Empanada of Taal

Put some filling such as meat and/or vegetables inside dough and deep fry it. When cooked, you now have an empanada. Of course there are so many variations of this deep-fried filled dough worldwide. So while I snacked on my chicken empanada Taal version, I think of the samosas I ate as starter in Indian restaurants and the curry puffs I bought for breakfast from the street vendors in Malaysia.

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Empanada stall inside the palengke in Taal

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