Vegetable Empanadas with Indian Twist
A fusion of Venezuelan empanadas with Indian spices, filled with sautéed vegetables. Serve as a snack or appetizer.
Ingredients
- ●1 package (8-10 empanadas) Venezuelan dough
- ●1/2 cup (chopped) Spring onions
- ●1/4 cup (chopped) Fresh cilantro
- ●2 tablespoons Ginger paste
- ●1 teaspoon Cumin powder
- ●1/2 teaspoon Red chili powder
- ●to taste Salt
- ●2 tablespoons Vegetable oil
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the Venezuelan dough to a thickness of 1/8 inch (3 mm).
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped spring onions and cook until they are translucent.
- 5
Add the ginger paste, cumin powder, and red chili powder to the pan. Cook for 1 minute.
- 6
Add the chopped cilantro to the pan and cook for another minute.
- 7
Place a tablespoon of the vegetable mixture onto the center of each dough circle.
- 8
Fold the dough over the filling and press the edges together to seal the empanada.
- 9
Brush the tops of the empanadas with the remaining 1 tablespoon of vegetable oil.
- 10
Place the empanadas on a baking sheet lined with parchment paper.
- 11
Bake the empanadas in the preheated oven for 15-20 minutes, or until they are golden brown.
- 12
Serve the empanadas hot with your favorite chutney or raita.