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Mexican Empanadas

These savoury mexican empanadas are fried pastries stuffed with a savoury filling spiced with taco seasoning and are really popular in Latin America.

These savoury mexican empanadas are fried pastries stuffed with a savoury filling spiced with taco seasoning and are really popular in Latin America. They are a spicy, crunchy treat that can be dipped in salsa or tomato ketchup.

Prep Time:

25 minutes

Cook Time:

30 minutes

Makes:

10-12 Empanadas

Ingredients

  • 2 cups Sunflower Oil for frying

For the pastry dough

  • 1 cup Flour
  • 1 tablespoon Sunflower Oil
  • 1/2 teaspoon Salt
  • Water as required

For the filling

  • 1 tablespoon Sunflower Oil
  • 4 Garlic Cloves, finely chopped
  • 1 Onion, finely chopped
  • 1 Boiled Potato, finely chopped
  • 1/2 cup Capsicum, finely chopped
  • 1/2 cup French Beans, finely chopped
  • 1/2 cup Carrot, finely chopped
  • 1/2 cup Mushrooms, finely chopped
  • 3 tablespoons Taco Seasoning
  • Salt to taste

Methods

  • To prepare the pastry dough, mix together flour, sunflower oil and salt in a bowl till it resembles large bread crumbs. Add water as required and knead into a smooth soft dough. Cover and set aside while you prepare the filling.
  • To make the filling, heat sunflower oil in a pan and add garlic and onions. Stir fry for 3-4 minutes till the onions are soft and translucent. Add the remaining ingredients and a splash of water and cook for another 2-3 minutes. Switch off the flame and set aside.
  • To make the empanadas, take a lime sized ball of dough and roll it into a circle. Place two teaspoons of filling in one half of the circle while leaving a 1/4 inch edge around it. Fold the other half over the filling and press the edges together. Use a fork to make marks across the edges and seal them. Follow the process till all the dough is over and you should have 10-12 empanadas.
  • Heat oil in a pan or kadhai. Once the oil is hot, fry the empanadas in batches till light golden brown. Serve hot with salsa or tomato ketchup.

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