Make the Ilokano favorite and encase it in golden , buttery pastry! For special family lunches, make a big pie instead of individual ones.
- Makes 6 mini pies. Preparation time 45 mins, plus chilling time.
- Cooking time 1 hour.
For the crust
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup unsalted butter, cold and cubed yolks from 2 eggs
- 4-6 tables spoons ice cold-water egg wash (1 egg beaten winth 1/2 cup milk)
For the Igado
- 4 tablespoons unsalted butter
- 2 gloves garlic minced
- 1 medium red onion, minced
- 1 large carrot, diced
- 50 grams pork tenderloin (lomo), cubed
- 4 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 2 cups chicken stock (or 1 bouillon cube dissolved in 2 cups boiling water)
- 1/4 cup chicken liver, pureed
- 1 medium potato, diced
- 1 large green bell pepper, diced
- 4 tablespoon soy sauce salt and pepper
- 2 cups pork liver slices
Step 1– Make the crust: Combine flour, sugar,salt and baking powder in a bowl; mix well. Add butter and toss until coated. Using your hands, pinch and squeeze butter pieces into dry ingredients until mixture resembles coarse sand. Add egg yolk and mix until dough comes together. Sprinkle 4 tablespoons ice-cold water over dough; stir with a fork . If mixture appears dry, add remaining water and stir, 1 tablespoon at a time. Do this until dough holds together easily. Turn dough out onto a lightly floured surface and form into ball. Wrap dough in plastic wrap and chill for 1 hour.
Step 2– Make the Igado: Melt a butter in a pan. Saute garlic, onions, carrots, and pork. Add flour and tomato paste; cook for a few seconds. Add chicken stock and stir until smooth. Add chicken , liver, potato, and bell pepper; cook until sauce is thick, about 6 minutes. Season with soy sauce, salt, and pepper. Mix in pork liver. Cook for 1 minute and cool.
Step 3- Preheat oven to 350F. Divide dough into 12 pieces and roll-out into rounds. Line 6 greasedindividual tart pans with pie dough. Prickbottons with a fork.
Step 4 – Fill each tart pan with igado and cover with remaining portions of dough. Crimp dough to seal edges and score tops to allow steam to escape while baking. Brush tops with egg wash and bake for 45 minutes to 1 hour or until golden brown