Chamorro empanadas bring a delicious twist to the classic empanada we all love. Originating from the beautiful island of Guam, these savory pastries combine local flavors with a crispy golden crust that’s simply irresistible. They’re a perfect snack or meal that captures the essence of Chamorro cuisine.
Ingredients
To craft authentic Chamorro Empanadas, we gather ingredients that ensure a crispy golden crust and a savory filling bursting with traditional flavors. Below, we break down everything needed for making this Chamorro favorite.
Dough Ingredients
Creating the perfect empanada dough is key to achieving that flaky, golden crust. For the dough, we use:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup evaporated milk, chilled
- 1 tablespoon baking powder
- Vegetable oil for frying
Filling Ingredients
The heart of our Chamorro Empanadas lies in the rich, seasoned filling. To capture the traditional Chamorro taste, our filling includes:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Ground beef | 1 lb (450g) | Cooked and drained |
| Onion | 1 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Potatoes | 2 medium | Peeled and diced |
| Eggs | 2 | Hard-boiled and chopped |
| Green peas | 1/2 cup | Cooked or canned |
| Soy sauce | 2 tablespoons | |
| Black pepper | 1/2 teaspoon | Ground |
| Salt | To taste |
Optional Toppings and Dips
Enhance our Chamorro Empanadas with flavorful toppings or accompanying dips:
- Pickled cucumbers or atchara for tanginess
- Hot chili sauce for heat lovers
- Sweet and sour dipping sauce for balance
- Fresh lemon or calamansi wedges to squeeze on top
These ingredients combine to showcase the authentic Chamorro culinary experience that makes these empanadas truly special.
Equipment Needed
To craft our authentic Chamorro Empanadas, having the right equipment ensures a smooth and efficient cooking process. Here’s what we need to prepare our flaky dough and savory filling perfectly:
- Mixing Bowls
We use large and medium bowls for combining the dough ingredients and mixing the filling separately.
- Measuring Cups and Spoons
Precise measurements make a difference in dough texture and filling flavor.
- Rolling Pin
A sturdy rolling pin helps us roll out the dough evenly to the desired thickness for a crispy crust.
- Skillet or Frying Pan
A heavy-bottomed skillet is essential for sautéing the filling ingredients until fragrant and cooked through.
- Pastry Cutter or Dough Scraper
Useful for dividing dough and handling it without overworking.
- Round Cutter or Small Plate (about 5 to 6 inches diameter)
Perfect for cutting uniform dough circles for empanada shells.
- Fork
We use a fork to seal the edges of the empanadas securely, preventing filling leakage while frying.
- Deep Fryer or Large Pot
For frying the empanadas to a perfect golden-brown and crispy finish.
- Slotted Spoon or Spider Strainer
Essential to safely remove empanadas from hot oil and drain excess oil.
- Paper Towels
To lay the fried empanadas on, absorbing excess oil for a crisp, non-greasy bite.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dough and mix filling |
| Measuring Cups & Spoons | Accurate ingredient measurements |
| Rolling Pin | Roll out dough |
| Skillet/Frying Pan | Cook filling |
| Pastry Cutter/Dough Scraper | Divide and handle dough without overworking |
| Round Cutter/Small Plate | Cut dough circles |
| Fork | Seal empanada edges |
| Deep Fryer/Large Pot | Fry empanadas |
| Slotted Spoon/Spider Strainer | Remove fried empanadas safely |
| Paper Towels | Drain excess oil |
Prep Work
Before assembling our Chamorro Empanadas, we need to prepare the essential components: the dough and the filling. This step ensures the perfect balance of a flaky crust and rich, savory interior in every bite.
Preparing the Dough
- Combine dry ingredients: In a large mixing bowl, sift together 2 ½ cups of all-purpose flour and ½ teaspoon of salt for a smooth and even dough base.
- Cut in the butter: Add ½ cup of cold unsalted butter, cut into small cubes, and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
- Add evaporated milk: Gradually pour in ¾ cup of evaporated milk, stirring gently until the dough starts to come together.
- Form the dough: Use your hands to knead the dough gently on a floured surface for about 1-2 minutes, just until smooth and elastic — avoid overworking.
- Rest the dough: Wrap the dough ball tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period helps relax the gluten and makes rolling easier.
Making the Filling
- Cook aromatics: Heat 2 tablespoons of oil in a skillet over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves. Sauté until fragrant and translucent, about 3-4 minutes.
- Brown the beef: Add 1 pound of ground beef to the skillet. Break it apart with a wooden spoon and cook until no longer pink, about 6-8 minutes.
- Add potatoes: Incorporate 1 cup of diced potatoes and cook until tender, about 10-12 minutes, stirring occasionally.
