A staple cuisine in our house are Indian spices.. Here’s my recipe for Indian Spiced empanadas.
- Empanada dough
- 3 large potatoes
- 1/2 kg lean ground beef (I have our butcher ground it twice)
- 1 cup frozen peas
- 1 cup frozen spinach (defrosted and chopped)
- 1 1/2 tablespoons garam masala
- 1/2 teaspoon chili powder (or less depending on how spicy you want it)
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon turmeric
- 2 tablespoons fresh cilantro
- 3 cloves crushed garlic
- 1 teaspoon fresh ginger, minced.
- 1 finely chopped red onion
- 2 tablespoons ghee (clarified butter)
- salt and pepper to taste
- 2 egg yolks
Preheat your oven on 200°C.
Cube potatoes and boil until cooked, season with salt and pepper, semi mash and set aside.
Heat a pan on medium heat. Add ghee, onion, garlic, and ginger. Cook until the chopped onion is translucent, about 4 minutes.
Add garam masala, chili powder ,ground coriander seeds, turmeric. Then, add ground beef and cook until browned.
Add peas and spinach and combine well.
Add salt and pepper. Cook for another 3 minutes. Set aside until cool enough to handle.
Use a tablespoon and scoop the mixture into the empanada dough (individually), brush with egg yolks and pop in the oven for 15 minutes or until golden. Serve with mango chutney and Enjoy!
*I chop the spinach while it’s still semi frozen, just so I don’t have these long strings when I bite in my food.
*My son loves this! Of course, minus the chili.
*This is a very versatile dish, you can make it with basically any protein or even make it vegetarian! You can also fry the empanadas, but I prefer it baked.
*The filling freezes well and always tastes better when it’s made a day or two before you need it.