Skill level

Average: 3.9 (19 votes)


  • 50 ml vegetable oil
  • 1 tsp annatto seeds
  • 300 g rice flour
  • 150 g shredded cabbage
  • 100 g shredded carrot
  • 1 large brown onion, shredded
  • 6 eggs
  • 6 lightly oiled banana leaves
  • 150 g minced Longanisa sausage or chorizo sausage
  • vegetable oil, for deep-frying
  • cane vinegar with finely chopped onions and garlic, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 1 hour 20 minutes

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, 50 ml 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.