A delightful recipe from Galicia, Spain originally made from pork. The Empanadas originated from a word Empanar meaning to wrap around or coat in bread. Foodnawaab has made a twist for Indian people.
Olive oil 2 tbsp
Onion (fine chopped) 1
Refined Flour 300 gms
Garlic (fine chopped) 2
Oregano to taste
Salt and pepper to taste
Ground chicken (minced) 250 gms
Cilantro (chopped) ½ bunch
Tomato Sauce 3 tbsp
Tomatoes(roughly diced) 2
Lime juice 1 tbsp
- Take oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking up meat with a wooden spoon, about 10 minutes.
- Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter.
- Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
- Take a bowl put tomatoes, cilantro, salt and pepper, lime juice and olive oil and toss well. Serve with hot empanadas.