Empanadas are perfect little pastries. The dough bakes (or air fries!) into a golden flaky crust that shatters beautifully.
We filled ours with a classic parsi kheema mixture, but you could fill yours with chicken or even beans and rice for a vegetarian version.
We used empanada dough bought from the market for the perfect empanada, but feel free to use pre-made pie crust or puff pastry.
Kheema Meat Empanadas Recipe
10 store bought empanad rolls or puff pastry
1 cup cooked parsi kheema
1/4 cup boiled potatoes (mashed)
Oil for frying
Mix the mashed potatoes with kheema. This filling can be made a day ahead and kept in fridge.
Place 2 tsp of the pre-cooked kheema meat mixture in the round Empanadas dough
Fold over in a semi-circle
Place a little water to seal the edges and Crimp with a fork or Twirl the Empanada. I did both.
Fry in medium hot oil
Drain on paper towels and serve Empanada hot.