Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup butter, chilled and cubed
- 1/4 cup water
- 1/2 cup talangka (crab fat)
- 1/4 cup ground pork
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup raisins
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Empanada cutter or a round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the flour and chilled butter. Mix until the mixture resembles coarse crumbs.
2. Gradually add water and mix until the dough forms a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. In a pan, sauté the ground pork until browned. Add the onions, tomatoes, bell peppers, carrots, and celery. Cook until the vegetables are soft.
4. Add the talangka and raisins. Season with salt and pepper to taste. Mix well and let it cool.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough on a floured surface until it is about 1/8 inch thick.
7. Use an empanada cutter or a round cookie cutter to cut out circles from the dough.
8. Spoon about 1 tablespoon of the talangka filling onto the center of each circle.
9. Fold the dough over the filling and press the edges together to seal.
10. Place the empanadas on a baking sheet lined with parchment paper.
11. Brush the empanadas with vegetable oil.
12. Bake for 20-25 minutes or until golden brown.
13. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 18g
Protein: 4g
Sodium: 140mg
Fiber: 1g
Sugar: 3g
Substitutions for ingredients:
- You can use shortening or lard instead of butter.
- You can use ground beef or chicken instead of ground pork.
- You can use any combination of vegetables that you like.
Variations:
- You can add cheese to the filling.
- You can make a sweet version by using a fruit filling instead of the talangka filling.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour.
- Don't overfill the empanadas or they will burst open during baking.
- Brushing the empanadas with vegetable oil will make them crispy.
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 (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Serve the empanadas with a side salad or soup.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Tomato soup
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more flour.
Food safety advice:
- Make sure the ground pork is cooked through before adding the vegetables.
- Store the empanadas in the refrigerator to prevent foodborne illness.
Food history:
Empanadas originated in Spain and were brought to the Philippines during the Spanish colonization. The Filipino version usually has a savory filling and is often served as a snack or appetizer.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve the empanadas as an appetizer or snack.
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Region: Philippine