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Spicy cheese and mince empanadas

Spicy cheese and mince empanadas

Spicy cheese and mince empanadas

For the filling:
3T canola oil, extra if needed
350g beef mince
1 onion, finely diced
4 cloves garlic, finely chopped
1t ground ground cumin
1t ground ground coriander
1t paprika
1 tomato diced
Salt and freshly ground black pepper
3/4 cup water
4T chopped coriander
1 cup Clover mature cheddar
1/2 cup roasted corn

1kg bread dough, prepared
Oil for shallow frying

heat the oil over a medium heat and add the mince in batches to brown perfectly, becoming slightly crisp.
Add the onion and cook until the become caramelised and soft. add the garlic, cumin, coriander and paprika before stirring through and toasting until fragrant. Add the tomato and mix through with salt, pepper and the water, simmer gently until all the water has evaporated. Set aside to cook completely. Once cooled, add the cheese and corn and mix through.
Prepare the dough by rolling it out to about 3cm in thickness before cutting out rounds using a round cookie cutter or cutting around a glass placed over the dough. Roll the cut out rounds until they are thin, but not too thin that they’ll break when filling.
Add about 2T of the cheesy-mince filling to the bottom half of the rolled out circle. Fold the opposite side over and begin crimping to secure the filling, pressing out any air that might be trapped inside.
Heat the oil for frying. Add the folded parcels to the oil and fry for about 3 minutes a side or until golden and crisp.


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