INGREDIENTS
- Empanada tapas:
- – 1 kg of 000 flour.
- – 100 g of fats.
- – c/n brine (sizzling).
- – Pinch of paprika.
- Stuffed:
- – 1 kg of meat.
- – 600 g of onion.
- – 300 g of potato.
- – 1 small purple bell pepper.
- – 1 small inexperienced bell pepper.
- – 6 eggs.
- – 200 g of greenery.
- – Sal.
- – Cumin.
- – Pepper.
- – Peppers.
- – Chili pepper.
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PROCEDURE:
For the empanada tapas:
1. Kind a crown with the flour, within the heart add the fats and the brine.
2. Knead and let it relaxation. Then make buns and stretch them. Reserve.
For the filling:
1. Peel the potato, minimize them into small squares and boil till prepared, put aside.
2. Boil the eggs. Reserve.
3. In a pot, sauté the bell peppers minimize into small cubes in fats, add the onion additionally minimize into cubes. Boost. Add the meat, avoiding overcooking.
4. Convey to chill. As soon as cool, add the greens and chopped eggs. Seize a lid and fill, avoiding making it too full. Bake or fry in equal quantities of fats and oil.
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