INGREDIENTS
- – 1 kg of minced meat.
- – 750 g of onion.
- – 1 pepper.
- – 4 inexperienced onions.
- – 3 papas.
- – She.
- – Cumin.
- – Crushed chili.
- – Pepper.
- – Parsley.
- – Peppers.
- – Oregano.
- – 6 eggs.
- – Olives.
- – Salt and pepper.
- – Oil.
- Mass for the discs:
- – 1 kg of flour.
- – 200 g of fats.
- – Brine in line with what the dough wants.
SALTEÑAS EMPANADAS, probably the most scrumptious in our nation! Comply with the recipe beneath and luxuriate in these classics
PROCEDURE:
1. For the dough: Kind a crown with the flour, soften the fats, add heat water with salt to style.
2. Make a homogeneous, malleable dough, neither too onerous nor too comfortable, let it relaxation for about half-hour.
3. Lower the dough into small parts, forming 12 cm medallions, for the empanada tapas.
4. For the filling: Lower the onion and pepper into small cubes, in the meantime put a saucepan with the oil over low warmth, sauté the onion and pepper, add good high quality paprika, and the bottom chili to style, then Add the meat, stirring in order that it cooks evenly, including a bit broth if mandatory.
5. Then add the potato reduce into small cubes, as soon as cooked, season with cumin, to style, take away from warmth, and let cool.
6. Earlier than assembling, unfold the inexperienced onion together with the chopped eggs and olives over the message.
7. To assemble: Take a lid, place the filling, with a soup spoon, be a part of the alternative edges, and make the empanada salteña, historically it’s fried, however you too can select to bake them within the oven.
