Lamb empanada

Adapted by
May 2019
Yield: 12 empanadas


312 grams rice flour
½ tablespoon salt
¼ teaspoon Mama Sita's achuete annatto powder
2 pounds lamb shoulder, cut into 1-inch cubes
2 tablespoonds finely chopped garlic
¼ cup Datu Puti cane vinegar
¼ cup soy sauce
2 tablespoons Maggi liquid seasoning
½ tablespoon salt
1 teaspoon black pepper
2 tablespoons oil
1 pod star anise
1 bay leaf
1 tablespoon brown sugar, packed
To Assemble and Serve
Oil for frying
Pinakurat vinegar gel
Pickled shallots
Thinly sliced radish
Flowering mizuna
Petite watercress


For the Dough

In a bowl, combine all ingredients. In a pot, bring 575 grams water to boil. Decrease heat to low and slowly add the dry mixture. Stir until dough comes together. Keep mixing until flour is cooked, about 3 minutes. To a bowl of a stand mixer fitted with a hook, transfer dough and mix on medium speed for 2 minutes. Cool, wrap, and refrigerate. 

For the Filling

Heat oven to 325ºF. In a bowl, combine lamb, garlic, vinegar, soy, Maggi, salt, and pepper. In a Dutch oven over medium flame, heat oil. Working in small batches, sear lamb until browned evenly on all sides. Deglaze with 1¼ cups water, and add anise, bay, and sugar; stir. Bring to boil, cover, and braise in oven 1 hour, until meat is tender; cool in vessel. When braise is room temperature, finely chop meat, transfer to a hotel pan, cover, and refrigerate.

To Assemble and Serve

Heat deep fryer to 350ºF. Using a small ice cream scoop, scoop a leveled scoop of Dough into your hand. Knead dough in your hand until smooth. Roll dough into a ball. Using a tortilla press, flatten dough into rounds. Holding flattened dough in your hand, place appropriate amount of Filling in center. Fold dough over filling and pinch edges to seal in a half moon shape. Fry empanada 3 minutes, until golden on both sides. Cool on a rack. Arrange empanadas on a platter. Garnish with gel, shallots, radish, and mizuna.