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One dish that we share with other cultures is the Empanada. It is a stuffed pastry or bread that is either baked or fried. The stuffing is usually made with meat, vegetables, cheese or fruits, and the dough is folded over it. It is then sealed by folding the edges and pinching it with a fork.

The Philippines has different versions of the Empanada, depending on what part of the country it originated. The meat that is usually used is chicken, pork or ground beef. Onions, raisins, carrots and green peas are also added, while potatoes serve as extenders. In the Northern regions, they contain bean sprouts, shredded green papaya, eggs and chorizo (sausage). It also differs in color because the addition of achuete (annatto) gives it an orange color.

(we are not making an Empanada dough here!)

2 Lbs Ground Beef
4 Potatoes (diced)
3 Carrots (diced)
2 Red Bell Pepper (diced)
2 Cloves Garlic (minced)
1 Onion (minced)
1 Red Bell Pepper (diced)
1 Cube Beef bouillon
Cooking Oil
Optional (some people like to use soy
sauce too!)

For the Dough:
We use a “ready-to-cook”
Empanada Dough (Goya brand). You
can get from any grocery store.