Substances
Time
Frequent flour, 350 g.
Cow fats, 100 g.
Agua tibia, 75 cc
High quality salt, 1 tablespoon
Or a dozen bought tapas
Stuffed
Cuartirolo cheese, 300 g.
Flour 1 tablespoon
Grated cheese, 2 tablespoons.
Contemporary basil, 1 bundle
Egg, 1
Oil for frying
Preparation
– Place the flour on the desk.
– Make a gap within the middle and put the nice and cozy, melted fats, salt and water inside.
– Combine and knead till it types a not very delicate dough.
– Add extra flour if mandatory.
– Work the bun effectively till it’s delicate and easy.
– Let it relaxation for ten minutes.
– Stretch the dough skinny.
– Minimize into 12 to fifteen cm discs.
– Coarsely chop the basil leaves.
– Minimize the cheese into small cubes.
– Combine them effectively with the flour, grated cheese and basil leaves.
– Distribute this combination over the empanada discs.
– Paint the sides of the discs with egg.
– Fold and press.
– Cowl and fry in loads of scorching oil.
