Cruncy empanada Ilocano ala Liza

These empanadas are made with rice flour and so they are gluten free.

I had never tried these untill I came across a vendor when I was in Oslo celebrating the Filipino independents day. They were quite popular and the vendors selling these could not make them fast enough and had a long waiting list. Nothing to do then than add my name to the list and I finaly got my empanada after a three hour wait.
Ilocos i a region on the the Philippines most northern Island and consists of 4 different provinces.
I made my version of this Filipino snack since I could not get hold of  annatto  powder that gives the empanadas its color.

Annatto is a dye/food coloring that is much used in South America and some places in Asia. It is also used to color cheeses such as Cheddar, Gloucester, Red Leicester. In Spanish dishes where you use saffron the saffron can be replaced by annatto powder. Annatto has a slightly peppery and nutmeg like taste.

Since I did not have any annatto powder , I used rice flour and yellow cornflour to give the empanadas som color, yellow instead of orange

This makes about 6 empanadas

Dough
250 g rice flour
250 g corn flour
3 tbsp taste neutral oil
1 tsp salt
1 pinch pepper
1 pinch nutmeg
5,5 dl water
Mix all the ingredients in a bowl untill you get a nice doughy consistency.
If it is to dry add 50/50 oil and water, to wet and 50/50 rice and corn flour. Adjust the dough as you see fit.
Meat filling

200 g minced pork
1/2  finely chopped onions
2-3 cloves of minced garlic
2 tbsp balsamic vinegar

salt and pepper

Mix al the ingredients together and let it sit for a little while, so all the flavours get mixed together. Saute the meat and set a side.

Vegetable filling
1 glove minced garlic
1/2 onion cut in thin strips
3 dl bean sprouts
3 dl Shredded cabbage
2 tbsp oil
6 eggs

Saute all the vegetable until nice and limp

Heat up the oil so it is ready for frying

Take a piece af the dough and roll it as thinly as possible between two sheets of plastic. It is easier this way and the empanadas are easily loosened from the surface

Place 2-3 spoonfuls of vegetable on the flattened dough and make a nest.

Crack an egg in the middle of the nest.

Place 2-3 spoonfuls of the meat filling on top.

Fold the dough in two

pinch the edges together and cut off excess dough.

Fry the empanadas crisp on medium heatfor about 5-7 minutes on each side untill they are nice and golden.

Remove the empanadas and let them drain.

Enjoy them while they are hot.

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