- Season the filling: Stir in 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon turmeric or annatto powder for vibrant color and flavor.
- Combine eggs: Remove the skillet from heat and gently fold in 2 hard-boiled eggs, chopped into small chunks.
- Cool the filling: Transfer the mixture to a bowl and let it cool completely before filling the dough.
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted |
| Unsalted butter | ½ cup | Cold, cubed |
| Evaporated milk | ¾ cup | Gradual addition |
| Onion | 1 medium | Finely chopped |
| Garlic cloves | 3 | Minced |
| Ground beef | 1 pound | None |
| Potatoes | 1 cup | Diced |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Turmeric/annatto | ½ teaspoon | |
| Hard-boiled eggs | 2 | Chopped |
With these steps, we’re primed for creating the iconic Chamorro Empanada with its signature crispy crust and hearty savory filling.
Directions
Follow these step-by-step instructions to assemble and cook our authentic Chamorro Empanadas. Each step ensures a delicious crispy crust and a flavorful filling that honors the traditional Chamorro taste.
Assembling the Empanadas
- Divide the dough into 10 to 12 equal portions. Roll each portion into a ball.
- On a lightly floured surface, use a rolling pin to flatten each dough ball into a circle about 6 inches in diameter.
- Place about 2 tablespoons of the prepared filling in the center of each dough circle. Be careful not to overfill.
- Add a slice or two of hard-boiled egg on top of the filling for that classic Chamorro touch.
- Fold the dough in half over the filling to create a half-moon shape.
- Press the edges together firmly to seal, then crimp with a fork or your fingers to prevent any leaks during cooking.
- Place the empanadas on a parchment-lined tray and cover lightly with a cloth. Let them rest for 10 to 15 minutes before cooking.
Cooking Methods
We have two delicious ways to cook our Chamorro Empanadas — deep-frying or baking — both yielding a beautiful golden crust and robust flavors. Choose your preferred method below.
| Cooking Method | Oil Temperature or Oven Setting | Cooking Time | Notes |
|---|---|---|---|
| Deep-Frying | 350°F (175°C) | 3–4 minutes | Fry until golden brown, turning halfway |
| Baking | 375°F (190°C) | 20–25 minutes | Brush empanadas with egg wash for crisp finish |
Deep-Frying
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Carefully lower 2 to 3 empanadas at a time into the hot oil.
- Fry for 3 to 4 minutes or until the crust turns an even golden brown. Flip halfway through cooking.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve warm with your choice of pickled cucumbers, hot chili sauce, or fresh lemon wedges.
Baking
- Preheat your oven to 375°F (190°C).
- Place empanadas on a lined baking sheet.
- For a beautiful glossy finish, brush the tops with an egg wash (1 beaten egg mixed with 1 tablespoon water).
- Bake for 20 to 25 minutes or until the crust is golden and crisp.
- Let cool for a few minutes before serving with your favorite toppings.
By carefully assembling and choosing the ideal cooking method, our Chamorro Empanadas will impress with every bite — crispy outside and bursting with hearty savory filling inside.
Serving Suggestions
To fully enjoy our Chamorro Empanadas, we recommend serving them hot and fresh for the best flavor and texture experience. Here are some perfect accompaniments to elevate this iconic Guam dish:
- Pickled Cucumbers (Fina’denne’): A classic Chamorro condiment, these tangy pickled cucumbers add a refreshing crunch and balance the savory richness of the empanadas.
- Hot Chili Sauce: For those who love a little heat, a drizzle of local hot chili sauce will complement the meaty filling while enhancing the overall flavor profile.
- Fresh Lemon or Calamansi Wedges: Squeezing citrus juice brightens the flavors and cuts through the dough’s buttery crispness.
- Side of Steamed Vegetables or a Light Salad: Pairing with fresh greens or lightly steamed vegetables adds freshness and makes the meal more balanced.
Beverage Pairings
We find chilled fruit juices like pineapple or mango work beautifully, introducing a sweet counterpoint. Alternatively, a cold, crisp lager or a light white wine can be wonderful for adults seeking a perfectly paired drink.
Serving Presentation
Arrange your empanadas on a large platter, garnishing with fresh herbs such as parsley or cilantro to add color and aroma. Serve the dips and garnishes in small bowls on the side. This approach invites everyone to customize their bites, making the experience interactive and communal.
| Serving Suggestion | Description |
|---|---|
| Pickled Cucumbers (Fina’denne’) | Tangy, crunchy, balances richness |
| Hot Chili Sauce | Adds heat, enhances savory filling |
| Fresh Lemon or Calamansi | Provides acidity, brightens flavors |
| Steamed Vegetables or Salad | Adds freshness, balances meal |
| Chilled Fruit Juices | Sweet, refreshing contrast |
| Crisp Lager or White Wine | Balances savory richness, ideal adult pairing |
Make-Ahead Tips
Preparing Chamorro empanadas in advance saves time and allows flavors to meld beautifully. Here are our top tips to ensure your empanadas stay fresh and delicious whether you’re cooking immediately or later.
