On a bustling street corner in Ilocos, the delicious aroma of frying pastries wafts through the air, beckoning hungry passersby. This moment captures the essence of the Authentic Ilocos Empanada—an irresistible snack that’s packed with flavor and history. Its vibrant orange shell and savory filling of ground pork, vegetables, and hard-boiled egg deliver a comforting culinary experience perfect for any occasion. This recipe is not just a treat; it’s a great family-friendly meal that’s both budget-conscious and fun to make. Dive into this easy-to-follow guide and discover how to bring the taste of Filipino street food into your own kitchen. Are you ready to take your snack game to the next level?
Why Choose Authentic Ilocos Empanada?
Crispy, golden perfection: Enjoy the irresistible crunch of a well-fried empanada, with a texture that will make your taste buds dance.
Rich, savory filling: The combination of ground pork, potatoes, and spices creates an explosion of flavor, reminiscent of traditional Filipino cuisine.
Fun for the whole family: Kids and adults alike will love assembling these delights together, making mealtime a shared experience.
Versatile and budget-friendly: Adapt the filling to your preference, whether with ground chicken, beef, or even a vegetarian medley, all without breaking the bank!
Perfect for any occasion: Serve them as a snack, appetizer, or main dish paired with a side of dipping sauce, just like the famous Mexican Guacamole or Chorizo Potato Soup.
Quick to make at home: With straightforward steps, you’ll have these flavorful treats ready in no time, turning your kitchen into a bustling street market!
Authentic Ilocos Empanada Ingredients
For the Dough
• All-Purpose Flour – Provides structure to the empanada dough. Substitution: For a gluten-free version, use a gluten-free all-purpose flour blend.
• Water – Hydrates the dough, allowing it to come together. Use cold water for best results.
• Orange Annatto Oil (Achiote Oil) – Adds color and a mild flavor to the dough. Substitution: Regular vegetable oil can be used, but color will be less vibrant.
• Salt – Enhances flavor. Essential for both dough and filling.
For the Filling
• Ground Pork – The main protein in the filling, providing richness. Substitution: Ground chicken or beef may be used.
• Diced Potatoes – Adds texture and heartiness to the filling. Substitution: Sweet potatoes for a different flavor.
• Diced Carrots – Lends sweetness and slight crunch to the filling. Can be omitted if not preferred.
• Chopped Onions – Offers aromatic depth to the filling. Substitution: Use shallots for a milder taste.
• Diced Green Bell Peppers – Contributes freshness and color. Substitution: Any bell pepper color can be used.
• Chopped Green Onions – Adds a fresh, sharp flavor. May be replaced with regular onions or omitted.
• Hard-Boiled Eggs – Provides a comforting texture and richness in the filling. Use fewer eggs for a lighter filling.
• Black Pepper – Adds warmth and flavor complexity. Adjust to taste.
For Frying
• Vegetable Oil (for frying) – Required for frying to ensure a crispy texture. Use any oil suitable for high heat frying, like canola.
Step‑by‑Step Instructions for Authentic Ilocos Empanada
Step 1: Make the Dough
In a large mixing bowl, combine all-purpose flour, cold water, ½ cup of orange annatto oil, and a pinch of salt. Stir the mixture until a dough forms, then knead on a floured surface for about 5-7 minutes until it feels smooth and elastic. Allow the dough to rest, covered with a clean cloth, for 30 minutes to let the gluten relax.
Step 2: Prepare the Filling
In a skillet over medium heat, add a drizzle of oil and sauté chopped onions until they become translucent, about 3-4 minutes. Add in the ground pork, diced potatoes, and carrots; season with salt and black pepper. Cook for approximately 10 minutes, stirring frequently, until the pork is browned and the vegetables are tender. Incorporate the chopped hard-boiled eggs and green onions, mixing well before removing from heat.
Step 3: Assemble Empanadas
Once the dough has rested, divide it into small balls, about the size of a golf ball. Roll each piece into a thin circle on a floured surface. Place a generous spoonful of the savory filling in the center of each circle, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, using a fork to crimp the edges for an added design and secure closure.
Step 4: Fry
In a deep frying pan, heat enough vegetable oil over medium-high heat until it reaches around 350°F (175°C). Carefully add the assembled empanadas in batches, ensuring not to overcrowd the pan. Fry them for about 3-5 minutes on each side or until they achieve a beautiful golden brown color and become crispy. Once cooked, drain the empanadas on paper towels to absorb excess oil.
Make Ahead Options
These Authentic Ilocos Empanadas are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the filling up to 3 days in advance; simply sauté the ingredients as instructed and let them cool before refrigerating in an airtight container. The dough can also be made ahead and chilled for up to 24 hours; just be sure to wrap it tightly to prevent drying out. When ready to serve, roll the dough and assemble the empanadas, then fry them until golden and crispy. This way, you’ll have delightful, homemade snacks without the last-minute rush!
Expert Tips for Authentic Ilocos Empanada
Dough Consistency: Ensure the dough isn’t too sticky. If it feels tacky, add a little more flour while kneading for a smoother texture.
Frying Temperature: Maintain the oil temp at 350°F (175°C) for perfectly crispy empanadas. Check with a small piece of dough; it should sizzle upon contact.
Sealing Edges: Crimp the edges well with a fork to prevent any filling from leaking out during frying, preserving that delicious Authentic Ilocos Empanada experience.
Batch Frying: Don’t overcrowd the pan! Fry in small batches to keep the oil temperature consistent, which ensures they cook evenly without becoming greasy.
Storage Solution: If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven for crispy results rather than the microwave.
Storage Tips for Authentic Ilocos Empanada
Fridge: Store leftover empanadas in an airtight container for up to 3 days to keep them fresh and flavorful.
