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Veggie Empanadas

Jan-07-2019
kalpana solanki
20 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Veggie Empanadas RECIPE

This recipe is baked and tasty and all ingridents are easily available.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Baking
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 6

  1. For stuffing:- 2 potatoes chopped
  2. 2 carrots chopped
  3. 2 capsicums chopped
  4. 1/4 cup peas
  5. 1/4 cup french beans
  6. 2 onions chopped
  7. 2 tomatoes chopped
  8. 2 tbsp ginger garlic green chilli paste
  9. Salt to taste
  10. 1/2 tsp turmeric powder
  11. 1/2 tsp chilli powder
  12. 1/2 tsp coriander powder
  13. 1/2 tsp cumin powder
  14. 1/4 tsp black pepper powder
  15. 1/2 tsp garam masala
  16. 50 gms butter
  17. For dough:- 2 cup/400 gms flour
  18. 25 gms butter
  19. 75 gms paneer

Instructions

  1. For dough:- Cream the butter with the paneer until well blended.
  2. Add the flour and knead to a soft dough.
  3. Wrap in aluminium foil and refrigerate.
  4. For stuffing:- Boil all the vegetables except tomatoes, capsicums, and onions.
  5. Melt the butter fry onions and capsicum.
  6. Add ginger garlic and green chillies paste and boiled vegetables.
  7. Saute for 2 minutes and add tomatoes, and all masala powder and mix well.
  8. Roll the dough out onto large circles.
  9. Place the filling on one half of the round.
  10. Fold into half moon shapes.
  11. Seal edges and crinkle them. Bake in a moderate oven for 15-20 minutes
  12. Serve with tomatoes ketchup.

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