Page Title

Talong, Empanada

Rellenong Talong
INGREDIENTS:
2 medium-size eggplants
2 eggs, beaten
2 tablespoons cooking oil
1 teaspoon finely minced garlic
1/2 cup finely minced onion
1 pound ground pork or beef
3 ripe tomatoes, chopped
patis or salt and freshly ground pepper to taste
1 cup bread crumbs
3 tablespoons vegetable or corn oil
Cut eggplants lengthwise into halves. Broil, skin side up, until tender. Let cool and scoop out pulp and
discard. Reserve skin. Soak skin in beaten eggs. In a skillet, heat oil and saute garlic until brown, onion
until transparent. Add pork or beef and cook until brown. Add tomatoes, patis or salt and pepper to taste.
Continue stirring mixture until it is not too moist. Remove from heat. Divide stuffing mixture into 4
portions and fill the four eggplants skins with it. Press to make firm and coat each with bread crumbs
and beaten eggs. Heat oil and fry eggplants on one side and then the other until golden brown.

Empanada
INGREDIENTS:
1 pound ground beef
1 clove garlic, minced,
or 1/2 teaspoon garlic powder
1 small onion, minced
1 cup diced potatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raisins

Pastry: 3 cups all-purpose flour
4 tablespoons sugar
1/2 teaspoon salt
1/2 cup water
1/3 cup oil
3 egg yolks (plus some egg whites for sealing empanadas)

Brown ground beef. Push meat to one side and saute garlic until brown, then add onion.
Mix the meat, garlic and onion, then add potatoes. Stir and cook until potatoes are tender.
Season with salt and pepper and mix in raisins.
PASTRY: Mix and knead all ingredients until dough is soft. On a floured board, roll out
1/8 inch thick. Cut into 4 or 5-inch-diameter circles (use wide-mouthed jar or cup for
cutting circles). Put a spoonful of meat filling in center of each circle. Fold to half-moon
shape, wet edges with egg white, press and seal sides. Deep fry until golden brown and
drain. or, instead of deep frying, pies can be baked in preheated 425 F oven for 15 to 20
minutes or until golden brown