This recipe is on the request of a reader.
Substances:
– A bundle of oven-proof empanada tapas (creoles or “dry” ones are preferable to flaky ones.)
– Three or 4 massive onions.
– Half a kilo of mozzarella or contemporary cheese.
– Take olive oil and white vinegar.
– Salt pepper.
– Non-obligatory: albahaco or chopped perejil, or ceitunas.
– A yolk to color the empanadas.
Preparation:
– Lower the onions in half after which into slices.
– If you need the empanadas a bit softer: place the onion in a big bowl with sizzling water and three tablespoons of white vinegar. Go away for fifteen minutes, this fashion the onion taste softens. Pressure and season with salt and pepper.
– If you need softer ones, place the onion in a pan with the olive oil, salt and pepper and prepare dinner over low warmth, stirring sometimes, till the onion is clear.
– Lower the cheese into cubes or grate.
– Assemble the empanadas with a tablespoon of onion and a tablespoon of cheese. Sprinkle with parsley or basil if desired, or place an olive.
– Shut the empanadas by first moistening the sides with water. Pinch or press the sides with a fork.
– Paint with the yolk.
– Cook dinner in a medium-hot oven till golden brown.
