Mini Empanadas

About Mini Empanadas

Ingredients

• Refined flour 250 gms
• Salt to taste
• Butter 75 gms
• Egg 1
• Oil 1 tbso + to shallow-fry
• Medium onion, chopped 1
• Garlic, chopped 1 tsp
• Cottage cheese, diced 200 gms
• Small green capsicum, chopped 1
• Raisins 20 gms
• Tomato sauce 4 tbsps
• Black pepper powder 1 tsp
• Egg wash as required

How to Make Mini Empanadas (Stepwise Photos)

Method

1. Preheat oven to 180º C. Line a baking tray with butter paper.
2. To make the dough, take flour in a mixing bowl, add salt and butter and rub with your fingertips till the mixture resembles breadcrumbs. Add egg and sufficient water and knead into a dough.
3. Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till fragrant. Add cottage cheese, capsicum, raisins, tomato sauce, black pepper powder and salt and cook for 2-3 minutes.
4. Divide the dough into equal balls and roll each ball into thin sheets. Place a small round cookie cutter over the sheets and cut out roundels.
5. Place some cottage cheese mixture in the centre of half the roundels, cover each with the remaining roundels and press the edges to seal.
6. Brush each empanada with egg wash and place them on the baking tray.
7. Keep the tray in the preheated oven and bake for 20 minutes or till the empanadas turn golden.
8. Bring the tray out of the oven, arrange the empanadas on a serving platter and serve hot with a bowl of sauce of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps