Entree: Northern Mariana Islands – Chamorro Empanada (Chamorro-style savory hand pies filled with seasoned ground pork and vegetables, fried or baked until golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 15 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small potato, peeled and finely diced
- 1/2 cup (75 g) shredded cabbage
- 2 scallions, thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) white vinegar or calamansi juice
- 1 tsp (4 g) sugar
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) salt, or to taste
- 1 tbsp (15 ml) annatto (achiote) oil or 1/2 tsp (2.5 ml) ground annatto for color (optional)
- 3 cups (375 g) all-purpose flour for dough
- 1 tsp (5 g) salt for dough
- 1/3 cup (75 g) lard or vegetable shortening, chilled
- 1 large egg
- 3/4 cup (180 ml) warm water, more as needed
- 1 tbsp (12 g) granulated sugar for dough
- Oil for frying, about 2–3 cups (480–720 ml), or for baking brush with oil and bake

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small potato, peeled and finely diced
- 1/2 cup (75 g) shredded cabbage
- 2 scallions, thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) white vinegar or calamansi juice
- 1 tsp (4 g) sugar
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) salt, or to taste
- 1 tbsp (15 ml) annatto (achiote) oil or 1/2 tsp ground annatto for color (optional)
- 3 cups (375 g) all-purpose flour for dough
- 1 tsp (5 g) salt for dough
- 1/3 cup (75 g) lard or vegetable shortening, chilled
- 1 large egg
- 3/4 cup (180 ml) warm water, more as needed
- 1 tbsp (12 g) granulated sugar for dough
- Oil for frying, about 2–3 cups (480–720 ml), or for baking brush with oil and bake

Instructions

1. Heat vegetable oil in a skillet over medium heat. Add onion and garlic and sauté until translucent, about 3–4 minutes.
2. Add ground pork, breaking up with a spoon, and cook until no longer pink, about 6–8 minutes. Stir in diced potato and cook until beginning to soften, 5 minutes more.
3. Add shredded cabbage, scallions, soy sauce, vinegar or calamansi, sugar, annatto oil if using, salt, and pepper. Cook until vegetables are tender and flavors meld, 3–4 minutes. Remove from heat and let filling cool completely.
4. To make dough, whisk together flour, salt, and sugar in a bowl. Cut in chilled lard or shortening until mixture resembles coarse crumbs. Add egg and warm water a little at a time, mixing until a soft dough forms. Knead briefly, form into a disk, wrap, and chill 15 minutes.
5. Roll dough on a lightly floured surface to 1/8-inch (3 mm) thickness. Cut into 6–8-inch (15–20 cm) circles. Place 2–3 tbsp (30–45 ml) cooled filling in center of each circle.
6. Fold dough over filling to form a half-moon, pressing edges to seal; crimp with a fork. If frying, heat oil in a deep skillet to 350°F (175°C) and fry empanadas in batches until golden brown, about 3–4 minutes per side. Drain on paper towels.
7. If baking, preheat oven to 400°F (200°C), place empanadas on a baking sheet, brush with a little oil, and bake 18–22 minutes until golden.
8. Serve hot, optionally with a wedge of lemon or calamansi for squeezing.