Dough Preparation and Storage
- After kneading the dough, wrap it tightly in plastic wrap to prevent drying out.
- Refrigerate the dough for up to 24 hours before rolling and shaping.
- For longer storage, freeze the dough in an airtight container for up to 1 month. Defrost overnight in the fridge before use.
Filling Make-Ahead Steps
- The savory ground beef filling can be made 2–3 days ahead.
- Store the filling in an airtight container in the fridge.
- Reheat gently in a skillet to warm before assembling empanadas.
- If your filling includes delicate ingredients like hard-boiled eggs, add them just before assembling to maintain texture.
Assembling and Freezing Empanadas
- Assemble empanadas fully but do not cook.
- Place empanadas on parchment-lined trays, ensuring they don’t touch.
- Freeze for 1–2 hours until firm, then transfer to freezer bags or containers.
- Properly frozen empanadas can last up to 3 months.
Cooking Frozen Empanadas
- No need to thaw; cook straight from frozen.
- Adjust cooking times:
- Deep-fry an additional 1–2 minutes.
- Bake at 375°F (190°C) for 20–25 minutes instead of 15–20 minutes.
- Monitor closely for the classic crispy golden crust and hot, flavorful filling.
| Make-Ahead Step | Storage Duration | Storage Method | Cooking/Use Notes |
|---|---|---|---|
| Dough | Up to 24 hours | Wrapped in plastic, fridge | Freeze for up to 1 month if needed |
| Filling | 2–3 days | Airtight container, fridge | Reheat gently before assembly |
| Assembled uncooked empanadas | Up to 3 months | Freeze on tray, then in bags | Cook frozen with adjusted times |
“Planning ahead with make-ahead prep lets us enjoy authentic Chamorro empanadas anytime, ensuring fast service without sacrificing freshness or flavor.”
By following these make-ahead tips, we can effortlessly serve Chamorro empanadas that taste just like they were made fresh.
Conclusion
Chamorro empanadas bring a taste of Guam’s rich culinary heritage right to our kitchen. With their crispy crust and savory filling, they offer a satisfying meal or snack that’s both comforting and flavorful. By mastering the dough and filling, and choosing the cooking method that suits us best, we can easily recreate this iconic dish.
Whether we enjoy them fresh or prepare them ahead for convenience, these empanadas are sure to impress family and friends. Adding traditional sides and dips enhances the experience, making every bite a celebration of Chamorro culture. Let’s embrace this recipe and savor the delicious flavors it delivers.
Frequently Asked Questions
What are Chamorro empanadas?
Chamorro empanadas are a delicious variation of traditional empanadas from Guam, featuring a flaky dough and a savory filling of ground beef, potatoes, onions, garlic, and hard-boiled eggs. They reflect the unique flavors of Chamorro cuisine.
What ingredients are used in Chamorro empanadas?
The dough includes all-purpose flour, butter, and evaporated milk. The filling consists of ground beef, onions, garlic, potatoes, and hard-boiled eggs. Optional toppings include pickled cucumbers, hot chili sauce, and fresh lemon.
How are Chamorro empanadas cooked?
They can be either deep-fried in hot oil until golden and crispy or baked in the oven with an egg wash until crisp. Both methods result in a tasty, flaky crust with a hearty filling.
What equipment do I need to make Chamorro empanadas?
Essential tools include mixing bowls, measuring cups, a rolling pin, a skillet for cooking the filling, a slotted spoon for frying, and paper towels for draining excess oil.
Can Chamorro empanadas be made ahead of time?
Yes, dough can be refrigerated for up to 24 hours or frozen for a month. The filling can be stored refrigerated for 2–3 days. Uncooked empanadas can be frozen for up to 3 months and cooked directly from frozen.
How should Chamorro empanadas be served?
Serve them hot and fresh with sides like pickled cucumbers (Fina’denne’), hot chili sauce, fresh lemon or calamansi wedges, and optional steamed vegetables or salad. Pair with chilled fruit juice, cold lager, or a light white wine.
What makes Chamorro empanadas unique?
Their unique combination of a flaky, buttery crust with a savory filling containing hard-boiled eggs and potatoes sets them apart, showcasing the rich flavors and culinary traditions of Guam’s Chamorro culture.