6 responses

  1. Bernadette
    January 12, 2009

    i am going to try this recipe, for our sunday lunch buffet for our appetizers.


  2. jayneh
    June 7, 2009

    Wow!my mouth is watering regarding on this kind of empanada!I’ll try this!and i’ll let you know the result though im not a good cook.thanks


  3. angel
    April 10, 2010

    hi … i loved to eat ilocanos empanada .. kaso layo ng laog para makabili sana email mo sa akin pag gawa … . thanks


  4. fely villanueva
    September 2, 2010

    I’ve been longing to learn how to make ilocos empanada. my children love it so much.


  5. alan
    October 31, 2011

    ive longing to make this kind of empanada but i dont kow how to make the dough.. could you tell me how to make the dough?


  6. jcc
    February 12, 2012

    Ilokano Empanada

    For Casing :
    – 3 cup rice flour
    – 1 – 2 eggs and/or longannisa
    – 1 tsp orange food color
    – 1/4-1/2 cup water
    – 1/4 c oil (for greasing)
    – 2 pt olive oil (for frying)

    For filling
    – grated green papaya (blanched & squeezed with salt to extract bitter taste)
    – parboiled mongo
    – 2 tsp salt
    – 1/4 tsp ground pepper (optional)
    – garlic, vinegar-chili dip

    Making the pie-crust:
    1. Using the orange food color (or a mixture of red and yellow food colorings) prepare the flour using the basic pie crust preparation technique. (After making this, I usually wrap it in a thin plastic wrap and put it in the refrigirator for couple of hours to at least a day).

    2. Prepare the filling, saute garlic in small amount of oil.

    3. Add grated papaya, cooked and shelled mongo, salt and pepper.

    4. Cook for 3 minutes or so. Set aside.

    5. Ala, let’s make the empanada. From the ball of pie-crust that we made, use pair of plastic to flatten your pie crust. Add oil if needed to make a little greasy.

    6. Add 2-3 tablespoon filling and add a piece of fresh egg and/or longannisa into prepared rice flour wrappers.

    7. Seal the sides. Deep fry in a preheated frying pan with olive oil for 10-15 minutes.



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