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CHORI ILOCOS EMPANADA

Ingredients:

1 L cooking oil for frying
1 cup (250 mL) sukang Iloko, for dipping

Filling

2 tbsp (31.2 mL) cooking oil
10 pc (500 g) CHEF’S SELECTION CHORIZO HAMONADO PATTY
1 kg green papaya, grated, blanched and squeezed
1 dozen MAGNOLIA BROWN EGGS

Dough:

1-3/4 cup (437.5 mL) chicken stock
1/4 cuo (62.5 mL) cooking oil
1 tsp (1 g) orange food color (powder)
3-1/2 cups (500 g) rice flour

Procedure:

 1. To prepare chorizo hamonado patty, heat oil in a pan and cook patties from frozen until cooked through. Chop and set aside.
2. To make dough, in a sauce pan, combine chicken stock, cooking oil, and food color. Boil for 5 minutes. Add rice flour, stirring continuously until dough forms. emove dough from pan and knead manually on a clean surface until smooth. Set aside.
3. Meanwhile, heat the oil for frying until temperature reaches 176.7°C (350o F).
4. Scale dough into 80 gram pieces and form into ball. Dip in some oil being heated and place between 2 sheets of bake paper or liners. Roll out dough balls into 5-inch diameter circles.
5. On each rolled out dough, place 1/2 cup green papaya and 1/2 cup chorizo in the center. Create an opening and crack an egg. Carefully fold empanada dough by lifting one end over and pressing the edges to seal.
6. Deep-fry in hot oil, about 7 to 10 minutes per side, until both sides are crisp and golden brown. Drain excess oil in a colander seam side down. Serve empanada with sukang Iloko.
Makes 12 pieces.
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