FROOM Curry Empanadas
A delicious any time snack
Servings
3 (12 pieces)
Ready In:
40min
Good For:
Snack time
FROOM Curry Empanadas
A delicious anytime game-day snack
MUSHROOM CURRIED MINCE EMPANADAS
Preheat the oven to 180°C or according to the instructions on your pastry packaging
- Add the oil to a large flat based frying pan and heat on medium
- Add the diced onion and curry powder into the heated pan and stir constantly until the onions are well sweated and the curry releases its fragrances
- Add the mince and stir-fry over medium heat for about 10-15 minutes until the mince is well coated with the curry, and is browned and crumbly
- Add the chutney and frozen peas and stir together
- Let the mixture simmer for 5 minutes on low
- At this point you can adjust the seasoning to taste – add in more curry powder if you want it to be more spicy
- Remove from heat
- Roll out the puff pastry dough and cut out circles with a 10cm diameter using a round cookie cutter or a small bowl.
- Place a spoonful of the curried mushroom mince filling onto one half of each dough circle
- Fold the dough over to create a half-moon shape, and use a fork to seal the edges.
- Place the empanadas on a baking sheet lined with parchment paper.
- Brush the tops of the empanadas with olive oil for a golden finish.
- Bake in the preheated oven for the time specified on the dough package, or until the empanadas are golden brown and crispy.
- Remove from the oven, let them cool slightly, and enjoy these delectable game day snacks.
- Serve with your favourite relish or a plain yoghurt and mint dip
Ingredients
- 3 sheets of pre-made puff-pastry (makes 12 circles, each with 10cm diameter)
- 300g of Froom™ mushroom mince
- 1 small onion, diced
- 3/4 cup frozen peas
- 3 tablespoons medium curry powder
- 6 tablespoons chutney
- Salt and pepper for seasoning
- 2 tablespoons Olive oil for frying and a little bit extra for brushing the tops of the empanadas to brown
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