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🇵🇭 Filipino · 🏙️ Ilocos
🥟 Vigan Empanada
6 servings · 60 min
The dish's story
Vigan's most famous empanadahan, serving the crunchy orange-shelled Vigan empanada filled with Vigan longganisa and egg, plus a bagnet variant.
📋 Philippine Primer🍴 Traditional Ilocos (Vigan-style) recipe — Irene's Vigan Empanada
📋 recipe source: Recipes by NoraIngredients
- • rice flour 2 cups
- • water 2 cups
- • achuete (annatto) powder 2 tsp
- • salt 1 tsp
- • neutral oil 2 tbsp
- • Vigan longganisa, casing removed 10 oz
- • green papaya, shredded 2 cups
- • garlic, minced 2 cloves
- • onion, finely chopped 1/2
- • salt and pepper to taste
- • small eggs 6
- • neutral oil, for frying as needed
Method
- 1 Cook the longganisa in a skillet, breaking it up, until browned; set aside. Saute the garlic and onion, add the papaya and cook until tender-crisp, then season and set aside.
- 2 Bring the water, achuete powder, salt and oil to a boil, add the rice flour all at once and stir into a rough dough. Cool until warm, then knead until smooth.
- 3 Divide the dough into 6 portions and roll each between parchment into a thin circle.
- 4 Place filling off-center, crack 1 egg over it, fold into a half-moon and seal the edges well.
- 5 Heat oil over medium-high and fry each empanada until golden and crisp, about 3-5 minutes per side, then drain.
- 6 Serve hot with Ilocos sugarcane vinegar (sukang Iloko).