Easy Ilocos Empanada Recipe
This easy Ilocos empanada recipe is a beloved Filipino street food, known for its crispy, golden-orange rice flour crust and flavorful fillings of grated green papaya, longganisa, and a perfectly cooked egg.
Looking for filipino street food to make at home try, Ginataang Mais, Filipino Hotcakes, Fish Ball, and Turon with Langka
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Why You'll love Empanada
Crispy & Delicious: Golden, crunchy crust with a satisfying bite.
Flavorful Filling: Savory longganisa, fresh grated papaya, and rich egg in every bite.
Easy to Make: Simple ingredients and quick prep for a homemade treat.
Authentic Taste: A true taste of Ilocos street food at home.
Fun & Shareable: Perfect as a snack, appetizer, or party treat.
What is Ilocos Empanada
Ilocos empanada is a popular Filipino snack from the Ilocos region. It has a crispy, orange-colored dough made from rice flour, filled with savory longganisa (local sausage), grated green papaya, and egg.
It’s fried until golden and often served with a tangy vinegar dip. Crunchy, flavorful, and easy to enjoy, it’s a beloved street food that’s fun to eat anytime.
Empanada Ilocos Ingredients
Rice Flour: The main component of the dough; gives the empanada a light, crispy texture when fried.
Atsuete (Annatto) Powder: Adds the signature bright orange color and subtle earthy flavor to the dough.
Longganisa: Ilocos-style sausage; provides a savory, garlicky flavor that’s the heart of the filling.
Green Papaya: Grated and squeezed of excess liquid; adds crunch and a slightly sweet, refreshing contrast to the savory sausage.
Egg: For richness flavour.
Oil: For deep frying the empanadas until golden brown and crispy.
Ilocos Empanada Dough
Preparing the dough for Ilocos empanada recipe is simpler than it looks. With just rice flour, water, a pinch of salt, and a bit of color, it comes together quickly. Even beginners can easily make a smooth, pliable dough ready for filling.
Prepare Annatto Water: Dissolve annatto powder in a pot with water and bring it to a gentle boil.
Add Rice Flour: Once boiling, add the rice flour and stir immediately to form a shaggy, pasty dough.
Mix Until Bouncy: Turn off the heat and continue stirring for 2 minutes until the dough clumps together with a slightly bouncy texture.
Cool the Dough: Let the dough cool slightly so it’s safe to handle.
Knead: Work the dough until smooth and pliable, not too sticky or dry.
Rest (Optional):Allow the dough to rest for 10–15 minutes if you like, then divide it into four equal portions and flatten each one.
Empanada Fillings
For the filling of ilocos empanada recipe, you only need grated green papaya, Ilocos longganisa, and egg—super easy and simple!
Start by grating the papaya and squeezing out any excess liquid. Cook the longganisa, then combine it with the papaya and the egg inside the dough. Finally, fold and seal the empanada, and it’s ready for frying.
How to make Easy Ilocos Empanada
Step 1. Prepare the Dough: Start by dissolving annatto powder in water and bringing it to a boil, then stir in the rice flour to form a dough.
Step 2. Get the Fillings Ready: Shred green papaya, cook the savory longganisa, and prepare eggs for the filling.
Step 3. Assemble the Empanadas: Roll out the dough, add the fillings, and carefully fold and seal each empanada.
Step 4. Fry to Perfection: Heat oil until golden and crisp, making sure the filling is cooked through.
Step 6. Serve and Enjoy: Pair with vinegar or your favorite dipping sauce for a true taste of Ilocos street food.
Note: Please see recipe card below for full recipe.
Store and Reheat
To store Ilocos empanada, allow them to cool completely, then place in an airtight container at room temperature for 1–2 days.
For longer storage, wrap each empanada in plastic wrap or foil and freeze for up to a month, preferably individually to prevent sticking.
To reheat, the oven or air fryer works best to keep them crispy. Simply bake at 350°F (175°C) for 8–10 minutes if refrigerated, or 12–15 minutes if frozen. You can also air fry them at the same temperature for 5–7 minutes (refrigerated) or 10–12 minutes (frozen).
Note: While reheating on the stovetop is possible, it may soften the crust slightly, and microwaving is not recommended as it makes the empanadas soggy.
Frequently Asked Questions
Unfortunately, this recipe works best with rice flour.
Yes! Boil mung beans until tender but still firm, then mix them into the filling
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Recipe
Easy Ilocos Empanada Recipe
Ingredients
Empanada Dough
- 2 cups water
- 1 tablespoon annatto powder
- 2 cups rice flour save ¼ cup for kneading
- 1 teaspoon oil
- ½ teaspoon salt
Filling
- 2 cups green papaya seeded and shredded
- 5 pieces longganisa
- 4 pieces eggs 1 egg per empanada
- salt and black pepper to season the fillings
- oil neutral for frying
Instructions
- Grate the green papaya, lightly salt it, let it sit for 20 minutes to release excess moisture, then squeeze out the water and set aside
- Cook the longganisa fully, breaking it into small crumbles, and let it cool before assembling.
- Combine annatto powder, salt, water, and oil, and bring to a rolling boil. Add the rice flour, stir until a lumpy mixture forms, then transfer to a bowl, let it cool slightly, and knead into a smooth dough. Note: Save ¼ cup for kneading.
- Divide the dough into portions and roll each one thinly, about ⅛ inch thick. Place the papaya and longganisa on one side, season with black pepper, and make a small well in the center for a raw egg. Carefully fold the dough over, press out any air, and seal the edges securely
- Heat oil to 350°F and fry each empanada for about 3 minutes per side, basting the top with hot oil before flipping to ensure even crispiness
- Let the empanadas rest for a few minutes before serving. Serve hot with spiced vinegar for dipping.
Notes
- Set aside ¼ cup of flour and gradually add it to the dough while kneading.
- To prevent sticking, lightly oil your hands before working with the dough.
- Allow the dough to rest and cool slightly before kneading, which makes it easier to handle and shape.
- The dough needs to be thin enough to get a crispy crust but still strong enough to hold the filling.
- Place the empanadas in the pan immediately, as the filling may leak quickly.
