Theirs something about stuffing a pastry with savory goodness that crosses cultures and speaks to something innate with us all. Whether you steam a dumpling or fry an empanada, one thing is clear, the method of packaging any savory delight, rich in flavor, in a carbohydrate goodness is a winning a combination.
While I make empanadas very often. I call them the “Puerto Rican Hot Pocket”. The other day I was reminded of my other favorite fried carbohydrate delight, the Indian version of Emapanadas, the Samosa.
The normal combination for my empanadas would be rice and beans. However, I didn’t have beans so I went ahead with the empanadas but I had to improvise a new rice recipe. So I decided to deconstruct a Samosa filling and combine it with rice.
I cup of Short Grain Rice
2 cups of Chicken Broth (Water is possible substitute)
1/2 cup green Peas, cooked
1 tsp Garam Masala
1 medium Onion, finely chopped
1/2 tsp Red chili powder
1 tsp Cumin Seed
1/2 tsp Coriander powder
1 finely chopped Green Chili
1/3 cup of chopped Parsley
1/3 cup of chopped Cilantro
1 tsp Dry Mango Powder or Amchur (optional)
1 lb of ground beef (optional)
Sauté half of your Onions in a quality olive oil (lightly salted) until translucent and lightly browned. If you’re opting to add ground beef, now would be the time to brown the beef in the caramelized onions. Salt and pepper to taste. Drain off excess oil or fat and set aside.
Sauté the second half of your Onions in a quality olive oil (lightly salted) until browned. Add Cumin seed, Peas, Garam Masala, Coriander powder, Chili Powder, dry Mango Powder (optional) and a pinch of salt and pepper to taste. Continue to sauté for another 2-4 mins.
Combine rice and Ground beef into sautéed mixture. Add Chicken Broth. Bring to Boil, reduce heat and Simmer for 20 mins. Add Parsley, Cilantro and Butter. Salt and pepper to taste.
Note:
If your interested in the recipe and process for the original Samosa, this would be an good resource for you
SOFRITO AND THE CITY 