50ml vegetable oil
1 tsp annatto seeds
300g rice flour
150g shredded cabbage
100g shredded carrot
1 large brown onion, shredded
6 lightly oiled banana leaves
150g minced Longanisa sausage or chorizo sausage
Vegetable oil, for deep-frying
Cane vinegar with finely chopped onions and garlic, to serve
To make the dough, place the oil and annatto seeds in a small saucepan. Place over low heat until the oil is just warm. Remove from heat and set aside to stand for 20 minutes. Strain and discard the seeds. Allow the oil to come to room temperature.
Place the rice flour, 50ml water and infused oil into a bowl. Stir until a dough forms. Knead the dough on a work surface for 3-5 minutes or until pliable. Transfer to a bowl, cover and stand for 1 hour.
To assemble, combine the shredded cabbage, carrot and onion in a bowl. Separate the eggs, being careful not to break the yolks, then add the eggwhite to the shredded vegetables and combine well. Divide the dough, vegetables and mince into 6 portions. Working one at a time, roll out the dough onto an oiled banana leaf into a nice thin round, approximately 12cm in diameter. Place the shredded vegetables, in a circle, on the outer edges of the pastry. Place the sausage mince in the centre. Carefully place the egg yolk in the centre of the mince, and then fold the empanada in half to make a semi-circle, pressing the edges to seal well. Repeat with the remaining dough and filling.
Heat a large saucepan or wok two-thirds full of oil until about 180°C. To fry, dip the empanadas, one at a time, into the hot oil by holding the banana leaf in the oil until it separates from the empanada. Do not cook the leaf. Cook until golden and crisp, then drain on paper towel.
Serve with vinegar.