INGREDIENTS
- Stuffed:
- – 1 kg of buttock.
- – Onion 2 items.
- – 1 purple bell pepper.
- – 1 unit of medium potato.
- – Fats.
- – Oil.
- – Comino 1 board of administrators.
- – Floor chili 1 tbsp.
- – Paprika 2 tbsp.
- – Sal.
- – Inexperienced onion.
- – Exhausting boiled eggs 3 items.
- Time:
- – Flour 0000 500 g.
- – Heat water c/n.
- – Pellet fats 125 g.
- – Salt to style.
Take pleasure in some genuine SALTEÑAS EMPANADAS with a singular filling and spectacular home made dough! Comply with the step-by-step and put together them at residence
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 smooth, let it relaxation for about half-hour.
3. Lower the dough into small parts, forming medallions, for the empanada tapas.
4. For the filling: Lower the meat with a knife, the onion, into small cubes, in the meantime put a saucepan with the fats and oil over low warmth, sauté the onion, add good high quality paprika, and the bottom chili to style, then add the meat, stirring in order that it cooks evenly, cowl the preparation with water, and let it boil for about half an hour.
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 over the message.
7. To assemble: Take a lid, place the filling, with a soup spoon, be part of the other edges, and make the empanada salteña, historically it’s fried, however it’s also possible to select to bake them within the oven.
