Hello, I’m Joana. Today, I will show you a way to prepare whosayna’s empanadas recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Whosayna’s Empanadas Recipe
Whosayna’s Empanadas is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Whosayna’s Empanadas is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook whosayna’s empanadas using 18 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Whosayna’s Empanadas:
- Prepare Dough:
- Make ready 2 and half cups All Purpose Flour (Maida)
- Take 1 Egg
- Prepare 1/2 cup Butter/Margarine
- Prepare 1/2 tsp Baking powder
- Make ready Filling:
- Make ready 1/2 kg Beef Mince
- Get 1 small pc of Ginger (slivered)
- Make ready 4-5 Garlic (chopped)
- Get 1 Onion (chopped)
- Make ready 3 Tomatoes (chopped)
- Make ready 1 tbsp Tomato Puree
- Take 1/4 tsp Blackpepper (pounded)
- Prepare 1 tsp Oregano
- Make ready 1 each Green and Yellow Capsicum (chopped)
- Make ready 1-2 Jalopenos or Harbanero Chillies
- Take 1/4 tsp Paprika
- Prepare oil for fry
Instructions to make Whosayna’s Empanadas:
- Dough: - Mix dry ingredients then add egg and bind with warm water to soft pliable dough, keep in a bowl and cover it with cling film. - - Filling: - In a pan put 4-5 tbsp of oil and keep on flame add onions and braise to golden brown colour add garlic and ginger then add tomatoes and saute to a paste add spices and salt add in mince and little water cook till done. - if it’s not dried up can dry on high flame but should be soggy mixture now add capsicum and jalopenos mix well on low flame,
- Then remove from flame. - Let it cool completely then do filling. - - How to do filling: - Take a small size ball of dough and roll into a puri. Scoop one and half tablespoon of mince mixture and put in centre of puri. Now make a half moon shape. Seal the edges then use pinch and fold tactic all over the edge. When all done keep in freezer for thirty mins. Deep fry on low or medium flame to nice golden brown colour. Serve with salsa hot chutneys.
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