Empanada Vigan

Instructions

1. Start with the filling: heat 2 tablespoons of cooking oil in a pan over medium heat. Sauté the minced garlic and chopped onion until fragrant and translucent, about 2 minutes. Add the diced potatoes and cook until they soften slightly, about 5 minutes.
2. Add the ground pork to the pan and cook, breaking it apart, until it's browned and cooked through. Season with fish sauce and ground black pepper. Remove from heat and stir in the chopped hard-boiled eggs. Let the filling cool completely — this is important so the empanadas don't break while frying.
3. For the rice flour dough, mix the rice flour and salt in a large bowl. Gradually add warm water while kneading until you get a smooth, pliable dough that doesn't stick to your hands. Cover with a damp cloth and let it rest for 15 minutes.
4. Divide the dough into 12 equal portions and roll each into a thin circle about 6 inches in diameter. Place about 2 tablespoons of the cooled filling in the center of each circle. Fold in half to form a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative finish.
5. Heat about 2 inches of cooking oil in a deep pan over medium heat until it reaches about 350°F (175°C). Carefully lower the empanadas into the oil, a few at a time. Fry for 3-4 minutes per side until golden brown and crispy.
6. Remove the empanadas with a slotted spoon and drain on paper towels. Serve warm as a merienda snack or alongside coffee. They also taste great dipped in a vinegar-spiced sauce.