Learn how to make Veg Empanadas at home in this Monsoon with Chef Bhumika on Rajshri Food.
Veg Empanadas are the perfect party starter also amazing Monsoon recipe in Veg for all who love fried food.
These savory empanadas have a delicious filling made with black beans, corn, and cheese, seasoned with cilantro, cumin, and a little bit of chile pepper. Add golden raisins to give them the touch of sweetness particular to South American empanadas.
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2 tbsp Oil
2-3 Garlic Cloves (chopped)
1 Onion (chopped)
5-6 French Beans (chopped)
1 Green Chilli (chopped)
1/2 tsp Mixed Herbs
3 Potatoes (boiled & chopped)
1/2 Capsicum (chopped)
1 cup Refined Flour
1/2 tsp Salt
1 1/2 tbsp Butter (unsalted)
Method: Let's start with heating up the Oil in the Pan then add Garlic Cloves (chopped) saute the mix for 30 seconds then add Onion (chopped), French Beans (chopped), Green Chilli, (chopped), Salt, Mixed Herbs, Potatoes (boiled & chopped). Next, mash the potatoes then add Capsicum (chopped) mix them all together add more Salt and turn off the flame. Now, let the filling cool down completely. Next, let's make the dough for the Empanadas for which add Refined Flour, Salt, Butter (unsalted). toss the butter around with the flour (as shown in the video) then add Water on regular intervals and make the perfect shaped Dough let it rest for 10 minutes. Next, make a small ball use bit of dry flour (if required) then using the roller roll the dough into a round shape (as shown in the video). Now add the Filling, then fold it over and let all the air out by pressing the end perfectly, then roll over the edges do the same with the remaining dough. Next, boil the Oil in the pan and fry the Empanadas in two at a time.
Serve: 4 People
Host: Bhumika Bhurani
Director: Prajish Prabhakaran
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Shirin Shinde, Abhishek Deshmukh
Editor: Dinesh Shetty
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited
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