Keema Empanadas

Keema Empanadas or handpies whatever you like to call them. Buttery, flaky pastry stuffed with spicy minced chicken and served with Coriander & Mint Chutney!!

Making these gorgeous little hand pies today refreshed my childhood memories where my grand mom would make these cute little hand pies for us. She would make this sweet yet delicious filling of freshly grated coconut, dry fruits & jaggery and we as kids would fight amongst each other as would get more. We lived in a joint family as and we were five kids at home, there was so much of fun, laughter, spending quality time with each other, our grandparents pampering and their selfless love, those were the days seriously. My grandmom, one beautiful lady who would pamper me like anything being the eldest child of the house. Her food was to die for, her bed time stories, her unadulterated love, how I miss those things even today. These are beautiful fond memories which will never fade. And you know we still have the ritual of making those flaky hand pies or gujiyas as we know them during festivals. Holi is one festival when I try and make them.

Well, I’m having my moment with pies and galettes right now. Last week I made this so good rustic Strawberry and Mint Galette which is earned a lot of appreciation, have you checked out the recipe yet?? With strawberry season almost getting over go ahead and bake one for your loved ones. After the sweet pastry I took the savory route and went ahead and baked Sumac spiced Chicken Galette with the goodness of Gouda, mozzarella and pesto. Oh boy, it was one heck of a pastry..total show stopper. Will share the recipe with you soon, as this time I
did not photograph it.

Yes, it did take me some time to get out of my comfort zone and start baking pies. Now I think what took me so long, they are super easy to make. Yes the pie dough is really simple to make so why was that though I should make or shouldn’t. Well now I’m getting hooked to them as they come out pro level.

I’m totally falling in love with the art of making that perfect buttery and flaky pie crust. Now I know what I need as a companion for my wine tonight. Yes, I’m taking the savory route once again today and this time it will be Indian spicy keema (minced chicken) as a filling. VK absolutely loves his keema with pavs and has been asking me to make it and there came the decision to make spicy keema as stuffing for the pies. Does it sound delicious, well the handpies were drop dead delicious.

Empanadas or handpies whatever you like to call them are so versatile in nature. You can make them sweet make use of seasons fresh fruits or make them savory. Stuff them with pulled meat, minced meat, cheese, garden fresh vegetables or literally anything just run your imaginations wild and you have one gorgeous pie ready to be devoured.

Now let’s talk about Keema Empanadas. The dough here is pretty simple to make and comes together quickly in no time using pantry staples, the only thing requires is refrigeration for min 2 hours. At all point of time ensure that the dough is chill for the pastry to be flaky. The chilled dough is super smooth and easy to roll out. I made a herby dough this time and the filling was this spicy and super delicious keema (minced chicken), which hardly takes time to cook. Now this is what I have for my Friday night dinner, a buttery flaky pastry with spicy chicken filling to be eaten with Mint and Coriander chutney. Super delicious as it has all the flavors to tease your palette.

So go ahead and make these gorgeous handpies which are filled with my sweet memories!!

Ingredients for hand pie crust

· 2 ½ cups all purpose flour

· 150 grams chilled butter cut into small cubes

· 3 tbsp ice cold water

· 1 tsp dried mixed herbs

· ½ salt

· 1 egg

· 1 egg beaten for egg wash

Ingredients for hand pie crust

· 250 grams minced chicken (washed well)

· 2 onions chopped fine

· 2 medium tomatoes chopped

· ¼ th cup fresh green peas (can use frozen as well)

· 2 green chillies chopped

· 2 tbsp ginger garlic paste

· 2 tbsp yogurt beaten

· Juice of ½ lime

· 2 tbsp coriander leaves chopped

· 3 tbsp oil

· 1 inch cinnamon stick

· 3 -4 whole black peppercorns

· 2 green cardamom

· 1 bay leaf

· ½ tsp cumin seeds

· ¾ th tsp red chilli powder

· 1 tsp coriander powder

· ½ tsp garam masala powder

· salt to taste

Instructions

· For the Empanada dough

· In a medium bowl whisk the flour, herbs and salt. Add chopped butter, now using your fingertips rub the butter into the flour till it resembles breadcrumbs.

· Beat the egg in a bowl, add to the dough and mix. Add the ice cold water and very quickly mix till everything comes together. Use can do this in food processor as well, I did it with hands.

· Transfer the mixture onto a lightly floured surface and very gently knead till dough comes
together. Do not over work.

· Shape into a disc, wrap in a cling film and refrigerate for 2 hours.

· Now for the keema

· Wash the minced chicken well.

· Marinate the minced chicken with yogurt, salt, ¼ tsp red chilli powder, lemon juice and set aside for 15 minutes

· Heat oil in a pan. Add the cumin seeds, bay leaves, green cardamom, cinnamon stick and black pepper corns. Saute for a minute on medium heat, add the chopped onions sauté for 2 minutes, add the ginger garlic paste and stir till the raw smell disappears.

· Add the green peas and cook till the onions becomes translucent and peas become soft.

· Add the tomatoes & green chilies, cook on low flame till cooked well and oil begins to separate.

· Add the coriander powder, chili powder, garam masala powder and salt. Cook for 2 – 3minutes.

· Add the marinated chicken and give a good mix. Allow it to simmer for 20 -25 minutes till all the liquid released from the chicken evaporates and the oil begins to separate.

· Turn the flame to high and stir for 2 -3 minutes.

· Adjust the seasoning, add chopped coriander and mix well. Set aside.

· For the empanada

· Get the dough out of the fridge and keep a round cookie cutter, egg wash, a pastry brush by your side as we have to be very quick now.

· Dust the kitchen counter with flour, roll out the dough thin, using a cookie cutter cut discs out of the dough.

· Add a heaping spoonful of the keema filling on one half of the disc and fold it till you get a semi circle form of shape. Using your finger tips press the edges together and seal tightly.

· Repeat the process till you use all the dough.

· Place them on a baking tray lined with parchment paper. Using a pastry brush give an egg wash on each empanadas. Refrigerate for minimum 20 minutes.

· Preheat the oven at 200 degrees C. Place rack on the centre of the oven and bake for 40 -45 minutes or till golden brown.

· Allow to cool on wire rack for some time.

· Serve warm with Mint & Coriander Chutney.

Notes :

Always always chill the dough or you will end up in shrunk empanadas, which we do not want. Right!!

Bon Appétit!!

Thanks so much,