INGREDIENTS
- Time:
- -1 kg of flour.
- -150 fats.
- -300 cc of water.
- -Salt 10g. -1kg of Lolo Ball or Paleta.
- -300g onion.
- -6 hard-boiled eggs.
- -300gr papa.
- -300g inexperienced onion.
- – 10 grams of fats.
- -10cc of oil.
- -10cc of broth.
- -Tespoon of paprika.
- -Half a teaspoon of cumin.
- -Half of pepper.
- -A tablespoon of Salt.
1.Add the salt to the flour, make the outlet or volcano and add the fats that’s not arduous, add the marginally heat water to melt the fats and knead.
2.As soon as the dough is certain, let it relaxation.
3.Lower the onion small and sauté.
4.Lower the meat with a knife and as soon as the onion is blanched, add the meat with the seasonings.
5.Make the potato individually, lower very small and boil it together with the eggs.
6.As soon as the message is completed and seasoned, put it in a flat rectangular dish to chill and on prime of the message, put the boiled potato, egg and uncooked inexperienced onion chopped crosswise and small, let it relaxation and funky.
7.Knead the empanada discs whereas the oven heats up.
8.Knead the dough that was resting and type the discs, start to assemble the empanadas with well-pressed repulge in order that the juices don’t escape. It’s important to place fats or oil within the tray. And whether or not the oven could be very sizzling will rely upon whether or not the well-known Salteña empanada comes out juicy.
EAT NOW!!!
