Empanada de kaliskis
Article by Patricia
Origin
Empanada De Kaliskis, also known as 'Empanada De Malolos,' is one of Malolos' delicacies. It is famous for its unique outside texture called 'kaliskis,' a flaky crust-like scale. The texture is crispy on the outside but soft on the inside. [1]
Mercy's Empanada De Kaliskis is an old store that sells the famous Empanada. It started in 1820. According to Augustin Domingo and Justina Domingo, who made empanadas in 1820 during the Spanish era, they learned it from the wives of the Spaniards. They perfected every part of the famous Empanada de kaliskis, from its filling to the outside scales. Mercy Domingo (the great-granddaughter) inherited the recipe and has been selling it for 200 decades. The current Mercy's Empanada De Kaliskis can be found at 3000 M Tengco Street, Malolos Bulacan. They were the only ones who knew the secret of making the Empanada. The special ingredients of this dish are dough, chicken filling with potato, and a slice of egg. Then, the original procedure is to put the special dough on a banana leaf and knead it to make it flat and thin. Then, fill it with chicken, potato, and an egg. Fry them for 3–4 minutes each until they turn golden brown. [2]
Ingredients
(Not Original)
To make the dough:
- 1 1/2 cup Plain flour
- 1/2 cup Lard
- 1/2 tsp. salt
- 4 tbsp. Water
Butter Dough:
- 1/2 cup All-Purpose Flour
- 3 tbsp. Butter or margarine
To make the filling
- 1 cup boiled Chicken, shredded
- 1 Potato, sliced into strips
- 1/4 cup Raisins
- 1 small Onion, sliced
- 3-4 cloves Garlic, minced
- 1/4 cup Mixed Vegetables (optional)
- Salt and pepper to taste
- 1/2 cup mixed Vegetables (optional)
- 1/2 tbsp. Sugar (optional)
- Oil for sautéing
Procedure
- To make the filling, pre-heat the pan with oil. Sautė the garlic and onion till translucent.
- Add the potatoes and cook for about 2-3 minutes.
- Then add the shredded chicken, raisins, salt and pepper to taste. Cook it until the potato is already soft. Next, set aside the potato.
- To make the water dough, combine the flour and salt, mix it. Add lard then mix it till the flour is crumbly. Slowly add the water and mix it well using your hand to form a dough. Knead till smooth. Form into a ball then set aside.
- To make the butter dough, combine flour and butter. Again using your hands mix it well and squeeze it to make a dough. Set aside.
- Next, Get the water dough and butter dough then cut it into four. Get one of the water dough and roll it in between your palms to make it like a ball. Then, Do the same with the butter dough. Flatten the water dough using you fingers and place the butter dough on top then fold it in to make a ball. Do the same procedure with the rest of the doughs.
- Put a small amount of oil on the kneading dough as well as the rolling pin. Take one piece of dough, using a rolling pin flatten it into a rectangle. After flattening, fold it in three and do the same with the rest of the remaining doughs 2-3 times.
- From the end of the flatten dough roll it like a log then cut into 2 or 3 and continue the procedure with the remaining doughs.
- Get one of the prepared dough facing up (with the spiral)and flatten it with a small rolling pin. Scoop the filling and put it on top then fold to meet both ends. Seal it using a fork by pressing it down to make sure that the filling will not come out. Cut excess dough. Set aside.
- Continue the procedure till all the dough is done.
- Next step in a pan, deep fry the empanada on a low-medium heat until it golden brown. Drain the excess oil by placing the empanada in a strainer or a table napkin. The Empanda is ready to eat!
References
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Ingredients and Procedures