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Fresh Living Network
Mexican empanadilla

Mexican empanadilla

This dish is great for drinks parties and lunch boxes.
12
RECIPE TYPE:Fillings and stuffings
 
Method
  • Preheat oven to 180˚C
  • Mix the pastry ingredients to form a ball. Knead into a smooth dough. Set aside.
  • Heat oil and fry the onion, pepper and garlic until soft. Set aside.
  • Brown meat and fennel seeds and return onions and peppers to the pan along with the remaining ingredients
  • Stir-fry until the sauce thickens. Season and set aside to cool.
  • Divide dough into 12 pieces and roll into thin discs
  • Top each disc with a dollop of filling. Fold and crimp the edges by hand or with a fork.
  • Baked on a greased baking tray for 30-35 minutes until golden and cooked through

 

Variations

  • Use chicken mince in place of beef or pork
  • For vegetarian empanadillas, replace meat with an extra onion and some lightly mashed chickpeas

 

 

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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free

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