Aloo Paratha Empanadas

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Ingredients:

• 3 cups peeled chopped potatoes

• 2 tbsp olive oil 

• 1 tsp salt

• 1 tsp red chili powder

• 1 tsp ground coriander 

• 1 tsp cumin

• ½ tsp turmeric

• ½ red onion, finely chopped

• 2 scallions, finely chopped

• 1-2 serrano chillies, finely chopped

• 1 handful chopped fresh cilantro

• frozen parathas

• 1 beaten egg

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Instructions:

1. Add a generous amount of salt to a pot of cold water. Add your potatoes to the cold water and bring the water to a boil. Let the potatoes cook on high heat.

2. Once the potatoes are tender, remove from the water and let cool.

3. Use a potato masher or fork to mash the potatoes.

4. Add olive oil, salt, red chili powder, coriander, cumin and turmeric to the potatoes. 

5. Also add the red onion, scallions, serrano chillies, and cilantro. Mix everything together.

6. Thaw the parathas slightly and use a cookie cutter to cut out large circles.

7. Scoop a small amount of the potato mixture onto each piece of dough. Fold over one side to form a half moon and pinch the ends to enclose the filling. Use a fork to crimp the edges to seal the filling completely

8. Brush the tops of the empanada with the beaten egg.

9. Bake the empanadas in the air fryer at 350 degrees until golden brown.

10. Serve the empanadas with your favorite condiments.

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