Empanadas of the Philippines

There are quite a few very interesting regional variations of the empanada. In Silay, Negros Occidental, I found the panara, a vegetarian-inspired version of the empanada filled with sautéed green papaya, squash, or newly sprouted mung beans. The authentic panara crust is made with corn flour [masa harina] and has a grittier texture. It is mixed with achuete water, which gives it an orange hue. But the more popular empanada in Silay is the empanada developed by Emma Lacson and now sold by her daughter, Nora “Baby” Lacson. This empanada has trademark ridges on the outer crust called hojaldre. The filling is made with ground pork, potatoes, onions, garbanzos, and raisins; the crust is brushed with beaten egg to give it some color before deep-frying.