INGREDIENTS
- Time:
Between 30 to 32 discs.
- – Widespread flour 500 g
- – Scorching water 220 cc
- – 50 cc oil
- – Salt 1 pinch
- Stuffed:
- – Corn 12 items
- – Medium onion minimize into feathers 4 items
- – Crimson or inexperienced pepper minimize into strips 2 items
- – Olive oil 6 tbsp
- – Peppers
- – Cumin
- – Floor chili
- – Pinch of salt
- – Sugar
- – The cheese you want essentially the most
We share with you the entire recipe to organize home made empanadas, with a scrumptious dough and full of corn, cheese, onion and bell peppers.
PROCEDURE:
Time:
1. Put the flour in a bowl, make a properly within the center, add water, oil and salt.
2. Begin mixing with a spoon from the within out, till the dough comes collectively a bit of.
3. Go right down to the counter and knead till easy and properly built-in.
4. Let it relaxation for quarter-hour and knead as soon as the gluten has relaxed to acquire a easy dough, let it relaxation as soon as extra for half-hour to an hour. Simply stretch there.
5. As soon as the dough has rested, divide in two, stretch and minimize into disks. Flour in the course of the course of.
6. Stack the discs 10 to 12 cm, hold in a container with an hermetic lid till they’ll be used.
Stuffed:
1. Peel the corn and steam strongly for 12/quarter-hour.
2. As soon as cooked, let cool. You may grate it on a hand grater or you possibly can shell the corn and put it by the processor/blender for 12 to fifteen seconds, simply to grind it a short time sustaining the feel (not being too floor like a paste).
3. Warmth a frying pan over medium warmth, add oil, let it warmth up a bit of, and add onion till golden. Add the pepper and sauté till barely cooked. As soon as the oil has been absorbed, add the spices, a pinch of salt, take away from the warmth and add a bit of sugar. Add the remainder of the corn and blend. Let cool earlier than including the basil.
4. Lower the cheese into cubes of about 2 cm to assemble the empanadas.
5. Assemble the empanadas and prepare dinner in a powerful oven till golden.
