North Lovin’: Ilocos Empanada

9 months ago

Ilocos Empanada



Makes 6 pieces


3-4 pcs Ilocos longganisa

2 Tbsps Vegetable oil or the oil from the longganisa

4 cloves Garlic, minced

1 piece White onion, julienned or cut into thin strips

2 cups Green papaya, grated

1/2 cup Monggo seeds, boiled until tender

6 pieces Medium egg yolks



1 ½ cups Rice flour

¾ cup Water

1 Tbsp Vegetable oil

  • Few drops of orange food color


  1. In a skillet, cook longganisa until lightly browned. When sausage is cooked, transfer to a bowl to cool. Peel off casing.
  2. In the same pan and oil, sauté garlic and onions. Add in grated papaya and monggo and cook for 2 minutes. Season with salt and pepper.
  3. For the crust, mix all ingredients in a bowl and knead dough lightly. Take about 2-3 tablespoons of dough and flatten with a rolling pin into a circular shape about the size of a small plate.
  4. Spoon out 2-3 tablespoons of filling onto the center of the flattened dough, sprinkle cooked longganisa bits and crack a piece of fresh egg, discarding the egg white. Fold into a half moon and seal the sides by pressing edges. Deep-fry in a pre-heated frying pan with hot cooking oil until golden and crispy. Serve with Ilocos vinegar.


Recipe by Chef Kat Pascual

Photographed by Floyd Jhocson of Studio 100




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