Mexican Empanadas
Ingredients
- Puff pastry ½ kg
- Beef mince 300 gm
- Onion chopped 1
- Capsicum chopped 1
- Tomatoes boiled chopped 2
- Eggs beaten 2
- Dry red chilies 3 – 4
- Raisins 25 gm
- Cumin seeds 1 tsp
- Black pepper powder ½ tsp
- Oil 2 tbsp
- Salt to taste
Method
- Heat 2 tbsp oil in a wok, add 1 chopped onion, 1 chopped capsicum, 2 boiled chopped tomatoes and 300 gm beef mince, fry well till water dries.Add in 3 – 4 chopped dry chilies, 1 tsp cumin seeds, 25 gm raisins, salt to taste and ½ tsp black pepper. Mix well and keep aside.
- Roll ½ kg puff pastry. Cut into 4 – 5 inches squares.Top each square with mince filling, brushed edges with beaten egg.Fold the sides and seal well. Brush top of each empanada with beaten egg.
- Lastly bake in a preheated oven of 190 degrees for 15 – 20 minutes.Then remove and serve.
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