Ube Macapuno Empanada Recipe

The Filipino cuisine is rich on different kind of dishes, be it with meat, sea foods, desserts, pastry, or dishes for snacks. Like this ube macapuno empanada recipe which is one of the kakanin or native dishes we have. Most of these kakanin are using coconut as one of the ingredients, however the version of snack we have here doesn’t use coconut but rather ube and macapuno to make it tasty. No wonder because coconut is one of our farmers local product that is widely produced especially on the province of Quezon. This empanada is made with halayang ube, macapuno, all-purpose flour, salt, butter, egg and milk. Enjoy this out of ordinary flavor of empanada.  Great for simple gatherings and family or friends bonding, or perhaps if you have balik bayan visitors. Surely they would be delighted as they missed the Filipino cuisines. Especially those dishes that uses coconut that is commonly used by Filipinos on cooking. Add this to your file of recipes next to cook and prepare and enjoy this sweet, delicious ube macapuno empanada.

Servings: 12 pcs. empanadas

Ingredients:

1 cup halayang ube
1/2 cup macapuno

For the dough:

1-1/2 cup all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
1 large egg, beaten
ice water

For the assembly:

1 egg separated, egg white for sealing and egg yolk for brushing
2 tablespoons milk



Cooking Procedures:

1. Combine halayang ube and macapuno in a bowl and set aside.

2. Sift the flour and salt into a separate bowl. Cut the chilled butter into the flour with a pastry blender or work it in lightly with the tips of your fingers until the mixture resembles small peas. Stir the egg into the flour until fully incorporated. Pinch off a small handful of dough. If it does not hold together, sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together.

3. Place the dough out onto a clean lightly floured work surface and pat it into a disk about half an inch thick. Wrap the disk in plastic wrap and refrigerate until firm, at least an hour or up to two days.

4. Preheat the oven to 375 degrees.

5. Place dough on a clean lightly floured work surface. Roll out the dough to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut the dough into circles, saving the scraps. Gather the scraps and roll them again. Transfer the cut dough to a baking sheet lined with parchment paper. The dough can be rolled out and cut into circles ahead of time. Wrap them tightly in plastic wrap and refrigerate up to a day ahead.

6. Cup the dough in one hand and place roughly a tablespoon of halayang ube and macapuno into its center. With a pastry brush or with the tip of your finger, lightly dab the edges of the dough with egg whites. Fold the dough to form a half moon, enclosing the filling. Gently seal the edges of the dough and crimp them decoratively with the tines of a fork.

7. In a small bowl, whisk together the egg yolks and milk. Brush the tops of each emapanada with the egg wash. Bake until golden brown, about 20 to 25 minutes. Let them cool a little before serving them warm.

8. Enjoy your ube macapuno empana!

Adapted from: blog.junbelen.com

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