📝 About This Recipe
Hailing from the historic streets of Vigan, Ilocos Sur, this iconic Filipino pastry is a masterclass in texture and flavor. Unlike its baked Spanish cousins, the Vigan Empanada features a signature thin, shatteringly crisp rice flour crust tinted orange with annatto. Inside, it's packed with savory Vigan longganisa, shredded green papaya, and a perfectly cooked whole egg, creating a smoky, salty, and satisfying pocket of heritage.
🥗 Ingredients
The Rice Flour Crust
- 1.5 cups Rice Flour (not glutinous rice flour)
- 1/2 cup Annatto Seeds (Achuete) Water (seeds soaked in warm water then strained for deep orange color)
- 1 tablespoon Vegetable Oil (plus extra for deep frying)
- 1/4 teaspoon Salt
The Savory Filling
- 300 grams Vigan Longganisa (casings removed and meat crumbled)
- 2 cups Green Papaya (finely shredded or grated)
- 6-8 pieces Fresh Eggs (one egg per empanada)
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 1/2 teaspoon Black Pepper (freshly ground)
The Dipping Sauce (Sukang Iloko)
- 1/2 cup Ilocos Cane Vinegar (dark, naturally fermented vinegar)
- 1 small Red Onion (minced)
- 1-2 pieces Bird's Eye Chili (Siling Labuyo) (crushed)
- 1 pinch Salt and Pepper (to taste)
👨🍳 Instructions
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1
Prepare the dough by combining rice flour and salt in a large mixing bowl. Gradually pour in the annatto water and oil, mixing until a smooth, pliable dough forms that doesn't stick to your hands.
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2
Divide the dough into 6-8 equal portions. Roll each into a ball, cover with a damp cloth, and let rest for 15 minutes to hydrate the flour.
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3
In a skillet over medium heat, sauté the garlic and onions until fragrant. Add the crumbled Vigan longganisa meat and cook until browned and slightly crispy. Set aside to cool.
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4
Blanch the shredded green papaya in boiling water for 30 seconds, drain immediately, and squeeze out all excess moisture using a cheesecloth. This ensures the crust doesn't get soggy.
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5
Prepare your workspace by laying out a sheet of greaseproof paper or a banana leaf lightly brushed with oil. This is crucial for handling the thin dough.
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6
Place one dough ball on the paper and flatten it into a very thin 7-8 inch circle using a rolling pin or the bottom of a heavy plate.
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7
Place a thin layer of shredded papaya in the center of the dough, leaving a small 'well' or indentation in the middle.
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8
Add about 1.5 tablespoons of the cooked longganisa meat into the well, then carefully crack one fresh egg on top of the meat.
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9
Using the paper to help you, fold the dough over to create a half-moon shape, sealing the edges firmly. Use the edge of a plate to trim the excess dough and create a clean, semi-circular seal.
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10
Immediately slide the empanada into a deep pan of very hot oil (375°F/190°C). Do not let the filled empanada sit on the counter or the egg will soak through the dough.
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11
Deep fry for 3-4 minutes, splashing hot oil over the top with a ladle, until the crust is hard and crisp. The color should be a vibrant, toasted orange.
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12
Drain on a wire rack or paper towels for 1 minute before serving. Repeat with the remaining dough and filling.
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13
Whisk together the Ilocos vinegar, minced onions, and chili in a small bowl to serve alongside the hot empanadas.
💡 Chef's Tips
The secret to a crisp crust is using pure rice flour; do not substitute with all-purpose flour or it will be chewy rather than crunchy. Always squeeze the papaya until it is bone-dry to prevent the dough from tearing. Work quickly once the egg is cracked into the dough—the longer it sits, the higher the chance the dough will break. Use a plate's edge to seal and cut the empanada in one motion for that authentic, rustic street-food look. If you cannot find Vigan longganisa, use any garlicky, sour pork sausage and add a splash of vinegar and extra garlic while sautéing.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Ilocos vinegar for dipping. Pair with a cold glass of Sago't Gulaman or a local lager to balance the richness. Traditionally eaten by hand—crack the top slightly and pour a little vinegar inside before taking a bite. Serve as a heavy mid-afternoon snack (merienda) or a light dinner. Accompany with a side of pickled ginger or papaya (atchara) for extra acidity.