1011. Potato and Meat Empanadas

I opted to call these fried pastry delights after the latino empanada versus the Arab samosa, because of the filling. Cooked lamb or beef mince is stirred into some coarsely mashed potato and stuffed in a dough pocket, before being fried.
Making for a great addition to the dining menu, Ramadan iftar table, or even just as part of an afternoon tea, these little pockets were a hit with everyone who tried them. Now the dipping can be completely customized. Some ideas range from ketchup, to lebna, to chunky mango chutney.

Ingredients:

250g beef mince
1 onion, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp chili
1 Tbsp dry mint
2 potatoes, boiled

For the dough:
2 cups flour
100g butter
1/2 tsp baking powder
2 eggs
1/4 cup water
 pinch salt
2 Tbsp oil

Method:

Make the dough by blitzing all the ingredients in the food processor until  ball is formed. Set aside to rest.
Saute the mince until just turned brown, stir in the chopped anion and continue to saute until the onion is soft. Stir in the salt, pepper, cinnamon, allspice, chili, and dry mint. Remove from heat.
Using a fork, roughly mash the peeled boiled potato (easier to do while still warm), and stir to combine with the seasoned cooked minced meat. Allow to cool completely before using as a filling.
When the dough has rested and the filling is cool, divide the dough in half, then each half into 16 balls. Roll each ball into a circle, place a tablespoon of filling in the middle, fold in half and seal. Refrigerate for up to a day, or freeze in a sealed bag for a couple of months.
To serve, fry the empanadas until golden brown. Serve warm or room temperature.

صحة و عافية