Chef Myles
Ingredients
Dough Ingredients:
- 1 ½ cups all-purpose flour
- 1 small egg yolk
- ½ tsp sugar
- ⅛ tsp salt
- 50 ml iced water
- 40 ml cooking oil
🐟 Filling Ingredients:
- 170g galunggong fillet (flaked)
- 144g (1 medium) potato, diced
- 2 medium red tomatoes, diced
- 6 stalks spring onion, minced
- 1 medium onion, diced
- 3 cloves garlic, minced
- Egg white (from 1 egg, for binding)
- Ground black pepper, to taste
- Paprika, to taste
Instructions:
1. Make the Dough (No Kneading):
- In a bowl, combine flour, sugar, and salt.
- Add egg yolk, oil and ice water.
- Mix by hand until a pliable, non-sticky dough forms.
- Cover and rest for 10–20 minutes.
2. Divide and Roll:
- Cut dough into 8 equal pieces (around 20–25g each).
- Shape into balls, then roll out each one not too thin — just enough to hold the filling..
3. Cook the Filling:
- Sauté diced potatoes in oil until golden brown.
- Add garlic, cook until fragrant.
- Add onion, sauté until soft.
- Add flaked galunggong, mix well.
- Add tomatoes, stir for just 5 seconds.
- Pour in egg white, mix briefly.
- Turn off the heat, then add spring onion, black pepper, and paprika.
- Let cool before wrapping.
4. Assemble:
- Place 1 tbsp of filling in the center of each dough circle.
- Fold into a half-moon.
- Seal by pulling and folding the edges, continuing to the end for a crimped look.
5. Fry:
- Deep-fry empanadas in hot oil for 2–3 minutes or until golden brown.
- Drain on paper towels before serving.
