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Ilocano Empanada Recipe


Empanada Dough:

  • 1/2 + 1/4 cup mochiko rice flour

  • 3/4 cup water

  • 1 tbsp atsuete oil

  • salt


  • 1 pc green unripe papaya (grated)

  • 2 pcs chorizo, finely chopped

  • kesong puti, cut into small cubes

  • 10 quail eggs

  • salt and pepper

  • oil, for deep frying

How To Make Ilocano Empanada:

Empanada Dough:

  1. Mix ingredients in a bowl and knead dough lightly.

  2. Take about a 1/8 cup of dough and flatten with rolling pin in between plastic wraps or wax paper.

  3. Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.


  1. In a small pan with a bit of olive oil, cook the chorizo and add the grated papaya until it has softened a little. Let cool.

  2. Spoon out 1 tablespoon of filling to flattened dough and crack a quail in the middle egg. Seal the sides and deep fry in the preheated deep fryer.

  3. Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with garlic vinegar on the side.

Recipe Source:

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