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Method :
To make the
filling, heat the vegetable oil in a frying pan or wok and soften the
onions, garlic and thyme without browning, for about 3-4 minutes. Add
the pork and paprika then brown evenly for 6-8 minutes.
Season well,
turn out into a bowl and cool. When the mixture is cool, add the hard
boiled egg, gherkin (pickle) and parsley. Turn the pastry out onto a
floured work surface and roll out to a 37.5 cm or 15 in square. Cut out
12 circles 12.5cm or 5in diameter.
Place 1 tbsp of the filling on each
circle, moisten the edges with a little water, fold over and seal. Heat
the vegetable oil in a deep fryer fitted with a basket, to 385F. Place 3
Empanadas at a time in the basket and deep fry until golden brown.
Frying should take at least 1 minute or the inside filling will not be
heated through.
Serve warm in a basket covered with a napkin.
These are
native to Galicia in Spain and were brought to the Philippines in the
sixteenth century.
Serves 4-6
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