep fryer.
3. Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.