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Empanada Pastry Pockets

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Empanada Pastry Pockets Recipe, Sabji, How To Make Empanada Pastry Pockets Recipe

Empanada Pastry Pockets is a popular street food native to Spain and many other countries. This yummy and appetizing Empanada is a crescent shaped pastry with a delicious filling welcoming our palates to eat more.

Empanada Pastry Pockets  are popular and classic street food native to Spain and travelled moving down to Latin America, the Caribbean, Eastern Europe, Africa, South Asia and the British Isles.  This yummy and appetizing Read More..

About Recipe

koora, Kuzhambu, torkari

How to make EMPANADA PASTRY POCKETS

(2 ratings)
22 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
EMPANADA PASTRY POCKETS
Author : Vahchef
Main Ingredient : Lamb
Servings : 2 persons
Published date : December 25, 2016


Ingredients used in EMPANADA PASTRY POCKETS
• Egg (beaten) - 2 number.
• Vinegar - 1 tea spoon.
• Baking powder - pinch.
• Coriander leaves (chopped) - 1 bunch.
• Salt - to taste.
• Potatoes (chopped) - 1/2 cup.
• Chili powder - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Raisins - 8 number.
• Bell pepper (chopped) - 1/4 cup.
• Carrots (chopped) - 1/2 cup.
• Green peas - 1/2 cup.
• Green chillies (chopped) - 2 number.
• Garlic (chopped) - 1 teaspoons.
• Onion (chopped) - 1 number.
• Olive oil - 2 tablespoons.
• Lamb meat (minced) - 300 grams.
• All purpose flour - 1 cup.
• Garam masala - 1 tablespoons.
• Butter - 1 tablespoon.
Method:

Preparation of stuffing:

  • Heat the olive oil in a pan, add chopped onions, once the onions are sauted.
  • Then add chopped garlic, chopped green chilies, cumin powder, mix it.
  • In the same pan, even small pieces of potatoes, small pieces of carrot, green peas, mince meat, chili powder mix all this and let it cook with closed lid on medium flame for few minutes.
  • At last, add salt, bell pepper, raisins, cook for some time, then sprinkle chopped coriander, garam masala, keep it aside, let it cool.

Preparation of Dough:

  • Take a small bowl, add egg, vinegar, salt and water, and mix it.
  • Take another bowl, add all purpose flour, baking powder, butter.
  • Later, by pouring the mixture (eggs, vinegar) in small quantities, mix it like a dough. Later make a big sheet and cut them in to a round disc, apply the egg wash on edges and stuff the prepared meat mixture inside, and press the edges.
  • At last, deep fry the pockets /pot stickers in air frier hot oil for around 10 minutes at 170 degree centigrade.

Serve hot this with chutney.






Cooking with images Rassa , Lamb rasdar, saaru





Articles


Empanada Pastry Pockets  are popular and classic street food native to Spain and travelled moving down to Latin America, the Caribbean, Eastern Europe, Africa, South Asia and the British Isles.  This yummy and appetizing Empanada is a crescent shaped pastry with a delicious filling welcoming our palates to eat more. The Empanada Pastry pockets are made with a spicy delicious meat filling giving an Indian touch of flavours and taste. Empanadas can be fried or baked and made with a variety of fillings of your choice using cheese, vegetables, meat, seafood or a combination of both etc or you can fill an empanada with virtually anything experimenting with new innovative flavours and taste to make it more enticing and delectable.

History of Empanada:

Empanada are small little pastry pockets filled with a variety of fillings made with cheese, meat, vegetables, seafood, or fruits and are crazily popular throughout Latin and South America. Though thought to have originated from Spain, where the Empanada festival is part of Galician culture, the name comes from Empanar, or ‘to coat with bread’. Most cultures have some sort of traditional pocket or pie food that are popularly prepared such as the highly spiced savoury Indian Samosa  or Kajjikaaya, a sweet pie from India. Each culture twists on new ideas creating humble Cornish pastry, the flaky French Chausson, the peppery Jamaican patty and the phyllo-wrapped Middle Eastern borek.

Most cuisines have created some sort of traditional pocket or meat pie snacks which are quite simple, delicious, mouth melting, portable, easy to make and they don’t have to be meaty. Empanadas and calzones are both believed to be derived from the Indian meat-filled pies, Samosas. All these pastries have common origins in India and the Middle East.

