Components
For the mass
Oven empanada lids.
If you wish to knead the dough 750 gr. of frequent flour, a cup of beef fats, coarse salt, boiling water.
For the filling
Pollo, 1/2
Onions, 2
Exhausting boiled eggs, 3
Pink bell pepper, 1/2
Olives, 150 g
Olive oil, vital quantity
Paprika To style
Salt, pepper and paprika, to style
Preparation
From the desk
– Make a pyramid with the flour on the counter, with a gap within the center.
– Put together a brine with boiling water and two tablespoons of salt and let it cool for a few minutes.
– Soften the fats in a deep frying pan, let it cool slightly however with out solidifying.
– Pour the fats and some tablespoons of brine into the flour nicely.
– Combine rapidly, add extra brine if vital, till all of the flour is mixed. To work till it cools down. The dough is sort of exhausting, it’s a must to work it in order that it beneficial properties elasticity.
– Roll out very thinly, lower discs with a pastry cutter, tea cup saucer or comparable.
– Place within the fridge for not less than ½ hour.
From the filling
– Take away the pores and skin and bones from the rooster.
– Minimize the rooster first into skinny slices after which into strips.
– Peel and chop the onion.
– Take away the ribs and seeds from the bell pepper and chop it.
– Boil the eggs for 10 minutes (hard-boiled eggs), peel and lower into items.
– Warmth a frying pan, add a few tablespoons of olive oil, and sauté the rooster.
– Take away the rooster and sauté the bell pepper and onion till the latter is clear.
– Add the rooster and season with salt, pepper, and paprika, cook dinner for a couple of minutes and take away.
– Pitte the olives and lower them in half.
– Place the rooster combination in a bowl and add the olives and hard-boiled eggs.
– – Let it cool for not less than two hours within the fridge.
Assembling the rooster empanadas
– Fill the empanada discs with a heaping tablespoon of filling.
– Add loads of filling (an empanada with little filling is dry). Put water on the sides together with your finger, seal them nicely, and make a repulgue.
– Brush the rooster empanadas with barely crushed egg yolk and place them on an oiled plate in a highly regarded oven.
– Take away the rooster empanadas from the oven when they’re golden.
