1/2 cup malunggay leaves blanched
1 carrots, cubes
1 potato, cubes
1 sweet camote, cubes
1 can tuna flakes in oil
1 bulb onion, cubes
2 cloves garlic, minced
salt to taste
3 cups flour
1/2 cup sugar
150 grams margarine original
1/2 tsp baking powder
1 cup water
1/2 cup malunggay leaves, minced
Heat cooking oil in a pan. Saute garlic and onion. Add all vegetables ingredients except malunggay leaves. Simmer for five minutes. Add tuna flakes in oil and blanched malunggay leaves. Season with pepper and salt to taste. Set aside.
In a mixing bowl, mix flour, sugar and baking powder. Add margarine and continue mixing. Add water, egg and malunggay leaves. Continue mixing until rubbery. Get one scoop dough and flatten.
Scoop one tablespoon filling and place it on center of flattened dough. Pull the opposite edges up and closer to each other to form a half circle shape empanada. Using empanada maker makes this task easier. Deep fry in a hot cooking oil until golden brown.
It was my first ever baking task. It was not easy. The first few breads were real mess. I was a bit depressed to see them crumbling to pieces while frying. My hubby, then, thought me how to knead dough properly, until I got it almost perfect.