Cheesy Ilocos Empanada

• 25 g TopChef Crispee Breading Mix
• 70 g Water
• 75 g Glutinous Rice Flour
• 15 g Best Bite Java Seasoning Powder, prepare according to packaging directions
• 1 Tbsp Frymax Coconut Oil
• 150 mL Crisp n’ Dry Premium Deep Frying Fat
• 15 g Longganisa, removed from casing and cooked
• 15 g Cabbage, chopped
• 1 small Whole Egg
• 10 g Farm Haven Mozza Pizza Topping

Procedures: 

1. In a bowl, combine TopChef Crispee Breading Mix, water, glutinous
    rice flour, and Best Bite Java Seasoning Powder. Mix well until bowl sides
    are clean and mixture has formed into a dough. Set aside to rest.
2. Preheat oil to 175°C.
3. On a clean and well-oiled surface, scale dough into 80g each.
4. Using a rolling pin, flatten dough like a tortilla in a clear plastic and top with
    longganisa, cabbage, egg, and Farm Haven Mozza Pizza Topping.
5. Fold dough by lifting other end over and pressing edges to seal.
6. Deep-fry empanadas for 5-7 minutes. Transfer onto a rack of plates lined with
    paper towels to remove excess oil.