Recipe by demi_quinn
This is a Filipino (spanish inspired probably) food that I think resembles a sort of turnover. Someone requested this before on the message board. I got this form the recipes given to us in HS. Dont know how long it would take and make
Top Review by #39568
This is a great filipino recipe. I never use pickle relish nor garbanzo beans (my preference)but it always tasted great. For anyone who doesnt want to fry these...they are also great if baked in 350F until slightly brown.Thanks for posting!
- 946.36 ml flour
- 3 egg yolks, beaten
- 29.58 ml sugar
- 1.23 ml salt
- 158.51 ml water
- 1 kg ground pork
- 4 potatoes, diced
- 118.29 ml raisins
- 59.14 ml lard
- 59.14 ml sugar
- 2.46 ml msg
- 1 chopped onion
- 29.58 ml sweet pickle relish
- 236.59 ml boiled minced garbanzo beans
- 118.29 ml water
- salt and pepper
Directions See How It's Made
- Mix beaten eggs, water, salt and sugar and mix well.
- Add this to the flour and knead well until very smooth.
- Let rest for 10-15 minutes.
- Roll on board slightly dusted with cornstarch until very thin.
- With pork lard brush surface thoroughly.
- Start rolling tightly as jelly roll.
- Cut very fine around 2 mm.
- Set aside.
- On the same dough, pinch a portion and make as many as the ojadre (the rolled one) put the ojadre on top of the small ones, brush with melted lard, cover with banan leaf as thin as posible to a round form.
- Put 1 tbsp filling in the center, put 1 sliced of hard boiled eggs, form the empanada, as turnover, flute the edges and fry in deep hot fat until golden brown.
- To prepare filling: heat lard, add garlic, onions and ground pork.
- Cook for a while.
- Add diced potatoes and all the ingredients, cook until all ingredients are tender.
- Season to taste.
- Add 4 tbsp flour, stir very welll until all ingredients have blended.
- Let cook until ready to use.