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There are few issues extra chic than a superb empanada. It have to be stated that true empanadas must be fried, if potential in fats. A superb fried empanada, freshly taken out, very heat and really juicy, is incomparable. But when they’re made with bought tapas, select those that say “for oven, Creole dough”, NOT puff pastry.
Recipe:
– 18 oven-proof empanada covers, Creole sort.
– Or, if you wish to knead the dough 750 gr. of frequent flour, a cup of beef fats, coarse salt, boiling water.
– One and a half kilo of pulpy minimize meat: sq., rump, loin ball.
– 2 onions.
– 3 garlic cloves
– 1 handful of inexperienced onions.
– 4 or 5 hard-boiled eggs.
– Olives, a cup and a half.
– Salt and pepper
– Spices: floor chili, paprika, cumin.
– Olive oil, two or three tablespoons.
– An egg yolk.
Dough: Make a pyramid with the flour on the counter, with a gap within the center. Put together a brine with boiling water and two tablespoons of salt and let it cool for a few minutes. Soften the fats in a deep frying pan, let it cool barely however don’t solidify. Pour the fats and some tablespoons of brine into the flour properly. Combine shortly, including extra brine if needed, till all of the flour is mixed. To work till it cools down. The dough is sort of exhausting, you need to work it in order that it beneficial properties elasticity.
– Stretch with a really skinny stick, minimize into discs with a teacup saucer or related. Let cool.
Stuffed:
– Lower the meat with a knife into small cubes, or put it via a mincer, eradicating the fats properly (ask the butcher).
– Chop the onion, the inexperienced onion heads, and the garlic.
– Lower the inexperienced onion stems into julienne strips.
– Sauté the onion, garlic and white a part of the greens in a big frying pan with oil till translucent.
– Put in a small bowl a teaspoon of paprika, half of floor chili and two tablespoons of cumin (important). Add three tablespoons of chilly water, combine till making a paste.
– Add the spice paste to the onion, combine properly and let the liquid evaporate a bit of.
– Add the meat, sauté, stirring often. Take away when the meat is cooked however not dry.
– Style and regulate the spices. It’s higher to have a bit of left over than to lack seasoning.
– Let it cool for a minimum of two hours within the fridge.
– Fill the empanada discs with a heaping tablespoon of filling, an olive, and an eighth of a hard-boiled egg. Put sufficient filling: an empanada with little filling dries out. Seal the sides properly and make a repulgue.
– If the empanadas are baked, paint them with yolk and place them on an oiled plate in a very popular oven. Take them out golden brown.
– If you’ll fry them, accomplish that in batches in very popular fats in a deep frying pan. You need to eat them very popular, with pink wine.
