INGREDIENTS
- For the mass:
- – 1 kg of 000 flour.
- – 150 g of steer fats.
- – 20 g of salt.
- – C/N of cooking broth
- Filler 1:
- – 700 g of candy cayote.
- – 100 g of walnuts.
- Filling 2:
- – 500 g of quince paste.
Direct from Tucumán we deliver you this beautiful recipe so you may discover ways to put together the basic CAYOTE AND NUEZ EMPANDILLAS
PROCEDURE:
1. Make a crown with the flour and add the melted fats and combine.
2. Add the new cooking broth and knead till you obtain a agency and uniform dough. Relaxation.
3. With a strainer, drain a part of the syrup from the candy cayote.
4. Add the cut up walnuts to the cayote and blend.
5. Separate small balls of dough and stretch with a stick in a round method
6. Place the filling within the heart of the disk and be a part of the dough with the assistance of a fork.
7. Bake at 200°C for 10 minutes.
