By: Shielah Mae Baguec
2 years ago
I added a few teaspoons of baking powder and a pinch of annatto powder to give the pastry (or in my case, dough) some color. I filled it with the leftover minced meat dish we had for dinner and shaped them into what looks like chinese baozi. When I deepfried the samosas, they expanded in size and had a wonderful crunch. They have become baozi-shaped empanadas!