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Vigan Empanada
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5 from 1 vote

How to Make Vigan Empanada

Vigan Empanada is a crispy, deep-fried pastry filled with savory longganisa, grated papaya, and egg, delivering a delightful combination of textures and bold Ilocano flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Filipinoi
Keyword: empanadang ilokos, vigan empanada
Servings: 6 pcs
Calories: 157kcal
Author: Manny

Ingredients

Empanada dough ingredients:

  • 1 1/2 cup rice flour (ordinary rice flour not glutinous rice)
  • 1/2 tsp. annatto powder or 1 Tbsp. annatto seeds
  • 1 cup water
  • 1 tsp. salt
  • 2 Tbsp. cooking oil

Empanada Filling ingredients:

  • 1 pc green Unripe papaya, grated
  • 8 pcs. Vigan longganisa chopped (remove the casing)
  • 1 pc white onion chopped
  • 3 cloves garlic minced
  • 6 pcs raw eggs
  • salt and pepper to taste
  • Cooking Oil for deep frying

Kitchen utensils:

  • wax paper
  • rolling pin

Instructions

How to make Vigan Empanada:

  • In a pan, put water, cooking oil, salt and annatto powder. Bring to a boil. If you are using annatto seeds, put the annatto seeds in a small metal strainer and soak it in the water while boiling. Then remove it after 1 to 2 minutes.
  • Put the rice flour in the pan then stir with a wooden spatula or spoon. Stir until the water is absorbed by the rice flour and continue mixing until it forms into a dough and dry to the touch. Remove from heat and cool.
  • Knead the dough until smooth and divide the dough into six equal parts and form into balls. Set aside.
  • In a pan, heat oil and saute garlic and onions until fragrant. Add the longganisa and saute until cooked. Season with salt and pepper to taste.
  • To assemble the Vigan empanada; Arrange the ingredients in separate bowls or containers; the longganisa, grated papaya, eggs, and dough. Lay a piece of the wax paper on a flat surface and put a dough ball(brush some oil on the wax paper and the dough). Put another wax paper on top of the dough and flatten it with your palm. Then roll it with a rolling pin until flattens into a circle and about 1/8 inch thick. Similar to making a thin crust pizza dough.
  • Remove the wax paper on the top surface and fill it in the center with some grated papaya and longganisa, about 1 1/2 tablespoons of each of the ingredients. Make a hollow space on the center of the filling and crack a raw egg on it.
  • Immediately fold the empanada into a semi circle shape and seal the edges. You can use a plastic plate to trim the edges and make a nice rounded edge. Do the same to the rest of the ingredients. Deep fry the empandas until golden brown and crisp. After cooking, place on a wire rack or paper towels to drain excess oil. Serve hot with sukang iloko as a dipping sauce. Enjoy!

Notes

Cooking Tips for Vigan Empanada:

Perfecting the Dough Texture

The key to a crispy yet durable empanada shell lies in the dough's consistency. Use rice flour and be sure to knead it until smooth, but avoid overworking it, which can make the dough tough. Roll it out thin, about 1/8 inch, so it fries evenly and crisps up without breaking.

Preparing the Filling

For the best flavor, sauté the longganisa with garlic and onions until fully cooked and fragrant. Make sure the grated papaya is fresh and squeezed of excess moisture to prevent sogginess. Keep the filling ingredients separate and ready before assembling to avoid delays that can dry out the dough.

Frying to Golden Perfection

Heat the oil thoroughly before frying to ensure the empanada crisps up quickly and doesn't absorb too much oil. Fry in small batches, carefully turning the empanadas to achieve an even golden-brown color. Once done, drain them on paper towels or a wire rack to remove excess oil and maintain their crunch.