Chicken Empanadas Ramzan Special

By Food Fusion · 120 min

Ingredients

Instructions

1. Heat the oil in a frying pan, add the ginger garlic paste and mix well.
2. Add the chopped onion and sauté until translucent.
3. Add the tomato paste, mix well and cook on medium heat for 1 minute.
4. Add the chicken and mix until it changes colour.
5. Add the salt, crushed red chilli, chicken powder, cumin powder, black pepper powder, soy sauce and oyster sauce. Mix well and cook on medium heat for 2-3 minutes.
6. Add the carrot and capsicum and mix well.
7. Add the water, cover and cook on medium heat for 4-5 minutes, then cook on high heat until the liquid has dried up.
8. Let the filling cool.
9. Chop the cooked chicken coarsely in a chopper and set aside.
10. Make the dough: rub the cold butter into the flour until it crumbles. Add the salt, milk and water and mix well.
11. Add the egg and knead until a dough forms, then knead for 2-3 minutes. Cover and refrigerate for 30 minutes.
12. Knead again with a little dry flour until smooth, then roll out with a rolling pin, dusting with dry flour.
13. Cut 4.5-inch circles with a cutter.
14. Place 2 tbs of filling on each circle, moisten the edges with water, then fold and seal the corners. Makes 8.
15. Heat oil in a wok and fry on medium heat until golden. Serve with tomato ketchup.

Summarized from Food Fusion's video. Watch it for the details.

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