Spinach & Corn Empanadas

Method

1. 1

   In a bowl, mix flour, salt, sugar, egg water and vinegar and knead it to a soft dough and keep it aside.

   WaterMaidaSaltSugarEggsVinegar

2. 2

   Blanch Spinach and keep it aside.

   WaterSaltSpinach

3. 3

   In a pan, heat oil, add garlic and saute until it is brown.

   Sunflower OilGarlic

4. 4

   Add onions and saute it for a minute.

   Onion

5. 5

   Add the corn kernels and cook it till it gets some colour on it.

   Sweet Corn Kernels

6. 6

   Add 4 tablespoons of tomato puree and cook it well.

   Tomato Puree

7. 7

   Add the blanched spinach, season the mixture, check the taste and keep the mixture aside.

   SaltSugar

8. 8

   Take the dough, dust it with flour, divide it into half. Take one half and roll it out into a big thin sheet.

9. 9

   Use a round cutter and cut as many roundels/circles of dough as possible.

10. 10

    Prepare a thick maida batter in a bowl and keep it aside.

    MaidaWater

11. 11

    Spoon the spinach and corn filling in the center of each piece of dough and some grated cheddar on top of it. And spread the maida batter around the ends of the cut dough. Fold it into a half-moon and press the ends and seal it. Press the ends with a fork to create a pattern.

    Cheddar Cheese

12. 12

    Heat oil in a kadai, and deep fry the empanadas on a medium flame till both sides are of a golden brown colour.

    Sunflower Oil