Hala! Empanada!

CEBU, Philippines — A favorite heirloom snacks items among Filipinos is the empanada.

Empanada is a pastry turnover filled with savory ingredients, baked or fried.

It is one of many Philippine culinary items that originate from Spain.

It is common knowledge that Filipino cuisine has a strong Hispanic influence, alongside the Chinese.

Empanada is filled with a mix of meat and spices; the meat is either beef or pork or chicken. There are actually many variations with regard to the filling. Its preparation is a little tedious, but it is not very hard.

The ‘hard’ part of the process is making the dough and wrapping the filling with the dough. That’s why certain families would treasure their own empanada recipe. It is symbolic of the dedication of their women to serve food to nourish and delight family members.

Frying is the most convenient way of cooking empanada.  But if grease is an issue, it can also be baked.

Those who want to start an empanada tradition in the family may try the following Pork Empanada recipe from the website http://www.panlasangpinoymeatrecipes.com:

Pork Empanada

Ingredients:

For the pastry

6 cupsall-purpose flour

½ cup white sugar

1 tsp. baking powder

1 tsp. fine salt

6 tbsp. shortening or butter

1 cup cold water

cooking oil for frying

For the filling

4 tbsp.cooking oil

4 clovesgarlic, minced

2 whiteonions, minced

1 kilo ground pork

2 tsp. granulated seasoning

½ tsp. fine salt

? tsp. ground black pepper

½ cup raisins

1 cup green peas

2 medium size potatoes, cut into small cubes

1 pc carrot, cut into small cubes

1 red bell pepper, finely chopped

½ cup water

3 tsp. sugar

Procedure:

To make the pork filling

•In a large skillet, heat oil and sauté garlic and onions until onions are cooked.

•Add in ground pork and stir cook for a few minutes.

•Then add salt, pepper and granulated seasoning.

•Stir cook for 1 minute then add potatoes, carrots and water.

•Simmer for at least 5 minutes and stir cook to prevent the meat from sticking on the pan and to cook it evenly.

•Add in the raisins, peas, bell peppers and sugar and adjust the seasonings.

•Cook for 2 minutes more or until the liquid has almost evaporated. Set aside to cool.

To make the pastry dough

•Combine flour, white sugar, baking powder and salt. Mix the dry ingredients using a wire whisk.

•Add in the pieces of butter to the dry ingredients and mix them until the butter is well mixed with the flour mixture.

•Add in the water and knead until the mixture turns into a smooth dough.

•Grab about 4 tablespoon of dough and form it into a ball. Do the same for the rest of the dough.

•Put in the refrigerator for about 20 minutes. In the meantime prepare a clean surface, like a chopping board, and dust with flour.

•Get a piece of dough and press it on the surface of the chopping board until it become flat.

•Using a rolling pin, flatten it further until thickness become at least half a centimeter thick.

•Place 4 tablespoon of filling on the center of the flattened dough.

•Fold the dough and seal the round edges by crimping or folding it.

•You can also seal the edges by pressing a fork. Do the same for the rest of the dough and filling.

•In a deep frying pan, heat oil about 3 cups and deep fry the empanadas for 3 to 5 minutes or until the empanadas turns golden brown.

Place the empanadas in a bowl lined with paper towels to drain excess oil. Then transfer to a plate and serve.