Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 cup cold water
- 1/2 cup bagoóng monamon (fermented fish paste)
- 1/2 cup ground pork
- 1/2 cup diced potatoes
- 1/2 cup diced carrots
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour and cold butter. Mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Knead the dough for 5 minutes until it becomes smooth.
3. Cover the dough with plastic wrap and refrigerate for 30 minutes.
4. In a pan, sauté the ground pork, potatoes, carrots, onions, and garlic until the vegetables are tender.
5. Add the bagoóng monamon and mix well. Season with salt and pepper to taste.
6. Preheat the oven to 375°F.
7. On a floured surface, roll out the dough into a thin sheet. Cut the dough into circles using a cookie cutter or a round mold.
8. Spoon a tablespoon of the bagoóng monamon filling onto the center of each dough circle.
9. Fold the dough over the filling and seal the edges by pressing them together with a fork.
10. Brush the empanadas with beaten egg and place them on a baking sheet lined with parchment paper.
11. Bake the empanadas for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 230
Fat: 12g
Carbohydrates: 23g
Protein: 6g
Sodium: 380mg
Substitutions for ingredients:
- You can use vegetable shortening or lard instead of butter for the dough.
- You can use ground beef or chicken instead of ground pork.
- You can use sweet potatoes or squash instead of potatoes.
Variations:
- You can add grated cheese to the filling for a cheesy twist.
- You can add chopped green bell peppers or chili peppers for a spicy kick.
- You can use different types of fermented fish paste for different flavors.
Tips and Tricks:
- Make sure the dough is cold before rolling it out to prevent it from sticking.
- Don't overfill the empanadas to prevent them from bursting open while baking.
- You can freeze the empanadas before baking and bake them straight from the freezer when needed.
Storage Instructions:
Store the baked empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the empanadas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Arrange the empanadas on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve the empanadas with a side of vinegar or spicy dipping sauce.
Suggested Side Dishes:
- Garlic fried rice
- Steamed vegetables
- Green salad
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the empanadas burst open while baking, make sure to seal the edges properly.
Food Safety Advice:
- Make sure to cook the filling thoroughly before stuffing the empanadas.
- Store the empanadas in the refrigerator to prevent spoilage.
Food History:
Bagoóng monamon is a traditional Filipino condiment made from fermented fish. It is commonly used in Filipino cuisine to add flavor to dishes.
Flavor Profiles:
The empanadas have a savory and slightly salty flavor from the bagoóng monamon filling. The dough is buttery and flaky.
Serving Suggestions:
Serve the empanadas as a snack or appetizer. They can also be served as a main dish with a side of rice and vegetables.
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Region: Philippine