The National Empanada Day is to be celebrated on April 8 th in the USA . We a group of bloggers in the facebook group Foodie Extravaganza are having an Empananda Party.
An empanada is a type of baked or fried turnover consisting of pastry and filling , common in Mediterranean , Latin American and Filipino cultures. The name empanada comes from the Spanish verb empanar , and literally translates as " enbreaded " , that is wrapped or coated in bread.
The empanada are made by folding dough over a filling, which may consist of meat , cheese , corn or other ingredients and then cooking the resulting turnover , either by baking or frying. They resemble turnovers from many other cuisines and cultures including the pastry from the British Isles , the samsa from central Asia and Samosa or pedakiya from the Indian subcontinent , or the Pirozhki from Russia.
Empanadas trace back their origins to the northwest region of Spain , Galicia . A cookbook published in Catalan in 1520 , Libre del Coch by Robert de Nola , mentions empanadas filled with seafood in the recipes for Catalan , Italian , French and Arabian food.
These empanada resembles the famous Indian sweet dish Somas ( Tamil Name ) / Gujiya in its shape and method of preparation but differs in its filling. A gujiya or a pedakiya is a sweet deep- fried dumpling , native to the Indian subcontinent. It is made with semolina or all purpose flour stuffed with a mixture of sweetened milk solids and dried fruits. The earliest mention of gujiya dates back to 13th century , when a jaggery - honey mixture was covered with wheat flour and was sun - dried.
I decided to make the Indian spiced empanadas . The filling is spiced with the Indian aromatic spices filled inside the empanadas and deep fried......
I had used green peas and Soy Chunks ( Texturized vegetable Protein ) for the filling .
Requirements :
For Dough
3 cup all purpose flour
2 tbs butter
1 tsp salt
Half cup cold water
2 tbs vegetable oil
For Filling
a cup of Green peas
a cup of Soy chunks
1 tbs vegetable oil
Half tsp cumin seeds
1 onion
Half tsp ginger garlic paste
Half tsp chilli powder
Half tsp coriander powder
Half tsp Garam masala
Salt to taste
Oil for frying
Method :
To make the Green peas soya chunks filling
To make Empanadas
Indian spiced Empanadas are ready to be served.
An empanada is a type of baked or fried turnover consisting of pastry and filling , common in Mediterranean , Latin American and Filipino cultures. The name empanada comes from the Spanish verb empanar , and literally translates as " enbreaded " , that is wrapped or coated in bread.
The empanada are made by folding dough over a filling, which may consist of meat , cheese , corn or other ingredients and then cooking the resulting turnover , either by baking or frying. They resemble turnovers from many other cuisines and cultures including the pastry from the British Isles , the samsa from central Asia and Samosa or pedakiya from the Indian subcontinent , or the Pirozhki from Russia.
Empanadas trace back their origins to the northwest region of Spain , Galicia . A cookbook published in Catalan in 1520 , Libre del Coch by Robert de Nola , mentions empanadas filled with seafood in the recipes for Catalan , Italian , French and Arabian food.
These empanada resembles the famous Indian sweet dish Somas ( Tamil Name ) / Gujiya in its shape and method of preparation but differs in its filling. A gujiya or a pedakiya is a sweet deep- fried dumpling , native to the Indian subcontinent. It is made with semolina or all purpose flour stuffed with a mixture of sweetened milk solids and dried fruits. The earliest mention of gujiya dates back to 13th century , when a jaggery - honey mixture was covered with wheat flour and was sun - dried.
I decided to make the Indian spiced empanadas . The filling is spiced with the Indian aromatic spices filled inside the empanadas and deep fried......
I had used green peas and Soy Chunks ( Texturized vegetable Protein ) for the filling .
Requirements :
For Dough
3 cup all purpose flour
2 tbs butter
1 tsp salt
Half cup cold water
2 tbs vegetable oil
For Filling
a cup of Green peas
a cup of Soy chunks
1 tbs vegetable oil
Half tsp cumin seeds
1 onion
Half tsp ginger garlic paste
Half tsp chilli powder
Half tsp coriander powder
Half tsp Garam masala
Salt to taste
Oil for frying
Method :
- In a bowl , add the flour and salt , mix well.
- Add in the cold butter and crumble the dough.
- Then sprinkle little water at a time and knead a soft dough.
- Add the vegetable oil and knead once.
- Then cover the dough and let it rest in room temperature or in refrigerator.
To make the Green peas soya chunks filling
- Soak the soya chunks in warm water for ten minutes. Then drain the water.
- Peel the skin of the onion and chop finely.
- Heat oil in a pan , add the cumin seeds and let it splutter .
- Add the chopped onion and saute till it becomes translucent.
- Add the ginger garlic paste and required salt , give a quick stir.
- Now add the green peas and the soya chunks , let them cook on a medium flame for five minute.
- Then add the spices - chilli powder , coriander powder and garam masala , cook for two minutes.
- Let the green peas soya chunks filling cool down.
To make Empanadas
- Roll the dough into flat bread , use mould or a glass to cut out circles.
- Place a large spoonful of the filling in the middle and fold the empanada into half moon by bringing a edge of the circle to other by enclosing the filling and press the edges then twist the edges to seal.
- Heat the oil in a frying pan , Fry the empanadas in a medium flame till they became golden brown.
Indian spiced Empanadas are ready to be served.
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Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.
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