makes 10 mini empanaditas
INGREDIENTS
Empanada Dough
- 1/2 + 1/4 cup mochiko rice flour
- 3/4 cup water
- 1 tbsp atsuete oil
- salt
Filling
- 1 pc green unripe papaya (grated)
- 2 pcs chorizo, finely chopped
- kesong puti, cut into small cubes
- 10 quail eggs
- salt and pepper
- oil, for deep frying
INSTRUCTIONS
Empanada Dough
- Mix ingredients in a bowl and knead dough lightly.
- Take about a 1/8 cup of dough and flatten with rolling pin in between plastic wraps or wax paper.
- 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
- In a small pan with a bit of olive oil, cook the chorizo and add the grated papaya until it has softened a little. Let cool.
- Spoon out 1 tablespoon of filling to flattened dough and crack a quail in the middle egg. Seal the sides and deep fry in the preheated deep fryer.
- Place Empanadas in a plate topped with plenty of paper towels to blot oil.
Serve in another clean platter and with garlic vinegar on the side.
Credits to: pepper.ph/make-ilocos-empanadas-home-stuff-chorizo-puti-quail-eggs-change
