How to make Filipino style empanadas | Lifestyle | guampdn.com

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It’s Filipino American History Month and while you can always feast at one of the many Filipino restaurants and vendors on island, you can also try making a dish on your own at home.

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Here’s one from Yvonne Gabriel Manibusan of Tamuning, who is sharing a family recipe that has been passed down through several generations. Her mother is half Spanish and half Filipino, so this one is a Spanish Filipino empanada recipe.

Empanadas

Pastry ingredients

  • 3/4 cup water
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 cups shifted flour

Empanada ingredients

  • 3 tablespoons fat
  • 2 segments macerated garlic
  • 1 large onion, chopped
  • 1 tomato, chopped
  • 1 cup ground veal
  • 1 cup ground pork
  • 1 cup ground chicken
  • A few slices of ham, finely diced
  • 1 small package of raisins
  • Seasoning
  • Hard-boiled egg
  • Sweet pickle, sliced

Mix to a stiff dough. Knead until a fine texture is obtained.

Toss on floured board and roll very thin almost like paper. Powder with sifted cornstarch to keep from sticking, stretching dough gradually while rolling.

Take one end of dough, brush surface with melted butter. From this, and roll the dough like a jelly roll, brushing the surface with more butter until the whole roll is about 1/2 inch thick.

Cut into 1 inch thick portions. Roll each portion into rounds.

Place a teaspoon or more of meat filling on each; brush each piece with cold water, halfway round, close to edge. Add a slice of hard-boiled egg and a slice of sweet pickle before wrapping.

Fold and press edges together, or trim with fluted pastry cutter.

Heat plenty of fat in deep vessel. When it browns a piece of bread in 60 seconds, drop each empanda and fry until golden brown. Drain on paper before serving.


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