How to make Vigan Empanada:

• In a pan, put water, cooking oil, salt and annatto powder. Bring to a boil. If you are using annatto seeds, put the annatto seeds in a small metal strainer and soak it in the water while boiling. Then remove it after 1 to 2 minutes.
• Put the rice flour in the pan then stir with a wooden spatula or spoon. Stir until the water is absorbed by the rice flour and continue mixing until it forms into a dough and dry to the touch. Remove from heat and cool.
• Knead the dough until smooth and divide the dough into six equal parts and form into balls. Set aside.
• In a pan, heat oil and saute garlic and onions until fragrant. Add the longganisa and saute until cooked. Season with salt and pepper to taste.
• To assemble the empanada; Arrange the ingredients in separate bowls or containers; the longganisa, grated papaya, eggs, and dough. Lay a piece of the wax paper on a flat surface and put a dough ball(brush some oil on the wax paper and the dough). Put another wax paper on top of the dough and flatten it with your palm. Then roll it with a rolling pin until flattens into a circle and about 1/8 inch thick. Similar to making a thin crust pizza dough.
• Remove the wax paper on the top surface and fill it in the center with some grated papaya and longganisa, about 1 1/2 tablespoons of each of the ingredients. Make a hollow space on the center of the filling and crack a raw egg on it.
• Immediately fold the empanada into a semi circle shape and seal the edges. You can use a plastic plate to trim the edges and make a nice rounded edge. Do the same to the rest of the ingredients. Deep fry the empandas until golden brown and crisp. After cooking, place on a wire rack or paper towels to drain excess oil. Serve hot with sukang iloko as a dipping sauce. Enjoy!