These miniature empanadas make perfect appetizers or hors d’oeuvres for cocktail parties. Using this basic recipe, you can, in place of ground beef, use diced chicken, duck, goose, shrimp, crab, or lobster. For vegetarians, combine the sautéed potatoes with sliced green papaya, bean sprouts, and mushrooms. Make sure that the filling is properly drained before wrapping it in the dough.
Most empanadas found in the Philippines are deep-fried. These are baked, using a rich pastry that provides a tender, flaky crust. You can freeze some or all of the unbaked empanaditas before brushing with the egg wash. Brush with egg wash just before baking and add about 10 minutes to the baking time if using frozen empanaditas.
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