PINOY EMBUTIDO

FILIPINO RECIPE ~ EMBUTIDO ~

Whip up a gourmet Embutido by doing it a ala Wellington. Cook your basic Embutido, coat it with liver spread, wrap in delicate pastry before baking to a golden brown finish. This dish is not only impressive but delicious as well.

PINOY EMBUTIDO INGREDIENTS

1/2 kilo ground pork
1 cup chopped chorizo bilbao
1/4 cup raisins
1/4 cup pickle relish
4 pieces cooked longanisa, chopped
1 cup cubed bread soaked in
1/4 cup milk
Salt and pepper to taste
2 eggs
1/4 cup chopped cheese
Chicken stock
Butter
Liver spread

PASTRY:
3 cups all purpose flour
Dash of salt
1 cup butter
6 tbsp ice water
Eggwash

PINOY EMBUTIDO PROCEDURE

• In a bowl, combine the ground pork, chorizo, raisins, pickle relish, longanisa, soaked bread, milk, salt, pepper, eggs and cheese. Blend well then form into 2 cylinders. Wrap in aluminum foil or plastic wrap. Place in a saucepan 1/3 filled with boiling stock. Cover and simmer for 30 minutes or until embutido is cooked. Cool.

• Unwrap the embutido then brown in hot butter. Set aside.

• In a bowl, combine the flour and salt. Cut in the butter until the mixture is mealy. Add enough water to form a ball of dough. Chill the dough for about 10-15 minutes. Roll out the dough into a rectangle J” thick. Divide in two. Rub the two embutido rolls with liver spread before placing at the center of each sheet of dough. Wrap the embutido in the dough. Seal the edges together.

• Place the pastry wrapped embutido in a baking sheet. Brush with eggwash. Preheat oven at 375′F. Bake for 30 minutes or until the crust is golden brown. Cool a little before slicing.