Freezer: For longer storage, freeze empanadas in a single layer on a baking sheet before transferring them to an airtight freezer bag. They can last for up to 3 months.
Reheating: Reheat frozen empanadas directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes until heated through and crispy.
Room Temperature: Avoid leaving empanadas at room temperature for more than 2 hours to maintain their quality and safety.
Authentic Ilocos Empanada Variations
Feel free to let your creativity shine as you explore different twists and swaps for these delightful empanadas!
Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose blend for a gluten-free version.
Vegetarian Delight: Replace ground pork with a mix of sautéed mushrooms and lentils for a savory, meatless filling. This variation captures the essence of the empanada without compromising on flavor.
Cheesy Goodness: Add shredded cheese, such as cheddar or mozzarella, to the filling for a melty, savory surprise in each bite.
Sweet Potato Swap: Use diced sweet potatoes in place of regular potatoes for a subtly sweet flavor that pairs beautifully with the spices.
Spicy Kick: Mix in diced jalapeños or a dash of chili powder for those who crave an extra heat level in their empanadas. This addition will excite your taste buds and keep things interesting.
Different Meats: Experiment by using ground beef or chicken in the filling to offer a delightful change. Each meat brings its unique flavor profile and texture.
Colorful Peppers: Swap the green bell peppers for red, yellow, or orange bell peppers for a sweet twist and vibrant color in your filling.
Pair these scrumptious variations with delightful dipping sauces, like the zesty flavors of Mexican Guacamole or the warming comfort of Chorizo Potato Soup, and watch your family indulge in these crispy, savory treats!
What to Serve with Authentic Ilocos Empanada?
Savor the warmth of your home-cooked meal as these crispy delights bring family together around the table.
- Spicy Vinegar Dip: A tangy and spicy sauce that enhances the savory flavors of the empanada. Perfect for those who love a kick!
- Coconut Rice: The sweetness of coconut rice complements the hearty filling, making every bite a tropical treat.
- Fresh Vegetable Salad: Crisp greens and colorful veggies add freshness and balance, creating a delightful contrast to the crispy empanadas.
- Garlic Aioli: This creamy, garlic-infused dip provides a rich and flavorful pairing, bringing a delightful creaminess to each bite.
- Sinigang (Sour Soup): A warming, tart soup that enriches the meal, its acidity brightens the flavors of the empanadas beautifully.
- Tropical Fruit Smoothie: Blend bananas, mangoes, and coconut milk for a refreshing drink that complements the savory and spiced notes of the dish.
- Ube Dessert: End your meal on a sweet note with this vibrant purple dessert, offering a sweet taste that beautifully contrasts with the savory empanadas.
- Iced Lemonade: This refreshing beverage not only quenches thirst but also cuts through the richness of the fried empanadas, leaving you refreshed.
Authentic Ilocos Empanada Recipe FAQs
How do I choose the ripeness of vegetables for my empanada filling?
Absolutely! Selecting ripe vegetables is key to achieving a delicious filling. Look for firm, vibrant potatoes and carrots without dark spots or blemishes. If using bell peppers, choose ones that feel heavy for their size and have smooth skin. Fresh ingredients make a world of difference in flavor!
What’s the best way to store leftover empanadas?
Leftover empanadas should be stored in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and flavorful! When you’re ready to enjoy them again, I recommend reheating in the oven at 375°F (190°C) for about 10-15 minutes. This method makes the crust crispy again!
Can I freeze the empanadas, and if so, how?
Very! To freeze your Authentic Ilocos Empanadas, first allow them to cool completely after frying. Arrange them in a single layer on a baking sheet and freeze for about 1-2 hours until solid. Then, transfer them to an airtight freezer bag. They can be frozen for up to 3 months! When ready to eat, reheat directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes.
What should I do if my dough is too sticky?
If you find your dough is too sticky when you’re making the empanadas, don’t worry! Sprinkle a little more flour onto your work surface or knead in a bit of flour until it reaches a smooth, pliable consistency. Just remember to add gradually so you don’t overdo it!
Are there any dietary considerations for pets or allergies with this recipe?
Absolutely! This recipe contains ingredients like ground pork, eggs, and vegetables, which could pose allergies for some. Always check with your family members before serving to ensure no one has allergies or sensitivities. Additionally, it’s best to avoid giving pets any fried foods or items seasoned with onion, as they can be harmful to pets.
Can I make a vegetarian version of Authentic Ilocos Empanada?
Yes, indeed! For a vegetarian-friendly twist, simply substitute the ground pork with a mixture of mushrooms, lentils, or a variety of vegetables like zucchini and spinach. Make sure to season well to maintain that delicious flavor profile, and you’re all set for a delightful meat-free option!
Authentic Ilocos Empanada: Crispy, Savory Comfort in Every Bite
Ingredients
Equipment
Method
- In a large mixing bowl, combine all-purpose flour, cold water, orange annatto oil, and a pinch of salt. Stir until a dough forms and knead on a floured surface for 5-7 minutes until smooth and elastic. Allow resting for 30 minutes.
- In a skillet over medium heat, add oil and sauté chopped onions until translucent, about 3-4 minutes. Add in ground pork, diced potatoes, and carrots; season with salt and black pepper. Cook for about 10 minutes, stirring frequently, until the pork is browned and vegetables are tender. Mix in chopped hard-boiled eggs and green onions, then remove from heat.
- Divide the rested dough into small balls, roll each into a thin circle. Place filling in the center, fold to create a half-moon shape, and seal the edges using a fork.
- In a deep frying pan, heat vegetable oil over medium-high heat to about 350°F (175°C). Fry empanadas in batches for 3-5 minutes on each side until golden brown. Drain on paper towels.
