INGREDIENTS
- – 1 kg minced meat (might be roast beef).
- – Onion 1 kg.
- – Bell pepper 1 unit.
- – Garlic 4 cloves.
- – Inexperienced onion.
- – Floor chili, paprika, cumin and oregano.
- – Bay leaves,
- – Handful of olives
- – Boiled eggs.
- – Inexperienced olives.
- For the mass:
- – 1 kg widespread flour.
- – Agua.
- – Leche.
- – Butter.
- – Cornstarch.
Get pleasure from these spectacular fried empanadas following great-great-grandmother Eva’s recipe .
PROCEDURE:
1. Brown the onion and chopped bell pepper in a pot with oil. Add the inexperienced onion, garlic and minced meat. Season and blend.
2. Let cool and add hard-boiled egg and inexperienced olive.
3. For the dough, in a bowl put the flour, half water, half milk and just a little butter. Mingle.
4. Stretch the dough and paint it with butter and sprinkle with cornstarch. Make a fold from the start of the dough in direction of the middle, and one other from the top in direction of the middle, stretch once more turned the other way up (the openings ought to be in your facet). Paint once more with butter and cornstarch, fold and stretch. Let relaxation and stretch for the final time. Lower with a knife to form it into empanada dough.
5. Assemble the empanadas with the chilly filling.
6. Fry in loads of oil, and eat! .
