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| Mexican Empanadas |
Fat 55 g
Carbs 57 g
Protein 9 g
Ingredients:(Mexican Empanadas)
Capsicum chopped 1
Puff pastry ½ kg
Tomatoes boiled chopped 2
Onion chopped 1
Beef mince 300 gm.
Dry red chilies 3 – 4
Eggs beaten 2
Cumin seeds 1 tsp.
Raisins 25 gm.
Oil 2 tbsp.
Black pepper powder ½ tsp.
Salt to taste
Instructions:(Mexican Empanadas)
Heat 2 tbsp. oil in a wok, add 1 chopped onion, 1 chopped capsicum, 2 boiled chopped tomatoes and 300 gm. beef mince, fry well till water dries. Add in 3 – 4 chopped dry chilies, 1 tsp. cumin seeds, 25 gm. raisins, salt to taste and ½ tsp. black pepper. Mix well and keep aside.
Roll ½ kg puff pastry. Cut into 4 – 5 inches squares. Top each square with mince filling, brushed edges with beaten egg. Fold the sides and seal well.
Brush top of each empanadas with beaten egg.
Lastly bake in a preheated oven of 190 degrees for 15 – 20 minutes. Then remove and serve.
Summary
Recipe Name: (Mexican Empanadas)
Published On:18-10-2015
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