Mughlai-style Empanada

Ingredients

In this Mughlai adaptation of the Empanada Catamarqueña, the traditional Argentinian flavors are transformed with the addition of Mughlai spices and ingredients. The original recipe's beef filling is replaced with a mixture of spiced minced meat, onions, and raisins, which is a common combination in Mughlai cuisine. The spices used in the filling are also different, with the addition of cardamom, cinnamon, and cloves, which are commonly used in Mughlai dishes. The pastry shell remains similar, but the flavors are enhanced with the addition of Mughlai spices. We alse have the original recipe for Empanada Catamarqueña, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 lb (450g) minced meat (chicken, lamb, or beef) 1 lb (450g) minced meat (chicken, lamb, or beef)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly until smooth, then wrap it in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat some vegetable oil over medium heat. Add the chopped onion and cook until translucent.
4. 4.
   Add the minced meat to the skillet and cook until browned. Stir in the minced garlic, ginger paste, ground cardamom, ground cinnamon, ground cloves, and salt. Cook for another 2-3 minutes.
5. 5.
   Remove the skillet from heat and stir in the raisins. Allow the filling to cool completely.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the cooled filling onto each pastry circle. Fold the pastry over the filling to create a half-moon shape and press the edges together to seal.
9. 9.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
10. 10.
    Bake the empanadas for 20-25 minutes, or until golden brown.
11. 11.
    Serve the Mughlai-style Empanadas warm and enjoy!

Treat your ingredients with care...

• Minced meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the filling to plump them up and enhance their flavor.

Tips & Tricks

• For a vegetarian version, replace the minced meat with crumbled paneer (Indian cottage cheese) or mashed potatoes.
• Add a pinch of saffron strands to the filling for an extra touch of luxury.
• Serve the empanadas with a side of mint chutney or yogurt dip for a refreshing contrast.
• Experiment with different spices and herbs in the filling to customize the flavors to your liking.
• Make a large batch of empanadas and freeze them for later. Just thaw and bake whenever you crave a delicious snack.

Serving advice

Serve the Mughlai-style Empanadas as an appetizer or a main course. Accompany them with a fresh salad or raita (yogurt-based side dish) for a complete meal.

Presentation advice

Arrange the golden-brown empanadas on a platter and garnish with fresh cilantro leaves. Serve them warm to showcase their inviting aroma and flaky texture.