4 Serves
90 Mins
Finely dice the onion and prepare the filling ingredients by mixing the ground meat, curry powder, and salt and pepper in a bowl.
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JamaicanVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
66 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
309 mg / 1,250 mgPotassium
826 mg / 4,700 mgSodium
622 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
16 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the meat mixture to the frying pan and cook until browned, then stir in the eggs to bind the filling.
Place the empanada dough on a flat surface, add the filling, and fold the edges to seal the Murtabak.
Fry the folded Murtabak in the frying pan with additional oil until golden brown and crispy on both sides.
35
g5
g12
g
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Malaysian