Empanadas with Chili Salsa

by Klaraslife

This post is also available in german/deutsch

Step by Step Guide

   

Empanadas

dough
120 g cornmeal
80 g of flour
1 tbsp oil
125 ml of water
filling
1 red onion
1 spring onion
1 carrot
5-6 fried peppers
1 clove of garlic
1 piece of ginger grated
Blanched 1/2 broccoli
1/2 red chili finely chopped
1/2 teaspoon turmeric powder or 1/4 fresh turmeric root chopped
2 tablespoons kidney beans
1 tbsp raisins / currants
1 tbsp Worcester Sauce
Salsa
1 spring onion
1 tsp red chilli pepper chopped
Chopped coriander or parsley
1/2 avocado very finely chopped
1 tablespoon soy sauce
1 tsp vinegar

Instructions
dough
Mix both types of flour. Add oil, water and a pinch of salt and knead into a smooth dough.
Wrap in cling film and refrigerate for 1 hour.
filling
Finely chop vegetables and onions.
Fry garlic and onions in oil.
Then add the remaining vegetables and fry on medium heat for 5 minutes.
Add 1 tbsp Worcester Sauce. Put aside.
Roll out the dough on a floured surface 3 mm thick and cut out about 20 rounds. See image.
Put about 1 tsp of the filling on each round. Coat the dough edges with water. Fold the dough in half over the filling and press the edges together.
Heat the oil in a pan and fry the empanadas from both sides.
Salsa
Mix all ingredients and season with salt if necessary.
Serve hot empanadas with salsa.

Enjoy it!

Print

Empanadas

Crispy Empanadas with vegetable filling and chili salsa.
Course Appetizer
Cuisine Mexican
Keyword snack
Prep Time 20 minutes
Cook Time 15 minutes
resting time 1 hour
Total Time 35 minutes
Author Klaraslife

Ingredients

dough

  • 120 g cornmeal
  • 80 g of flour
  • 1 tbsp oil
  • 125 ml of water

filling

  • 1 red onion
  • 1 spring onion
  • 1 carrot
  • 5-6 fried peppers
  • 1 clove of garlic
  • 1 piece of ginger grated
  • Blanched 1/2 broccoli
  • 1/2 red chili finely chopped
  • 1/2 teaspoon turmeric powder or 1/4 fresh turmeric root chopped
  • 2 tablespoons kidney beans
  • 1 tbsp raisins / currants
  • 1 tbsp Worcester Sauce

Salsa

  • 1 spring onion
  • 1 tsp red chilli pepper chopped
  • Chopped coriander or parsley
  • 1/2 avocado very finely chopped
  • 1 tablespoon soy sauce
  • 1 tsp vinegar

Instructions

dough

  • Mix both types of flour. Add oil, water and a pinch of salt and knead into a smooth dough.
  • Wrap in cling film and refrigerate for 1 hour.

filling

  • Finely chop vegetables and onions.
  • Fry garlic and onions in oil.
  • Then add the remaining vegetables and fry on medium heat for 5 minutes.
  • Add Worcester Sauce. Put aside.
  • Roll out the dough on a floured surface 3 mm thick and cut out about 20 rounds. See image.
  • Put about 1 tsp of the filling on each round. Coat the dough edges with water. Fold the dough in half over the filling and press the edges together.
  • Heat the oil in a pan and fry the empanadas from both sides.

Salsa

  • Mix all ingredients and season with salt if necessary.
  • Serve hot empanadas with salsa.

Enjoy it

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    ©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.


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    Empanadas mit Chili Avocado Salsa - Klara`s Life 17. January 2019 - 17:51

    […] English […]

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