India x Argentina
Aloo matar empanadas
A samosa that went to Buenos Aires and learned to bake.
75 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original416kcalsame
9 gproteinsame
5 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the butter into the maida, ajwain and 1/2 tsp salt until it looks like coarse crumbs. Add the ice cold water, about 7 tbsp in all, 1 tbsp at a time, and bring together. Wrap and chill 30 minutes.
- 2Heat the oil on medium heat, add cumin and coriander seeds, then onion, ginger and chilli. Cook 5 minutes.
- 3Add peas, potato, garam masala, amchur and salt. Cook 4 minutes on medium heat, lightly mashing with the back of the spoon. Add coriander and cool completely.
- 4Roll the dough 3 mm thick and cut 12 rounds of 12 cm. Put 2 tbsp filling on each, fold, seal and crimp the edge by twisting small folds.
- 5Brush with beaten egg and bake on a lined tray in the oven at 200°C for 22 minutes.
- 6Cool 5 minutes before serving with tamarind chutney or green chimichurri.
Serve it like this
Stand the empanadas on their flat edge in a row on a long board, crimp facing up. Add a small bowl of tamarind chutney and a pinch of chaat masala over the top.
