Empanaditas

Again, during the jobless years of my life back in 2005 and 2006, I made empanaditas to sell on the streets of Washington (Pio del Pilar, Makati. Not D.C.) I made good money out of it. Iba-ibang filling--chicken, beef, pork... even apple and pineapple! Sarap!

Recently, I made some pork empanaditas. I want to share with you the recipe and behind the scenes photos.

Pork Empanada

1 & 1/2 cup all purpose flour
1/2 cup flour for dusting
4 tbsp lard or vegetable shortening
1 tbsp margarine or butter
1/4 cup warm water
4 tbsp granulated sugar
pinch of salt

Mix all ingredients together except water in a bowl. Using the back of a fork, press down the mixture until crumbly. Slowly add warm water, a tablespoon at a time while continuing to mix the dough. When done with the water, knead the dough for about 4 minutes. It should look something like the 2nd picture above. Roll out using a rolling pin or wine bottle on a well dusted worksurface then make round portions with a cutter or a jar lid (about 5" diameter). About 1/4' thick. Dust with flour and pile up to 5 pcs. together and refrigerate fo about 10 minutes.

For the filling, saute 200grams ground pork, onion, garlic and 1 c up diced potatoes. Add kintsay towards the end of cooking. Transfer into a strainer with a bowl underneath to drain off excess fat.

Fill each dough with 1 tbsp of the meat on one side and fold the other side to form half moons. Seal the pastry on where the edges meet by pressing down a fork on the edges.

Deep fry in hot oil or bake in the oven for about 20 minutes at 350 F. Brush the pastry with eggwash if you chose to bake them.

Now, here's what I can say: