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Ilocano Empanada

Sep 19

The first time I ever ate Ilocano empanada was at the Tiendesitas. The thin crust color is almost bright yellow-orange. The dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada is deep-fried rather than baked. My daughters loved it even if there was some veggies inside the filling. The next time I ate this was at the Salcedo Saturday Market. When you eat the Ilocano empanada, the filling is special as it contains grated papaya, with a little ground meat from Ilocano longganisa. Dipping the empanada with red chili and vinegar is something to die for.

If you want to know how to make this kind of empanada, here is an Ilocano Empanada recipe

Here is a close-up view of the Ilocano Empanada

ilocano empanada

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

  2. jayneh /

    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 /

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

  4. fely villanueva /

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

  5. 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. 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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