INGREDIENTS
- 1 kg of nalga or roast beef
- ½ kg onion
- ¼ papa
- Fats
- Oil
- Cumin 1 tablespoon
- Floor there 1 tablespoon
- Paprika 2 tablespoons
- Sal
- Inexperienced onion
- Onerous boiled eggs 3
- Time
- Flour 0000 500
- Heat water c/n
- Pellet fats 125
- Salt to style
Unmissable empanadas from Salta to make at residence.
Process:
Dough: Kind a crown with the flour, soften the fats, add heat water with salt to style, make a homogeneous, malleable dough, neither too exhausting nor too tender, let it relaxation for about half-hour, minimize the dough into small parts, forming medallions. , for empanada tapas.
Filling: Minimize 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 floor chili to style, then add the meat , stirring in order that it cooks evenly, cowl the preparation with water, let it boil for about half an hour, after which add the potato minimize into small cubes, as soon as cooked, season with cumin, to style, take away from the warmth, and let cool. Earlier than assembling, unfold the inexperienced onion together with the chopped eggs over the meat.
Assembling: Take a lid, place the filling, with a soup spoon, be part of the alternative edges, and make the empanada salteña, historically it’s fried, however you may also select to bake them within the oven.
