Empanaditas de galunggong

Filling:
1 pc chopped onion
2 tbsp cooking oil
2/3 cup tomato sauce
½-1 kilo boiled galunggong, boned and flaked
2 cup green shredded papaya
3 tsp salt
¼ tsp ground black pepper
¼ cup pickle relish
Oil for frying

Procedure:
Saute onions in hot oil. Add tomato sauce (rinse can with a little water) and bring to boil. Add flaked galunggong and papaya. Simmer for 10 minutes. Season with salt and pepper and add pickle relish. Cook till papaya is transparent and tender. Set aside to cool.

Pastry:
Ingredients
1 ½ cup shortening
4 cup All purpose flour
2 tsp salt
½ cup water
Procedure
Cut shortening into flour and salt until particles are like small peas. Sprinkle water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Form into a ball. Roll out to 1/8” thick. Cut into rounds by means of a 4 inch empanada cutter. Place a tablespoon of filing in center. Fold dough over, press edges together with the tines of fork or flute. Fry in deep hot fat or bake in a pre-heated oven (brush empanada with milk before baking) for 20-25 minutes.