Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1/2 cup Dinuguan (Filipino pork blood stew)
- 1/4 cup diced potatoes
- 1/4 cup diced carrots
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, cornmeal, and salt. Mix well.
2. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Gradually add the cold water and mix until the dough comes together.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
6. In a separate pan, sauté the potatoes, carrots, onions, and bell peppers until tender.
7. Add the Dinuguan and mix well. Cook for another 5 minutes.
8. Preheat the oven to 375°F.
9. Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
10. Cut the dough into circles using an empanada mold or a round cookie cutter.
11. Spoon about 1 tablespoon of the Dinuguan mixture onto the center of each dough circle.
12. Fold the dough over the filling and seal the edges by pressing with a fork.
13. Brush the empanadas with beaten egg.
14. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 178
Fat: 11g
Carbohydrates: 17g
Protein: 4g
Substitutions for ingredients:
- Cornmeal can be substituted with masa harina or all-purpose flour.
- Butter can be substituted with vegetable shortening or lard.
- Dinuguan can be substituted with ground pork or beef.
Variations:
- Add cheese to the filling for a cheesy Dinuguan empanada.
- Use a different type of meat for the filling, such as chicken or beef.
Tips and tricks:
- Make sure the butter is cold to achieve a flaky crust.
- Don't overfill the empanadas to prevent them from bursting open.
- Chill the empanadas before baking to prevent them from shrinking.
Storage instructions:
Store the 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 fresh herbs.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side of garlic rice or a salad.
Suggested side dishes:
Garlic rice or a salad.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the empanadas burst open while baking, try sealing the edges more tightly.
Food safety advice:
Make sure the Dinuguan is fully cooked before using it as a filling.
Food history:
Empanadas are a popular snack or meal in many countries, including the Philippines. The Dinuguan filling adds a unique twist to this classic dish.
Flavor profiles:
The Dinuguan filling is savory and slightly tangy, while the crust is buttery and flaky.
Serving suggestions:
Serve the empanadas as a snack or as a main dish with a side of garlic rice or a salad.
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Region: Philippine