#Aloo Potato-covered potato empanadas with cheese filling are a popular, often vegetarian, comfort food that pairs creamy or diced potatoes with melty cheese, encased in a crispy gunjia shaped shell. The filling is frequently seasoned with savory,Italian flavors. herbs, and spices, resulting in a hearty, rich flavor.
For the Potato crust – Combine all the covering ingredients together and make dough using few drops of water. Keep aside .
For the filling- Put the tomatoes in hot water for 5 minutes. Take off the skin and chop them finely.
Heat the oil in pan and sauté the onions for 1 minute.
Add the bell peppers and tomatoes and sauté for at least 3 to 4 minutes.
Add the corn ,salt., pepper and cheese, jalapenos and black olives. Remove from heat .
For empanadas – Form the dough into 2 inch balls. On a floured surface, roll each ball into a 4- -inch circle.
Spoon some of the filling into the center of the potato crust round, leaving 1/4-inch border.
Wet the edges with a finger dipped in water, fold into half moon shapes and seal the edges with the tines of a fork .
Heat oil in a deep-fryer .Place one or two pieces into the fryer at a time.
Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels.
Top with grated cheese, jalepenoes, black olives and tomato ketchup before serving.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
