Entree: United States – Pacific Island United States Territories (Guam) – Chamorro Empanada

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- Dough
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 3/4 cup (170 g) lard or vegetable shortening, chilled
  - 1 large egg (about 50 g)
  - 1/3 cup (80 ml) cold water, plus more if needed
  - 1 tbsp (15 ml) white vinegar
  - 1 large egg beaten with 1 tbsp (15 ml) water for egg wash
- Filling
  - 1 lb (454 g) ground pork
  - 2 medium russet potatoes, peeled and diced small, about 10 oz (280 g)
  - 1 medium yellow onion, finely chopped, about 1 cup (150 g)
  - 3 cloves garlic, minced (about 12 g)
  - 1 tbsp (15 ml) annatto (achiote) oil (or 1 tsp/5 g achiote paste dissolved in 1 tbsp/15 ml oil)
  - 2 tbsp (30 ml) soy sauce
  - 1/2 cup (120 ml) low-sodium chicken broth or water
  - 1 tsp (5 g) salt, adjusted to taste
  - 1/2 tsp (2.5 g) ground black pepper
  - 2 green onions, thinly sliced (about 20 g)
  - 2 tbsp (8 g) fresh cilantro or parsley, chopped (optional)
  - 1 small hot pepper (like bird’s eye or local hot pepper), seeded and minced, optional
- Finadene (dipping sauce)
  - 1/4 cup (60 ml) soy sauce
  - 1/4 cup (60 ml) white vinegar
  - 1 small red onion or 2 scallions, finely chopped (about 50 g)
  - 1 small hot pepper, minced (optional)
  - 1 tbsp (15 ml) water
  - 1 tsp (5 g) sugar or honey (optional)
- Cabbage slaw (side vegetable)
  - 3 cups (220 g) shredded green cabbage
  - 2 tbsp (30 ml) white vinegar
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (5 g) sugar
  - Salt and pepper to taste
- Frying
  - About 1.5 qt (1.4 L) vegetable oil for deep frying (enough to submerge empanadas)

Instructions

Short Description:
Deep-fried Chamorro empanadas filled with seasoned ground pork, tender diced potatoes, and local annatto (achiote) color and flavor, served with tangy finadene (soy-vinegar sauce) and a simple shredded cabbage slaw to make a complete main-course plate.

Regional Notes:
This Guam (Chamorro) version uses annatto (achiote) for the characteristic orange color and a savory pork-potato filling, then deep-fries the turnovers rather than baking them. Served with finadene (a soy-vinegar hot sauce) and shredded cabbage, it reflects Chamorro flavor contrasts—savory, tangy, and spicy—distinct from baked Latin empanadas or island variations that use other proteins.

1. Make the dough: In a large bowl combine flour and 1 tsp salt. Cut chilled lard or shortening into flour until mixture resembles coarse crumbs. Whisk together 1 large egg, 1/3 cup cold water, and 1 tbsp vinegar; add to flour mixture and stir until a loose dough forms. If dry, add water 1 tbsp at a time. Turn out onto lightly floured surface and knead briefly until smooth. Shape into a disk, wrap, and chill in refrigerator at least 30 minutes.
2. Prepare potatoes: Put diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook until just tender, about 8 minutes. Drain and set aside to cool slightly.
3. Cook the filling: Heat a large skillet over medium-high heat. Add 1 tbsp annatto oil; when hot, add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and minced hot pepper (if using) and cook 30 seconds. Add ground pork and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes.
4. Season and finish filling: Stir in soy sauce, chicken broth, cooked potatoes, salt, and black pepper. Reduce heat to medium and simmer 4–6 minutes so flavors meld and liquid mostly reduces. Stir in sliced green onions and chopped cilantro or parsley; taste and adjust seasoning. Remove pan from heat and let filling cool until just warm or room temperature (important so dough does not get soggy).
5. Roll and cut dough: On a lightly floured surface, roll chilled dough to about 1/8 inch (3 mm) thick. Cut 6–7 inch (15–18 cm) rounds using a bowl or cutter (you should get about 8 empanadas; adjust size/number to preference).
6. Fill and seal: Place about 3 tbsp (45 ml) of the pork-potato filling in the center of each dough round, leaving a 1/2 inch (12 mm) border. Brush border with egg wash. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or pleat by hand to ensure a tight seal. Repeat with remaining rounds and filling.
7. Chill before frying: Arrange assembled empanadas on a tray, cover lightly, and chill 15 minutes to firm up seams (helps prevent leakage when frying).
8. Heat oil: In a deep heavy pot or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 330–360°F (165–180°C) during frying.
9. Fry empanadas: Working in batches, carefully lower 2–3 empanadas into hot oil, seam side up. Fry until golden brown and crisp, about 3–4 minutes per side, turning once if needed. Do not overcrowd pot. Transfer to a wire rack or paper towel-lined plate to drain. Keep finished empanadas warm in a low oven (200°F / 95°C) if desired.
10. Make finadene: While frying or earlier, whisk together 1/4 cup soy sauce, 1/4 cup white vinegar, chopped red onion or scallions, minced hot pepper (if using), 1 tbsp water, and 1 tsp sugar to taste. Let sit 10 minutes to meld.
11. Make cabbage slaw: Toss shredded cabbage with 2 tbsp vinegar, 1 tbsp oil, 1 tsp sugar, and salt and pepper to taste. Let sit 10 minutes so cabbage softens slightly.
12. Serve: Plate 2 empanadas per person with a scoop of shredded cabbage slaw and a small bowl of finadene for dipping. These empanadas are hearty—adjust to 1–3 per person depending on appetite.