Ingredients with Measurements:
- 1 pack Pampanga longganisa (10-12 pieces)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold water
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup diced onions
- 1/4 cup diced tomatoes
- 1/4 cup diced potatoes
- 1/4 cup diced carrots
- 1/4 cup diced bell peppers
- 1/4 cup grated cheese
- Cooking oil for frying
Special equipment needed:
- Rolling pin
- Empanada mold (optional)
Step-by-step instructions:
1. In a bowl, mix the flour and salt. Add the cold water and vegetable oil. Mix until a dough forms. Knead the dough for 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. In a pan, cook the Pampanga longganisa until browned. Remove from the pan and let it cool. Once cooled, remove the skin and chop the meat into small pieces.
3. In the same pan, sauté the onions, tomatoes, potatoes, carrots, and bell peppers until tender. Add the chopped longganisa and grated cheese. Mix well and set aside.
4. Preheat the oil in a deep frying pan.
5. Roll out the dough on a floured surface. Cut out circles using a round cutter or a glass. Place a spoonful of the longganisa filling in the center of each circle.
6. Beat the egg in a bowl. Brush the edges of the dough with the beaten egg. Fold the dough over the filling and seal the edges. Use a fork to crimp the edges.
7. Fry the empanadas in hot oil until golden brown. Drain on paper towels.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Frying oil temperature: 350°F
Serving size:
This recipe makes 10-12 empanadas.
Nutritional information:
Calories per serving: 280
Fat: 15g
Carbohydrates: 27g
Protein: 8g
Substitutions for ingredients:
- You can use any type of sausage or ground meat instead of Pampanga longganisa.
- You can use any type of cheese that melts well.
- You can add or substitute other vegetables such as peas, corn, or green beans.
Variations:
- You can add a beaten egg to the filling for a creamier texture.
- You can add hot sauce or chili flakes for a spicy kick.
- You can use a different type of dough such as puff pastry or pie crust.
Tips and tricks:
- Make sure the dough is well-rested before rolling it out.
- Use a fork to crimp the edges of the empanadas to prevent the filling from leaking out.
- You can freeze the empanadas before frying them. Just place them on a baking sheet lined with parchment paper and freeze for 1 hour. Once frozen, transfer them to a freezer bag and store for up to 3 months.
Storage instructions:
Store the cooked empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a preheated 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 salad or rice.
Suggested side dishes:
Green salad, potato salad, or garlic rice.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas are leaking, make sure the edges are well-sealed.
Food safety advice:
Make sure the longganisa is cooked through before adding it to the filling.
Food history:
Empanadas are a popular snack or street food in many countries, including the Philippines. The filling can vary from meat to vegetables to fruits.
Flavor profiles:
Savory, slightly sweet, and cheesy.
Serving suggestions:
Serve the empanadas as a snack or appetizer.
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Region: Philippine