½teaspoonred chili (red chilli in British English)
1tablespoondried mint
2mediumpotatoes - boiled
Dough Ingredients
2cupsflour
100gramsbutter
½teaspoonbaking powder
2mediumeggs
¼cupwater
1pinchsalt
2tablespoonscooking oil
Instructions
Make the dough by blitzing all the ingredients in the food processor until the ball is formed. Set aside to rest.
Saute the mince until just turned brown, stir in the chopped onion and continue to saute until the onion is soft. Stir in the salt, pepper, cinnamon, allspice, chilli, and dry mint. Remove from heat.
Using a fork, roughly mash the peeled, boiled potato (easier to do while still warm), and stir to combine with the seasoned cooked minced meat. Allow to cool completely before using as a filling.
When the dough has completed resting and the filling is cool, divide the dough in half, each half into 16 balls. Roll each ball into a circle, place a tablespoon of filling in the middle, fold in half and seal. Refrigerate for up to a day, or freeze in a sealed bag for a couple of months.
To serve, fry the empanadas until golden brown. Serve warm or at room temperature.