Directions
Preheat oven to 400 degrees F.
In a medium frying pan, heat oil. Add onions and fry until translucent, about 5 minutes. Add ginger and garlic paste and fry for a couple minutes.
Add in all your spices and fry until oil separate. Add couple tbsps of water if the mixture starts to get too dry.
Add tomatoes and fry until tomatoes are melted into the spices, about 4-5 minutes. Top with cilantro and set aside for keema to cool.
Place 2-3 tbsp of the chicken keema in the center of each empanada disc. Fold in half and use a fork to seal the edges. Repeat with all the discs. Note: You will have leftover chicken keema which I love to have with rice.
Used a wire cooling rack on a baking tray, sprayed it with cooking spray, and place empanadas on sheet.
Bake empanadas for 10 minutes then broil on high for about 2 minutes or until golden and crispy (watch to make sure they don't burn), flip them and broil for another minute and half. Cool empanada and enjoy!
Ingredients
1 servings
20 empanadas
- Amount per serving
- Calories167
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 49mg17%
- Sodium 153mg7%
- Total Carbohydrate 12g5%
- Dietary Fiber 0g
- Total Sugars 0g
- Protein 12g
- Potassium 334mg8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.