EMPANADA
Dough:
▪ 500 grams All purpose flour
▪ 1/2 teaspoon baking powder (optional: you
can add if you have at home if none it is ok)
▪ 1/2 teaspoon salt (fine salt)
▪ ½ cup plus 2 tbsp margarine
▪ 1/2 cup brown sugar
▪ 1/2 cup ice cold water
For the filling you can choose your own filling
either sautéed meat with vegetables, ham and
cheese, etc.
Procedure:
1. mix the first 2 ingredient in a bowl
2. cut in the margarine until granules
resembles cornmeal
3. dissolve sugar and salt in cold water
4. Add slowly the water into the flour
mixture and mix lightly with the tip of
your finger until well combined.
5. Form into small balls and roll out into
flat rough dough at least 4 to 5 inches in
diameter.
6. Fill the middle of the dough with the
filling and seal by pressing the edges
together.
7. Create a crimped design on the edges to
seal the empanada properly
8. Fry until golden brown
LECHE FLAN
Ingredients
Sugar 1c
Egg yolks, large 10 pcs
Evaporated milk (250 ml can) 1 big can
Condensed milk 1 big can
Fine Salt Pinch
Lemon zest/kalamansi peel 1 tsp
1. Gather all the ingredients.
2. In a pan cook the sugar until caramelize or has
a light golden brown color. (if you know how
you can cooked directly the sugar in the
prepared llanera or leche flan molder)
3. Once the syrup acquires the color of golden
brown color, quickly remove it from the heat
and pour it into the molder (llanera) to cover
the bottom. Caramelized sugar hardens as it
cools, and you need to work fast to transfer
the syrup to the llanera before it hardens in
the pan.
4. Start heating water in a steaming pot.
5. In a mixing bowl, lightly stir the eggs yolks.
6. Pour in the evaporated milk and sweetened
condensed milk.
7. Add the salt and lemon zest (kalamansi skin
will do). Stir until the mixture is evenly
blended. Stir, do not beat nor mix too hard, to
avoid forming air bubbles in the mixture.
8. Pour the egg yolk-milk mixture into the llnera
or prepared pan. Cover with foil properly.
9. Steam over simmering water while covered
for 40 minutes. This will ensure that the
steam is kept in and evenly cooks the flan. To
test doneness, gently shake the llanera; the
centers of the custard should jiggle slightly,
but should be set and firm to the touch. You
can also insert the tip of a knife or cake tester
into the custard near the center; if the flan is
still liquid, it needs more time in the steamer.
Remove the llanera from the heat. Cool the leche flan
then chill for at least 2 hours or overnight. Use a
butter knife to loosen the sides of the flan then invert
onto a serving plate or individual dessert plates.