INGREDIENTS
- For the mass:
- – 500 g of flour.
- – 100 g of beef fats.
- – Crucial quantity of heat water.
- – 15 g of salt
- Stuffed:
- – 500 g of boneless river fish fillet.
- – 1 unit of inexperienced onion half see.
- – 1 chopped pepper.
- – 1 diced tomato.
- – 1 tbsp chopped parsley.
- – c/n sal.
- – c/n pepper.
- – Floor chili.
- – Roughly 150 gr of lemon juice.
- – Crucial quantity of oil or fats for frying.
- Spicy combine:
- – ½ cup of small peeled garlic cloves with out sprouts.
- – ½ cup dried crimson chilies.
- – ½ Cup dried flaked coconut.
- – Salt to style.
- – Pink chili powder (cayenne or paprika) c/n.
We share the recipe for these scrumptious fish empanadas, accompanied by a spicy combination, made with selfmade dough.
PROCEDURE:
Spicy combine:
1. Sauté the garlic and dried crimson chilies in a pan and grind them in a blender/grinder.
2. Add dry coconut and grind once more.
3. Return to the pan, add salt and crimson chili powder.
For the mass:
1. Combine the meat fats with the salt and heat water. Make a crown with the flour and add the earlier preparation within the middle.
2. Assemble a clean dough bun, let it relaxation for half-hour.
3. Then make 12 buns and roll them out into circle shapes. Reserve lined
4. For the filling, reduce the fish into small cubes or chop them, then add finely chopped inexperienced onion, chopped parsley, chopped pepper, the diced tomato, add the lemon juice till the combination is sort of lined, cowl and put aside. a fridge for 1 hour till the fish protein has denatured.
5. Then add salt, pepper, and floor chili.
6. Assembling and cooking the empanadas: fill the selfmade discs with the ready filling, shut and fry in loads of sizzling oil. When the empanadas are golden brown, take away from the container and drain.
