Ilocos Empanada

In a bowl, combine the rice flour and salt.

Prepare the annatto water by soaking the seeds in hot water until the color is vibrant orange. Strain the seeds.

Gradually add the colored water to the rice flour, kneading until a smooth, pliable dough is formed. The dough should not be sticky.

Divide the dough into small, equal-sized balls.

Sauté the longganisa until cooked, breaking it apart into small pieces.

In a separate bowl, mix the grated green papaya, boiled mung beans, and cooked longganisa. Season with salt and pepper to taste.

Take one ball of dough and flatten it into a thin, round wrapper using a rolling pin. Placing it between two sheets of wax paper or plastic wrap makes this process easier and prevents sticking.

Place a generous amount of the papaya-longganisa mixture on one half of the flattened dough.

Create a small well in the center of the filling and carefully crack a whole, raw egg into it.

Fold the other half of the dough over the filling to create a semi-circle and gently press the edges together to seal it completely. Use a fork to crimp the edges for a more secure seal and decorative look.

Heat a generous amount of cooking oil in a deep pot or pan over medium-high heat.

Carefully slide the empanada into the hot oil.

Fry until the crust is golden brown and crispy, turning once to ensure even cooking. The egg inside will cook as the empanada fries.

Remove from the oil and drain on a paper towel or wire rack.

Serve the Ilocos Empanada hot and fresh. It is traditionally served with a dipping sauce of sukang Iloko (Ilocos vinegar) mixed with a little bit of garlic and chili for a tangy and spicy kick.