Potato Filled Empanadas
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A baked savoury snack... delicious and easy to make.
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Potato Filled Empanadas recipe - How to make Potato Filled Empanadas
Preparation Time:    Cooking Time:    Total Time:
Makes 1 serving
- Heat the oil in a broad pan and add the cumin seeds.
- When the seeds crackle, add the onions, capsicum and garlic, mix well and sauté till onions turn translucent.
- Add the oregano, salt, and pepper, mix well and cook for 5 minutes, while stirring in between.
- Add the potatoes. tomato ketchup and cheese., mix well and sauté for 3 minutes.
- Add the olives and raisins and mix well. Keep aside to cool.
- Combine the plain flour, baking powder, and salt and sieve well.
- Add the oil and rub with your fingers till the mixture resembles coarse bread crumbs .
- Add the milk gradually and knead into a soft dough, making sure that the dough does’nt becomes too sticky.
- Cover and keep in the refrigerator for at least 30 minutes.
- Divide the dough into equal portions and roll out each portion into a circle of 5” diameter and 1/8” inch thick. Keep aside.
- Divide the filling into equal portions and keep asdie.
- Take a portion of the rolled dough, brush the edges with water and place a portion of the filling at the centre.
- Fold over to make half moon shapes and seal edge with a fork or pinch with your fingertips. Keep in the refrigerator for atleast 30 minutes before baking..
- Place the empanadas on a greased baking sheet and brush the tops with egg wash (optional)
- Using a fork, prick a few holes in the top of the empanadas for steam to escape.
- Bake for 30 minutes in a pre-heated oven, until the pastry is golden brown.
- Serve with sour cream.
This recipe was contributed by suman_001 on 12 Jun 2011
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