If you’ve never had an Ilocos-style empanada before, prepare to fall in love at first crunch. These bright orange, crispy Filipino empanadas are unlike anything you’ve ever tasted. They’re stuffed with green papaya, savory longganisa sausage, and a whole egg, all wrapped up in a thin rice flour dough that’s deep-fried to golden perfection. It’s a street food legend in the northern Philippines where every bite is a perfect balance of salty, sweet, and crunchy. Honestly, they’re as fun to make as they are to eat.

What makes these empanadas extra exciting is how bold and unapologetically flavorful they are. The orange color comes from annatto oil, which not only gives it a striking look but adds a subtle earthy note to the dough. The filling might sound simple, just shredded papaya, garlicky sausage, and an egg, but once it’s all sealed up and fried, the textures and flavors explode in the best way. It’s messy, it’s hot, and it’s 100 percent worth it.

Making Ilocos empanadas at home can feel like a mini food adventure. You’ll get your hands a little sticky making the dough, and there’s definitely a learning curve to folding and sealing them. But once you hear that sizzle in the oil and take that first crispy bite, you’ll know it’s all worth it. Plus, you get to customize them however you like. Extra egg, spicy vinegar dip, more longganisa? Go wild.

It’s also a really fun recipe to make with someone else. Whether it’s a weekend project with friends or a date-night dinner that ends with flour on your faces and happy stomachs. Filipino food has a way of bringing people together, and these empanadas are no exception. They’re portable, flavorful, and totally addictive, perfect for sharing (or not sharing, no judgment here).

So grab your green papaya, your annatto oil, and your frying pan. We’re bringing a piece of Ilocos right to your kitchen. Whether you grew up eating these or are totally new to them, get ready for a taste of something crispy, comforting, and completely Filipino.