Kheema Meat Empanadas

By Rita Jamshed Kapadia No comments

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. 

Place 2 tsp of the pre-cooked kheema meat in the round  Empanadas dough
Place 2 tsp of the pre-cooked kheema meat in the round Empanadas dough
Fold over in a semi-circle
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.
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
Fry in medium hot oil
Drain on paper towels and serve Empanada hot.
Drain on paper towels and serve Empanada hot.

Kheema Meat Empanadas Recipe

Ingredients

10 store bought empanad rolls or puff pastry

1 cup cooked parsi kheema

1/4 cup boiled potatoes (mashed)

Oil for frying

Method

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.

Rita Jamshed Kapadia

Rita Jamshed Kapadia's Mega cookbook "Parsi Cuisine Manna of the 21st Century" and individually published cookbooks / e cookbooks of the "Parsi Cuisine" series are available on our Amazon.com Shop - https://www.amazon.com/shop/parsicuisine Occasionally we offer special promotions to our customers. These offers are for a limited time only, sign up for our newsletter for monthly updates!

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