⬇️
INGREDIENTS:
3/4 cup SPEKKO ROYAL UMBRELLA JASMINE LONG GRAIN WHIITE RICE
2 tbsp olive oil
200g beef mince meat
1/2 tsp salt
1/2 tsp pepper
1 onion, diced
2 jalapeño peppers, seeded and diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 1/2 cups chicken broth
2 plum tomatoes, chopped
1 cup cheddar cheese, grated
2 tbsp fresh coriander, finely chopped
16 round cut out springoll wrappers
Cooking oil for frying
Sour cream
METHOD:
Heat oil in saucepan set over medium-high heat; cook ground beef, salt and pepper for 5 to 8 minutes or until slightly browned.
Add onion, jalapeños, garlic, chili powder, cumin and oregano; cook for 3 to 5 minutes or until vegetables are slightly softened.
Add rice, broth and tomatoes; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Let stand for 5 minutes. Fluff with fork. Transfer to large bowl; let cool completely. Stir in cheese and coriander refrigerate until ready to use.
Brush edges of each wrapper with cold water. Place heaping 1/4 cup filling in center of each square; bring edges of each square together to create triangle shape and enclose filling. Crimp edges to seal.
Preheat air fryer according to manufacturer’s instructions.
Place 6 empanadas in air fryer basket. Drizzle with 1 tbsp oil. Air fry at 200°C, turning empanadas halfway through, for 10 to 15 minutes or until golden brown and filling is heated through. Repeat with remaining empanadas.
Serve empanadas with your favourite dipping sauce.
INGREDIENTS:
3/4 cup SPEKKO ROYAL UMBRELLA JASMINE LONG GRAIN WHIITE RICE
2 tbsp olive oil
200g beef mince meat
1/2 tsp salt
1/2 tsp pepper
1 onion, diced
2 jalapeño peppers, seeded and diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 1/2 cups chicken broth
2 plum tomatoes, chopped
1 cup cheddar cheese, grated
2 tbsp fresh coriander, finely chopped
16 round cut out springoll wrappers
Cooking oil for frying
Sour cream
METHOD:
Heat oil in saucepan set over medium-high heat; cook ground beef, salt and pepper for 5 to 8 minutes or until slightly browned.
Add onion, jalapeños, garlic, chili powder, cumin and oregano; cook for 3 to 5 minutes or until vegetables are slightly softened.
Add rice, broth and tomatoes; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Let stand for 5 minutes. Fluff with fork. Transfer to large bowl; let cool completely. Stir in cheese and coriander refrigerate until ready to use.
Brush edges of each wrapper with cold water. Place heaping 1/4 cup filling in center of each square; bring edges of each square together to create triangle shape and enclose filling. Crimp edges to seal.
Preheat air fryer according to manufacturer’s instructions.
Place 6 empanadas in air fryer basket. Drizzle with 1 tbsp oil. Air fry at 200°C, turning empanadas halfway through, for 10 to 15 minutes or until golden brown and filling is heated through. Repeat with remaining empanadas.
Serve empanadas with your favourite dipping sauce.