Empanadas with Chili Salsa

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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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