PINOY EMPANADA

FILIPINO RECIPE ~ EMPANADA ~

PINOY EMPANADA INGREDIENTS

1 package ( 14 oz ) frozen puff pastry dough

3/4 lb. ground chuck or lean pork

1 medium potato, pare and diced

3/4 teaspoon of salt

1 small chopped onion

3 tablespoon of raisins ( this is optional )

2 tablespoon of diced red sweet pepper

1 clove of minced garlic

1/8 teaspoon of pepper

2 tablespoon of oil

PINOY EMPANADA PROCEDURE

  • Saute garlic and onion in hot oil and add meat and saute until meal is brown. Add potatoes, seasonings and red pepper and cook until potatoes are tender.
  • Remove from heat, drain excess fat, add raisins, and let cool. Roll pasty to 1/8 inch thickness and cut into 4 inche squares
  • Take a piece of dough, wet edges with water, place a spoonful of filling on one side of dough, fold the other side over to form a triangle
  • Press edges with fork tines to seal. Arrange turnovers on cookie sheet and let it rest for 30 minutes.
  • In the meantime, preheat oven to 400 degree F .
  • Bake in preheated oven 25 to 30 minutes.

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