INGREDIENTS
- For the mass:
- – Flour 000 500 g.
- – Milk 150 cc.
- – Water 150 g.
- – Recent yeast 3 g.
- Stuffed:
- – Minced meat 1/2 kg (will be loin ball, buttock or roast beef) Essential:
ask the butcher to cut it twice by the machine.
- – Chopped onion 5 tbsp.
- – Crimson bell pepper 2 tbsp.
- – Chopped parsley.
- – Chopped mint.
- – Grated tomato 5 models.
- – Salt and pepper.
- – Comino 1 cdita.
- – Minced garlic.
- – Candy paprika half tbsp.
- – Tomato extract 1 tbsp.
- – Lemon juice.
Learn to put together these scrumptious Arabic empanadas by following the recipe under .
PROCEDURE:
1. For the dough : Place the flour in a bowl making a gap within the center and put the yeast there.
Add the water, the milk and when the dough comes collectively, a stage tablespoon of tremendous salt. Let relaxation for about 40 minutes.
2. After that point passes, make buns of 40 g every: roughly 23 buns will come out .
3. For the filling in a bowl put the minced meat, add the finely chopped white onion, the additionally finely chopped purple bell pepper and a superb handful of chopped parsley and mint. Add 5 or 6 grated perita tomatoes and 1 tablespoon of tomato extract , season with salt, black pepper, half a teaspoon of cumin, 1 tablespoon of floor garlic and half a teaspoon of candy paprika. Additionally add juice from half a lemon and let it relaxation within the fridge.
4. Stretch the buns (they need to be roughly 12 cm in diameter) the dough ought to be skinny however not clear. Place every lid on a barely (very barely) oiled plate and within the heart of every one add the filling, spreading it with the assistance of a spoon till it does NOT attain the sides .
5. Switch to the oven very strongly with out browning the dough an excessive amount of and, once we take the empanadas out of the oven, nonetheless sizzling, distribute the filling to the sides as a result of it tends to shrink. Tip: they’re tastier should you serve them with lemon .
