Empanada is not an original Ilokano food and it was introduced to us by the Spanish colonizers. Spanish empanada is totally different compared to Ilocos empanada.Spanish empanada uses a different type of dough that contain regular flour while Ilocos empanada dough uses rice flour.

Ingredients

Dough:

4 C Rice flour

1 1/2 warm water

achuete aka anatto seeds for coloring

salt to taste

1 T oil

Fillings:

1 1/2 c grated papaya

precooked munggo or mung beans

Egg

5 pieces Ilocos longanisa

Procedures

1. Combine all the rice flour,salt,achuete,oil and warm water. Mix it well,cover and set aside.
2. Boil the munggo just till tender but not too soft.
3. Cooked the longanisa and flake it.
4. Grate the papaya and put salt and let it dehydrate for at least 10 minutes. Soak it in water and press it until there is no more water.
5. Grab a hand full dough flatten it in a plastic and start spreading  the grated papaya in a round shape,put the some flake longanisa in the center,then one egg in the middle.
6. Close the dough and flatten the  tip,cut the sides with a plate and here you go,ready to cook! Cook until golden orange,let it dry on a drying rack,serve with Ilocos black vinegar with spicy pepper in it,some people prefer to put ketchup. But for me I prefer the Ilocos black vinegar.