Entree: United States – Northern Mariana Islands – Chamorro Empanada

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- Dough
- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tsp (4 g) baking powder
- 6 tbsp (85 g) lard or vegetable shortening, chilled and cut into pieces
- 2 large eggs, approx. 50 g each, beaten, divided (1 for dough, 1 for egg wash)
- 1/3 cup (80 ml) ice water, plus more if needed
- 1 tbsp (15 ml) white vinegar

- Filling
- 1 lb (454 g) ground pork
- 2 medium Yukon Gold potatoes, peeled and diced small, about 10 oz (285 g) total
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) achiote (annatto) oil, or 1 tsp achiote powder mixed with 1 tbsp (15 ml) neutral oil
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) sea salt, adjust to taste
- 2 green onions, thinly sliced (about 20 g)
- 1/4 cup (40 g) frozen peas (optional)
- 1 tbsp (15 ml) vegetable oil for sautéing

- Frying
- Vegetable oil for deep-frying, about 6 cups (1.4 L) or enough for a deep pot

- Cabbage-carrot slaw (side)
- 3 cups (200 g) shredded green cabbage
- 1 medium carrot, grated (about 70 g)
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) rice vinegar or white vinegar
- Salt and black pepper to taste

- Finadene (spicy sauce)
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) fresh lime or calamansi juice
- 1-2 tbsp (15-30 ml) thinly sliced hot pepper (chili) or 1/2 tsp red pepper flakes
- 2 tbsp (30 ml) finely chopped green onion
- 1 clove garlic, minced
- 1 tsp (5 ml) sugar (optional)

Instructions

Short Description:
Deep-fried Chamorro empanadas filled with a savory mixture of ground pork, diced potatoes, aromatics and native seasonings, served with a simple cabbage-carrot slaw and finadene (spicy soy-vinegar sauce). This makes a complete main-course meal when served 2 empanadas per person.

Regional Notes:
This Northern Mariana Islands (Chamorro) version adapts the Spanish empanada by using a starchy potato-forward filling, achiote (annatto) for color and local condiments like finadene on the side. They are traditionally deep-fried rather than baked, producing a crisp, golden crust prized in Pacific Island United States territories.

1. Make the dough: In a large bowl, whisk together 3 cups (375 g) flour, 1 tsp (5 g) salt, and 1 tsp (4 g) baking powder. Cut in 6 tbsp (85 g) chilled lard or shortening with a pastry cutter or fingers until the mixture resembles coarse crumbs.
2. Add 1 beaten egg (from the 2 eggs) and 1 tbsp (15 ml) white vinegar to the flour mixture. Add 1/3 cup (80 ml) ice water gradually, mixing until a soft dough forms. If too dry, add 1 tbsp (15 ml) more water at a time. Knead briefly on a floured surface until smooth. Wrap and chill in the refrigerator for at least 30 minutes.
3. Prepare the filling potatoes: Place diced potatoes in salted water, bring to a simmer, and cook until just tender, about 8–10 minutes. Drain and set aside to cool slightly.
4. Cook the filling: Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
5. Add 1 lb (454 g) ground pork to the skillet, breaking up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Stir in 1 tbsp (15 ml) achiote oil, 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) fish sauce (if using), 1/2 tsp (1 g) black pepper, and 1/2 tsp (2 g) salt. Cook 1–2 minutes to marry flavors.
6. Fold the cooked diced potatoes and 1/4 cup (40 g) frozen peas (if using) into the meat mixture. Cook just to heat through, then stir in sliced green onions. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature (important for sealing).
7. Portion the dough: On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Cut 12 rounds about 5–6 inches (12–15 cm) in diameter (use a plate or cutter). You should get roughly 12 large empanadas.
8. Assemble empanadas: Place about 2–3 tbsp (30–45 g) of cooled filling in the center of each dough round, leaving a 1/2-inch (1 cm) border. Brush the border with beaten egg (reserve some egg for wash), fold the dough over to form a half-moon, and press edges to seal. Crimp edges with a fork for a tight seal. Brush each empanada lightly with the remaining beaten egg.
9. Heat oil for frying: In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature. Fry empanadas in batches (do not crowd) until golden brown and crisp, about 3–4 minutes per side, turning once. Drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) if needed.
10. Make the slaw: While empanadas fry, toss shredded cabbage and grated carrot with 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) rice vinegar, and salt and pepper to taste. Chill until serving.
11. Make the finadene: Whisk together 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) white vinegar, 2 tbsp (30 ml) lime or calamansi juice, sliced hot pepper, 2 tbsp (30 ml) chopped green onion, minced garlic, and 1 tsp (5 ml) sugar if using. Adjust heat and sourness to taste.
12. Serve: Arrange 2 empanadas per person (12 empanadas serves 6) with a portion of cabbage-carrot slaw and small bowls of finadene. Garnish with lime wedges or cilantro if desired.