EMPANADA DOUGH INGREDIENTS:

2 cups all-purpose flour

1/2 tsp salt
2 tbsp white sugar
2 egg yolk
3 tbsp melted margarine (or butter)
4 tbsp water (The amount of water used varies depending on the humidity where you live.)

Procedure:
● Mix dry ingredients. Mix the flour with the salt in a large bowl to combine.
● Add wet ingredients. Add the melted butter, egg yolks, and water to the flour
mixture.
● Work the dough. Mix together until a dough begins to form.
● Transfer to a flour dusted surface and continue to knead until a consistent ball of
dough forms.
Hint: If the dough feels too wet, add flour a one tablespoon at a time until it no longer
sticks to your hands.
● Chill. Cover the dough with a towel and let chill in the fridge for at least 30
minutes.
● Roll. Divide the dough into quarters, then into eighths, then sixteenths, then into
32 pieces.
➢ Roll each piece into a ball. On a flour dusted surface roll each ball into a
round circle using a rolling pin.
● Fill & fry or bake. From here, you're ready to fill your empanada dough with
whatever you like.

● Make sure to not overfill your empanada dough. Wet in between the edges with
water and crimp the dough shut using a fork.
● You can pan fry, deep fry, or bake them (if baking make sure to use an egg wash
to get that golden brown color).

With Fillings Pitik-Pitik relyeno style

Ingredients:
■ Tinadtad na Pitik-pitik
■ 1 large carrot finely chop
■ Garlic and onions finely chop
■ 1/2 cup of green peas
 ■ salt and ground black pepper
■ 2 eggs
■ beaten 2-3 eggs, hard boiled
■ 1/4 cup light soy sauce/oyster sauce
■ vegetable oil

Cooking Procedure:

1. In a a skillet over medium heat, heat oil. Add onions and garlic and cook
until limp. Add carrots and cook for 1 to 2 minutes or until tender yet
crisp. Add the tinadtad na Pitik pitik meat, green peas and raisins. Cook,
stirring occasionally, until heated through. Add oyster sauce and stir to
combine. Season with salt and pepper to taste. Remove from pan.
2. In a large bowl, combine pitik-pitik mixture and egg.

AFTER COOKING THE FILLINGS

PROCEDURE:

1. After chilled the dough divide the dough into quarters, then into eighths, then
sixteenths, then into 32 pieces.
2. Roll each piece into a ball. On a flour dusted surface roll each ball into a round
circle using a rolling pin.
3. Fill & fry or bake. From here, you're ready to fill your empanada dough with
whatever you like.

● Make sure to not overfill your empanada dough. Wet in between the edges with
water and crimp the dough shut using a fork.
● You can pan fry, deep fry, or bake them (if baking make sure to use an egg wash
to get that golden brown color).

With Fillings Pitik-Pitik only

Ingredients:
■ Tinadtad na Pitik-pitik/meat
■ Garlic and onions finely chop
 ■ salt and ground black pepper
■ 1/4 cup light soy sauce/oyster sauce
■ vegetable oil

PROCEDURE:

■ In a skillet over medium heat, heat oil. Add onions and garlic and cook
until limp. Add the tinadtad na Pitik pitik meat.
■ Cook, stirring occasionally, until heated through. Add oyster sauce and
stir to combine. Season with salt and pepper to taste. Remove from
pan.
■ In a large bowl, combine pitik-pitik mixture and egg.

With Fillings Pitik-Pitik shanghai style

Ingredients:

➢ cooking oil
➢ Pitik-pitik meat
➢ onion minced
➢ pieces carrots minced
➢ 1 teaspoons garlic powder
➢ 1/2 teaspoon ground black pepper
➢ 1/2 cup parsley chopped
➢ ½ teaspoon salt
➢ 1 tablespoon cooking oil
➢ 2 eggs
● In a skillet over medium heat, heat oil. Add onions and garlic and cook
until limp. Add the tinadtad na Pitik pitik meat, carrots, and parsley.
● Cook, stirring occasionally, until heated through. Add oyster sauce and
stir to combine. Season with salt and pepper, garlic powder to taste.
Remove from pan.
● In a large bowl, combine pitik-pitik mixture and egg.