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