Mince Mutton Empanada

Empanadas trace back their origins to Portugal, and the northwest region of Spain, called Galicia^. They first appeared in Portugal around the time of the establishment of trade routes to India and the establishment of a Portuguese Colony at Goa, and believed to have been derived or influenced by the Indian Samosa, known in Lisbon as the Chamuça da Goa. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, Samosas. All these pastries have common origins: India and the Middle East.

^{When I realized that this could be a good and healthy alternate to the mutton samosa an Indian favorite, I tried to mix the spices to our taste and keep the outer cover similar to the one cooked in Argentina. This snack is baked and so minimum use of butter is required.}

^Ingredients:

• ^{200 gms mince mutton.} 
• ^{4 tbsp peas.}

• ^{4 tbsp port wine.}
• ^{2 tbsp ginger garlic paste.}
• ^{1 tsp black pepper.}
• ^{1 tbsp worcestershire  sauce.}
• ^{Salt to taste.}
• ^{1 tsp kishmish.}
• ^{1 boiled egg.}
• ^{1 tbs chopped green olives.}
• ^{150 gms plain flour.}
• ^{1egg 1 tsp vinegar, and 2 tbsp water}
• ^{1tsp chilli powder.}
• ^{1tsp kashmiri chilli powder.}
• ^{1tbsp tomato sauce.}
• ^{1tsp red chilli sauce.}

^Method: 

• ^{Take the Flour in a vessel add pinch of salt.}

• ^{Add chilled butter 2 tbsp and with the warmth of your fingers incorporate the butter into the flour.}
• ^{It should know resemble Semolina.}
• ^{Add the egg, vinegar water mixture and knead the dough.}
• ^{Cover in cling film and keep in fridge for 2 hrs.}
• ^{Heat 1 tbs oil in a pan.}
• ^{Add Ginger garlic paste stir.}
• ^{Add the mince mutton and stir.}
• ^{Add peas.}
• ^{Add the chilli powders sauce and salt.}
• ^{Now add the wine and cook for 5 mins.}
• ^{Add wtaer if required to cook the meat till it is tender add a little tomato sauce and chilli sauce.}
• ^{Dry out completely, add kishmish.}
• Finely chop the boiled egg and olives and keep aside.
  

^Assembling:

• ^{Roll out the dough into circular disc like big puris.}
• ^{Place the mixture.}
• ^{Place on top the boil eggs and olives, cover.}
• ^{Make a semi circle.}
• ^{With the help of a fork make markings on the border.}
• ^{And prick the top to release steam while baking}
• ^{Apply an egg wash on the Empanada}
• ^{Bake at 350 deg C for 20 mins} 

^{Serve hot with a sauce of your choice}