Recipe of Favorite Whosayna’s Empanadas

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, whosayna’s empanadas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Whosayna’s Empanadas is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Whosayna’s Empanadas is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have whosayna’s empanadas using 18 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Whosayna’s Empanadas:

1. Take Dough:
2. Get 2 and 1/2 cups All Purpose Flour (Maida)
3. Prepare 1 Egg
4. Get 1/2 cup Butter/Margarine
5. Get 2 tbsp + for fry Oil
6. Take 1/2 tsp Baking powder
7. Make ready Filling:
8. Prepare 1/2 kg Beef Mince
9. Get 1 small piece Ginger (slivered)
10. Make ready 4-5 Garlic (pounded)
11. Get 1 Onion (chopped)
12. Take 3 Tomatoes (chopped)
13. Make ready 1 tbsp Tomato Puree
14. Make ready 1 Green and Yellow Capsicum (chopped)
15. Prepare 1 tsp Oregano
16. Get 1/4 tsp Blackpepper (pounded)
17. Prepare 1-2 Jalopenos or Harbanero Chillies
18. Prepare 1/2 tsp Paprika

Steps to make Whosayna’s Empanadas:

1. Dough: - Mix dry ingredients then add egg and bind with warm water to soft pliable dough, keep in a bowl then 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 now add capsicum and jalopenos mix well on low flame then remove from flame.
2. 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 edges. When all done keep in freezer for 30 mins. Deep fry on low or medium flame to nice golden brown colour. Serve with Salsa Hot Chutney

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