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
Serving Size 20 empanadas
Servings 1
- Amount Per Serving
- Calories 167
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 49mg17%
- Sodium 153mg7%
- Potassium 334mg10%
- Total Carbohydrate 12g4%
- Dietary Fiber 0g
- Sugars 0g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
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!