The Perfect Empanada de Kaliskis Dough

The spirals of flaky empanada de kaliskis

Bago ang lahat, salamat po sa mga loyal na tagasubaybay na nakakaalalang magpipindot ng mga gugelads ko. :)

I had been experimenting with different recipes for this type of empanada which reminds me of my favorite empanadas in the Philippines I used to buy from Merced Bakedshop. I had no idea it was what some regions in the Philippines would call empanada de kaliskis. And I don't know how the consistency is in those regions, because apparently, they don't taste as good as they look like. However, as far as my tastebuds remember, the gorgeous scale-like appearance, flaky, yet very tender dough of empanadas that I bought from Merced Bakeshop then was what I would call as the perfect empanada crust.

Juicy chicken filling from leftover roast turkey

I was browsing a Malaysian food blog sometime in September when I chanced upon the gorgeous layers of what looked like empanada, but they called it spiral (curry) puffs. More searches led me to other sites showing detailed photos of how to create the layers, and they called it in their native tongue as "karipap". Around December, I tried a recipe but it did not get my approval, so no empanadas for Christmas give-aways. That recipe had egg, but it resulted to chewy yet flaky dough which was not really tender for me, and the flavor was so-so. (I am not talking about the filling here; just the dough. Filling is easy enough to make and to adjust according to taste preference). It probably is the same recipe used by the ones featured by Market Manila here.

I got back to trying out such recipes this January when I chanced upon a Filipino blog post on empanada de kaliskis. This second recipe I tried left a very greasy feel to my mouth, albeit flaky and tender enough. While my kids liked them, it was not what I was looking for, so my search continued.

So, it took me a total of three recipes to finally settle for this one below which I would consider the closest to what I am craving for. The characteristic appearance and flaky layers are a result of overlapping water dough and oil dough. I am settling for this one, as this was not only easy to manipulate and fill (did not easily crack), it also had a seemingly good proportion of flour to lard (or shortening) that (1)-the oil dough did not easily leak out of the water dough despite repeated rolling/folding, (2)-the dough remained intact while filling and crimping, and (3)-the cooked empanada was not too fragile to handle. I am not sure if substituting shortening would give the same results, but I am very satisfied with the results I got using pork leaf lard (that I rendered myself) for the dough, then using pork lard from fat back (that I rendered too) for deep frying. (I know, it is cholesterolific, but hey, no trans-fat here!). One of these babies is enough to satisfy a hungry tummy during merienda.

Now like most Filipino goodies I have on my site, this recipe and method are here for the purpose of (1) satisfying my gluttony for punishment hunger for challenges, (2) satisfy my curiosity on how things are made, and (3) making use of leftovers. So I probably will not be making this too often (as is the case with siopao and hopia and monay and siomai and lumpia and the other labor-intensive, time-consuming recipes). I do hope, however, that some entrepreneur (especially in the Philippines) will find this helpful.

This post has two parts: dough and filling. Filling recipe way below.

The dough recipe here is courtesy of ch3rri-blossom for her flaky taro mooncake recipe. Although she cut both water and oil doughs into 4, I chose to make mine one whole piece, so as to have more open edges (her 4 pieces each cut into 3 led to the end slices having only one open end, so that the un-open end had the water dough covering the oil dough so less layering effect on that -- don't bother to try to understand this if it confuses you).

I did not bother to convert to cups. So get yourself some digital kitchen scale with grams/oz measurement. And please do not ask me for the conversions. I am sure you can use google for that purpose if you really want to try this.

Water Dough:

200 gm all purpose flour
1/2 tsp white vinegar
50 gm pork lard (or shortening)
30 gm sugar
100 gm water

Oil Dough:

180 gm all purpose flour
100 gm pork lard (or shortening)





Method:

1. For water dough, mix water, sugar, and vinegar. Mix in flour then add pork lard (or shortening). Knead to a soft dough. Wrap in plastic and let rest for at least 30 minutes.
2. For oil dough, use a food processor to blend well (use short bursts to make it crumb-looking).
3. Use a rolling pin to flatten water dough (please see slideshow below). Distribute oil dough on half of water dough. Cover the oil dough with the other half of water dough so the water dough completely envelopes oil dough. Leave as little of the water dough at the edges just so you can seal water dough nicely all around oil dough.
4. Flatten and pop any bubble, but seal tightly so oil dough does not leak out.
5. Fold into thirds (the ends of the long rectangle) then fold in two so you end up with a squarish form. Flatten again to make it rectangular then fold in two again to make it square.
6. Flatten again to make it rectangular, about 9x13, then roll like jelly roll to form a log using the longer side.
7. Tap the ends of the log to make them flatter before starting to slice.
8. Slice every 3/4" to 1 inch (or slice and fill one at a time).
9. Use your palm to initially flatten, then use the rolling pin. Flatten the edges more since those are going to be crimped/pleated (and therefore, if you make it thick at the start, pleating will make it thicker). The middle should be thick enough so it does not break open when you put the filling in.
10. Place about 1 tbsp of filling. Pinch the edges and pleat/crimp. See here for a demo.
11. Deep fry in 375 deg F oil for about 2 minutes, then drain on paper towel.


After frying two batches, I wrapped each individually then froze for future merienda use (or to add to the stock, possibly to cook when we have another gathering). For frozen ones, what I probably will do is to deep fry for two minutes and finish cooking the filling by placing them on a rack in a heated oven (350 deg F, partially open).

Video coming up as soon as youtube lets me upload it, or as soon as facebook finishes uploading. Video is now available to make it clearer. Please note that this video is my second try of making this kaliskis, and I used a method that I typically do with pie crusts: mix flour with lard using gloved hands (help prevent too much melting).



If you are interested in the filling, here's how I made it.
Roughly chop some turkey leftover meat (about 2 cups).
Dice potatoes and carrots; boil in chicken stock for 10 minutes. Drain.
Chop about 1/4 cup of raisins.
Heat up some turkey gravy (about 1 cup) then add the meat and veggies. Adjust taste with salt and pepper.
Cool completely (easier to scoop it up to fill the dough when it is chilled in the fridge first).