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Ingredients
- Yields 8 pieces
500ml cooking oil
350 g flour
3 g salt
90 g cold butter, diced
60 ml cold water
1 small egg
5 ml white vinegar
filling:
400g pork
120ml soy sauce
120ml water
60ml vinegar
4 cloves garlic
2pcs bay leaf
2g peppercorns
15g brown sugar
Adobo Empanada (Fried Meat Pies)
Stemming from the Spanish word ‘Empanar’ or to wrap in bread, empanadas are essentially baked or fried pastry with filling. These pocket pies can be found in South Europe, Latin America and the Philippines and the ingredients used in the fillings are dependent on the country of origin. Adobo Empanada is the Filipino version and as the name suggests, the pork filling is marinated with adobo seasoning, resulting in its signature sweet-sour flavor. Serve hot and eat immediately for a satisfying snack.
- Medium
- 20 min
- 10 min
- 10 min
- 3 steps
- 15 Ingredients
- Medium
- 3 steps
- 15 Ingredients
- 20 min
- 10 min
- 10 min
Instructions
-
Making the dough
- Sift 350g flour and 3g salt into a large mixing bowl.
- Next, add the cold butter into the bowl. Using your hands, mix it until you have a crumb-like mixture.
- In a separate bowl, prepare the wet mixture by whisking together 120ml water, 1 small egg and 5ml vinegar.
- Gradually pour the wet mixture into the flour mixture while stirring to form a dough.
- Next, sprinkle flour onto a smooth surface and knead the dough for 5 minutes.
- Transfer the dough into a bowl and cover it with plastic/cling wrap. Chill for an hour in the refrigerator.
- After chilling for an hour, sprinkle flour onto a smooth surface and roll and flatten the dough into a rectangle of about 5mm thick.
- Cut the flattened dough into 8 circles (4 inches in diameter).
-
Prepare and cook the Adobo filling
- Saute 4 cloves garlic, 2g of peppercorns in medium heat.
- Add 400g pork, 120ml soy sauce, 120ml water, 15g brown sugar and 2 pcs of bay leaf. Cook for 20 minutes until tender.
- Add 60ml vinegar, and cook for another 5 mins without stirring.
- Remove the pork and from the pan and let it cool for how long?
-
Assemble and fry the Empanada
- Shred the cooked pork Adobo into a bowl
- Grab a piece of dough and add 50g (or around 1tsp) of the Adobo filling on the center of each dough
- Fold in half and crimp the edges to seal.
- Heat a frying pan over a medium heat, and deep-fry the Empanadas with 500ml cooking oil for 5 minutes, or until golden.
- Place the fried Empanadas on an oil draining tray, and transfer to a serving plate.
Plate and Serve!
Serve and eat immediately while it's hot!
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Ingredients
- Yields 8 pieces
-
500ml cooking oil
350 g flour
3 g salt
90 g cold butter, diced
60 ml cold water
1 small egg
5 ml white vinegar
-
filling:
400g pork
120ml soy sauce
120ml water
60ml vinegar
4 cloves garlic
2pcs bay leaf
2g peppercorns
15g brown sugar
Nutrition
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