Pastry Pocket variations:

Empanadas are the traditional Latin version of the Hot pocket (an American version) where they use a combination of meat, raisins and olives or Sausage, cheese and potato for a savoury snack while sweet ones are filled with guava and cream cheese, apple, pumpkin among other flavours. These are perfect for parties, celebrations, and a great accent to any menu! Empanadas can be served as snacks/appetizers and tastes excellent with a dipping sauce. There are many mouth-watering varieties of empanadas in India which are mostly with sweet fillings. In North India (Uttar Pradesh, Madhya Pradesh and Rajasthan), a delicious sweet popularly known as Gujjiyas are made typically at festival time especially during Holi; made with a filling of medley of dry fruits, khoya etc while in South India they are called Kajjikaya.

In Maharashtra they are made during the Ganapati festival and also for Diwali which is known as Karanjis; in Gujarat they are called Ghugra and in Goa, the Catholics make them for Christmas with a coconut, jaggery and dry fruit filling popularly known as Neories/ Nevries. Making empanada dough is not as hard as it sounds, especially if you have a food processor, and even if you don’t it is still pretty easy because the dough should not be overworked and requires minimal kneading.

To get an attractive shaped empanada is the technique to master holding the open empanada with one hand and using the other hand to crimp the outer edge and form a decorative braid.

 

How to make Empanada Pastry Pockets:

Ingredients:

  1. All-purpose flour                  -           1 cup
  2. Baking soda                           -           ¼ tsp
  3. Bell pepper, chopped           -           ¼ cup
  4. Butter                                      -           1 tbsp
  5. Chilli powder                         -           1 tbsp
  6. Carrots, chopped                  -           ½ cup
  7. Coriander, chopped             -           1 bunch
  8. Cumin powder                      -           1 tsp
  9. Egg                                         -           2 nos
  10. Garam masala                      -           1 tbsp
  11. Green chilli, chopped          -           2 nos
  12. Garlic, chopped                    -           1 tsp
  13. Green peas                           -           ½ cup
  14. Lamb meat                            -           500 gms
  15. Olive oil                                  -           2 tbsp
  16. Onion, chopped                   -           1 no
  17. Potato                                     -           1 no
  18. Raisins                                  -           8 nos
  19. Salt                                         -           to taste
  20. Vinegar                                  -           ½ cup

Directions:

Heat olive pan in pan, add onions and sauté until they are translucent. Add garlic, green chilli, cumin powder, small pieces of potatoes, carrots, green peas, mince meat and chilli powder. Mix all ingredients and cover the pan with a lid and allow cooking on medium flame for few minutes. Add salt, bell pepper, raisins and cook for some time. Add chopped coriander, garam masala, mix and keep aside. Let it cool.

For the dough: Take a small bowl, add egg, vinegar, salt and water. Mix well. Take another bowl; add all-purpose flour, baking powder, butter and pour the mixture (eggs/vinegar) and mix to make dough. Make a big sheet and cut them into a round disc and apply the egg wash. Stuff the meat mixture inside and press the edges and deep fry the pockets/ pot stickers. Serve hot with chutney.

https://www.vahrehvah.com/empanada-pastry-pockets

 

 


comments

 


 
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  • profile image
  • Roopbs

    •  14  
    •  391  
    •  5  
   2013-04-25

Love u

 
  • profile image
  • Yashwini3

    •  14  
    •  391  
    •  5  
   2013-04-25

they remind me about kajjikayalu,can you please make kajjikayalu,you really have...

  • profile image
  • furroy2

    •  14  
    •  391  
    •  5  
   2013-04-25

keep it up chef! a couple more of these and i'm sure i can talk my gf into b...


  • profile image
  • Anjana Bafna

    •  14  
    •  391  
    •  5  
   2013-04-25

Chef, where did u buy that fry pan of yours?

 
  • profile image
  • lintonpair

    •  14  
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    •  5  
   2013-04-25

Looks to be from the much HEALTHIER Bialetti Aeternum Nonstick Cookware range, o...

  • profile image
  • Cherita Md

    •  14  
    •  391  
    •  5  
   2013-04-25

I also love Spanish/Mexican food!! Do more :-D I'd love to know how to make...


  • profile image
  • bintlooda

    •  14  
    •  391  
    •  5  
   2013-04-25

Amaizing as usual :)

 
  • profile image
  • 007nahsuirah

    •  14  
    •  391  
    •  5  
   2013-04-25

I simply like watching your videos

 
  • profile image
  • Baltima med

    •  14  
    •  391  
    •  5  
   2013-04-26

where can i get the fry pan..thank u

 

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  • Jyoti Sareen

    •  14  
    •  391  
    •  5  
   2013-04-26

chef kya keema ki jegha hum paneer bhi dal sekty h

  • profile image
  • KittyKatKatMeow

    •  14  
    •  391  
    •  5  
   2013-04-26

mm...mmm...mmmmmmm lol!

 
  • profile image
  • Nitu Chugani

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    •  5  
   2013-04-26

This is a ceramic pan I use them....n sell them too!!


 


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