INGREDIENTS
- On the desk:
- – 1 kg of three-zero flour.
- – 250 g of pork or beef fats.
- – 2 tablespoons of oil.
- – Sal.
- – Water c/n.
- Stuffed:
- – 1 kg de roast beef.
- – 1.1/2 onion.
- – 2 inexperienced onion stalks.
- – 2 crimson peppers.
- – 3 hard-boiled eggs.
- – Salt, cumin, paprika and floor chili.
- – Non-obligatory:
inexperienced olives.
Scrumptious roast beef empanadas, onions, peppers, hard-boiled egg and olives. With a spectacular do-it-yourself dough
PROCEDURE:
1. Make a crown with the flour and add the semi-melted fats.
2. With 30 g of salt and half-warm water, the quantity required is about 600 ml. You start to knead and as soon as the dough is clean and uniform in coloration, you let it crumble.
The filling:
1. Parboil (boil) your complete meat for about 5 minutes.
2. Take away it and let it cool.
3. In a pot, add fats or oil and the onion and paprika develop into clear.
4. Minimize the meat into cubes with a knife and add it to the pot with the onion.
5. Prepare dinner and season with salt, cumin, paprika and chili.
6. As soon as every thing is cooked, let it cool and return to the dough.
7. Minimize 30 g maso buns.
8. Stretch them right into a spherical form and with the chilly filling start to assemble the empanadas, including the chopped hard-boiled egg and finely chopped inexperienced onion to the meeting.
9. It’s repulgues (greater than 12 to 13 repulgues) and goes to a powerful oven (250 to 280 levels).
Or they’re additionally fried in fats or oil till they’re cooked.
