Cookdtv

1: In a bowl, mix flour, salt, sugar, egg, water and vinegar and knead it to a soft dough and keep it aside.

2: Blanch spinach and keep it aside.

3: In a pan, heat oil, add garlic and saute until it is brown.

4: Add onions and saute for a minute.

5: Add the corn kernels and cook until it gets some colour.

6: Add tomato puree and cook well.

7: Add the blanched spinach, season the mixture, and keep it aside.

8: Dust the dough with flour, divide it in half, and roll one half into a big thin sheet.

9: Use a round cutter to cut as many roundels of dough as possible.

10: Prepare a thick maida batter in a bowl and keep it aside.

11: Spoon the filling into the centre of each dough piece and add some grated cheddar on top.

12: Spread the maida batter around the ends of the cut dough, fold into a half moon, press and seal the ends, and create a pattern with a fork.

13: Heat oil in a kadai and deep fry the empanadas on medium flame until golden brown.

14: For baking, grease a tray with oil, place empanadas, give an egg wash, or brush butter on top and bake at 180 degrees for 20 minutes.