INGREDIENTS
- Time:
- – Meals 1 kg.
- – Fats 200 g.
- – Sizzling 300 cc.
- Stuffed:
- – Cow fats c/n.
- – Matambre 1 kg.
- – Sizzling greens w/n.
- – Onion 500 g.
- – Inexperienced onion 500 g.
- – Egg 3 models.
- – Inexperienced onion 3 models.
- – Paprika 1 tbsp.
- – Comino 1 board of administrators.
- – Oregano 1 tbsp.
- – Floor chili 1 tbsp.
- – Sal.
Spectacular MATAMBRE EMPANADA Juan taught us this scrumptious recipe
PROCEDURE:
1. For the dough, make a crown with the flour and add the pomade fats within the middle. Take whereas including the broth till you obtain a young dough.
2. Stretch and lower discs of about 15 cm in diameter.
3. For the filling, boil the matambre in broth for an hour and a half.
4. Defat the matambre and lower into 1 cm x 1 cm cubes.
5. Individually, sauté the chopped onion in fats and add the chopped greens (a part of the stem).
6. Add the chopped matambre and season with paprika, floor chili, oregano and cumin.
7. Salt and hydrate with a little bit of the broth by which we cooked the matambre. Scale back for a number of minutes and reserve within the fridge.
8. To assemble, fill the empanadas with the filling plus the hard-boiled egg and the inexperienced a part of the chopped greens.
9. To prepare dinner, place in a powerful oven on a floured plate for about quarter-hour.
