Empanadas with Chili Salsa

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Step by Step Guide

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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!

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Empanadas

Crispy Empanadas with vegetable filling and chili salsa.

Prep Time20 mins

Cook Time15 mins

resting time1 hr

Total Time35 mins

Course: Appetizer

Cuisine: Mexican

Keyword: snack

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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