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
Optional Egg white
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
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.
By: Chef Myles
