- K&N’s Fajita Toppingz ’n Fillingz - as required
- Olive oil - 1 tbsp
- Garlic - 1 tsp; minced
- Carrot - 1/4 cup; julienned
- Green bell pepper - 1/4 cup; julienned
- Onion - 1/4 cup; sliced
- Salt - to taste
- Black pepper powder - 1/2 tsp
- Egg - 1; beaten
For Dough
- All-purpose flour - 3 cups
- Salt - 1/2 tsp
- Butter - (soft) 3/4 cup
- Egg - 1
- Baking powder - 1/2 tsp
- Cold water - for kneading
Prepare K&N’s Fajita Toppingz ’n Fillingz as per instructions on pack. Set aside.
Heat oil in a wok, and sauté garlic for a minute.
Add onion, carrot, green bell pepper, salt, black pepper, and stir fry on high flame for 1 to 2 minutes. Set aside.
For Dough
In a bowl mix flour, salt, egg, butter, and baking powder. Gradually add water until dough forms.
Place dough on a lightly floured surface and knead for 5 minutes at least or until smooth.
Wrap with cling and let it rest in refrigerator for at least one hour. Your dough is ready.
Assembling:
Take dough and divide into eight equals balls and roll out each into small thick circles. Brush the edges of the dough circle with water.
Fill half of the circle with prepared K&N’s Fajita Toppingz ’n Fillingz and stir-fried veggies.
Fold it in half giving it a half-moon or semi-circle shape. Gently press the edges to seal it.
Method 1: preheat oven, place empanadas on a baking tray. Brush with beaten egg and bake at 180°C for 10-15 minutes or until golden brown.
Method 2: heat oil in a deep pan and fry empanadas until golden brown, on a medium flame, for 5- 8 minutes.
Serve delicious chicken fajita empanadas with sauce and enjoy.
- Tomatoes - 2; roasted
- Green chillies - 2-3; roasted
- Garlic cloves - 2-3
- Cumin seeds - 1 tsp; roasted
- Salt - to taste
- Black pepper powder - 1/4 tsp
- Lemon juice - 1 tsp
Roast tomatoes and green chillies on the stove for 2 to 3 minutes on medium flame.
In a grinder add roasted tomatoes, green chillies, garlic cloves, salt, cumin seeds, black pepper and lemon juice.
Grind until you get a chunky paste and your sauce is ready to serve.