Empanada Tilapia

Tiliapia Empanada, is a baked or Fried Tilapia Filled Pastry that can be enjoyed with white
sauce, Tomato sauce or a mixture of banana Ketchup and mayonnaise. Empanada is orientated in
Spain and Portugal in the 1500’s. Empanada consists is divided into 2 or 3 parts when making, the
Filling and Dough/Bread outer shell and the sauce (optional).

Dough Ingredients: Filling Ingredient:

2 cups all-purpose flour 2 tilapia (Medium Sized)
⅓ cup white sugar 1 Potato
½ teaspoon salt 1 Carrot
½ cup water 15 Calamansi
1 large egg yolk 1 Tbsp. Cooking oil
2 tablespoons all-purpose flour for dusting 3 Tbls. Soy Sause
2 tablespoons butter, melted 1 tsp. Salt
1/2 tsp. Peper
1 tsp. Sugar

Procedure: (dough)
1) Whisk 2 cups flour, sugar, and salt together in a bowl until well blended. Make a well in the center.
2) Whisk water and egg yolk together in a small bowl until smooth; pour into the well and mix to form
a stiff dough.
3) Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Roll dough with a rolling pin until thin, dusting with flour as needed to prevent sticking. Brush melted
butter over top and roll dough into a log.
4) Cut the log crosswise into about 24 slices. Roll each slice into a disk.

Procedure: (Filling)
1) Boil the Tilapia for 5 min or until half Cooked and Separate the fish meat from the bones.
2) Peal the skin off the Potato and Carrots and chop in to tiny Cube pieces.
3) Saute the vegetable, until soft, and add the tilapia meat and spices into the Wok.
4) Set aside, after mixing for 5 minuets on high Heat, to cool.

Procedure: (Empanada)
1) Take 1 empanada Disk Roll and add 1.5 table Spoon of the Filling and seal by folding the dough and
use a Fork or use an empanada sealer.
2) Put oil in a Pot, high enough to submerge the Empanada.
3) Fry the Empanada till golden Brown on Medium heat.
4) Strain and serve.

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