Kheema Empanadas (Minced Mutton Empanadas Indian Style)

These crispy savory treat can be serves as appetizers or snacks. The filling can be of anything from pure vegetarian ingredients to anything that is the favorite of the crowd. Serve with any dip of choice to enhance the flavors.

Ingredients

Oil 2 Cup (32 tbs) (For deep frying)
For the filling
Minced mutton 1/2 Kilogram
Onion 1 Small , sliced
Tomato puree 1 Tablespoon
Red chilli powder 1/4 Teaspoon (to taste)
Turmeric powder 1/4 Teaspoon
Meat masala powder 1 Teaspoon
Black pepper powder 1/2 Teaspoon , freshly ground (to taste)
Salt To Taste
Oil 1 Tablespoon
Lemon juice 1 Teaspoon
Coriander leaves 1 Tablespoon , chopped finely
Grated cheese 1/2 Cup (8 tbs)
For the dough
All purpose flour 1 Cup (16 tbs)
Salt 1 Pinch
Oil 1 1/2 Tablespoon
Yeast 1 Teaspoon
Sugar 1 Teaspoon
Warm water 1/4 Cup (4 tbs)
Water 1/4 Cup (4 tbs) (as required)

Directions

GETTING READY

1. In a bowl mix water, yeast and sugar. Leave it for 10 minutes.

2. In a large bowl, add the flour and salt. Mix well. Pour the yeast mixture and mix again. Slowly pour water and knead into soft dough. Cover and let it sit in a warm place to rise for around 1 hour.

Empanada Dough[[{"fid":"568411","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by seemasatheesh at ifood.tv

MAKING

For The Filling

3. In a pan heat oil. Put in the onions and sauté them till light brown. Add the red chilli powder, turmeric powder, black pepper and meat masala. Saute them for another minute. Add the tomato puree. Continue to sauté for another 2 minutes.

4. Put the minced meat and mix well. Add the lemon juice and salt to taste. Stir well, cover, lower the heat and cook till the meat is done (check frequently, if too dry add little water in drops to avoid burning).

5. Once the meat is cooked fully, taste and adjust the seasonings if required. Sprinkle the coriander leaves and continue to cook uncovered for a few more minutes or till the moisture is fully evaporated. Turn off the heat and let it cool completely.

Empanada Filling[[{"fid":"568412","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by seemasatheesh at ifood.tv

For The Empanadas

6. Take the dough, punch it to release air. Grease hands with oil and knead again for 5 minutes or till the dough is elastic and soft. Take small portions of the dough and roll it into a circle. Using a small lid or cookie cutter and cut perfect circles.

7. Put spoonful of filling on half of the circle. Sprinkle little grated cheese (do not stuff the empanada). Fold the other half to form a half moon. Using a fork press the edges and seal it or fold the edges to seal the empanadas well. Repeat this with rest of the dough and filling.

8. In a deep frying pan, heat oil on high. Once the oil is hot, reduce the heat to medium and fry them till golden brown. Transfer onto paper towel to drain off excess oil.

Making Empanada[[{"fid":"568413","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by seemasatheesh at ifood.tv

SERVING

9. In a serving plate, serve the empanadas with any dip of choice.

TIPS

For appetizer, they are made bite sized, but for snacks a little larger ones can be made.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 496Calories from Fat 329

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 325 mg13.54%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet