INGREDIENTS
- Time:
- – Flour 500 g.
- – Keep 200 g of grease.
- – Sugar 100 g.
- – Sal 1 cda.
- – Achote seeds 1 tbsp.
- – Boiled water 200 cc.
- Stuffed:
- – Pollo 1/2 kg.
- – Onion 1/2 kg.
- – Potatoes 3 models.
- – Bolivian yellow chili pods 3 models.
- – Inexperienced olive oil with seeds 200 g.
- – Onerous-boiled eggs 3 models (and yet one more to brush the empanada dough).
- – 1 clove garlic.
- – Parsley a handful.
- – Cumin, oregano and salt.
- Further:
- – Jaguar sauce.
Study the recipe for scrumptious Bolivian empanadas full of rooster, onion, potatoes and pods, with olives and hard-boiled egg, and a do-it-yourself dough that you’ll love!
PROCEDURE:
For the filling: Put together it a day earlier than.
1. In a pot, boil the rooster with the fragrant herbs to style, then as soon as the rooster is cooked, take away it, place the potatoes lower into small cubes in that broth.
2. Reserve the remaining broth. In a frying pan, sauté the chopped onions together with the garlic, including the yellow garlic paste, with salt, cumin, oregano to style. Take away from warmth, including the shredded rooster and cooked potatoes to this combination, mixing with the remainder of the broth.
For the mass:
3. In a bowl, place the flour together with the sugar and salt.
4. In one other container, soften the butter or fats including a tbsp of Achote seeds. Then pressure it by including it to the flour, then add the boiled water, knead first with a paddle, then along with your arms till you obtain a homogeneous dough.
For meeting:
5. Put together the discs to fill. When assembling the empanada, add a handful of egg in small slices, and one olive every, repulse and brush with the entire egg.
6. Place on a greased platter and place in a preheated oven till golden brown.
