Mexican Empanadas

Name: Mexican Empanadas
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: For dough:; 3 cups All purpose flour; 1/4 cup butter/shortening; 1 tsp salt; 1 tsp white vinegar; 1 cup ice cold water; 75 grams paneer; For stuffing:-; 1 1/2 cup corn kernels; 1/2 cup cheese; 1 jalapeno finely chopped; 3 tbsp fresh cilantro chopped; 1 tsp chilli powder; 1 lime; 1/2 tsp salt as per taste; 1/4 tsp black pepper powder

Kalpana Solanki @cook_13477867

#risenshine
Empanadas are staple in Argentinian cooking and very popular in South America, maxio and other countries. In stuffing lots of variety.

Kalpana Solanki @cook_13477867

#risenshine
Empanadas are staple in Argentinian cooking and very popular in South America, maxio and other countries. In stuffing lots of variety.

Saved

Ingredients

60 mins

4-5 servings

Fordough:
3 cupsAll purpose flour
1/4 cupbutter/shortening
1 tspsalt
1 tspwhite vinegar
1 cupice cold water
75 gramspaneer
Forstuffing:-
1 1/2 cupcorn kernels
1/2 cupcheese
1jalapeno finely chopped
3 tbspfresh cilantro chopped
1 tspchilli powder
1lime
1/2 tspsalt as per taste
1/4 tspblack pepper powder

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Steps

60 mins

1

For dough:- In a large bowl whisk together flour and salt. Mix well.
2

Cream the butter with the paneer until well blended. Add flour and mix well.
3

Make a well in the centre of the flour and add vinegar and about 3/4 cup of the water
4

Knead a soft dough cover with plastic wrap and refrigerate if not using immediately.
5

Make the filling by combining the all ingredients in a small bowl. Adjust seasoning to taste as desired.
6

Roll out the dough out 1/8 inch thick. Use a a cookie cutter cut circles approx 3 " inch wide.
7

Heat the oven to 375 F. Place the filling on one half of the round. Fold into half moon shapes. Seal edges and crinkle them with fork.
8

Place the empanadas on a silicone mat lined baking sheet. Brush with milk on top each empanadas to give it a golden and shiny finish.
9

Bake it hot oven for approx 20-22 minutes until the dough is firm to the touch.
10

Serve warm with sauces, dip like guacamole, sour cream or enchilada sauce.