INGREDIENTS
- Time:
- Flour 0000 1/2 kilo
- Contemporary yeast 5 grams
- Sal 1 cda
- Oil 2 tbsp
- Water 150 cc
- Milk 150 cc
- Meat filling:
- Lean minced meat ½ kilo
- Tomato knowledgeable 3
- Onion 6 tbsp
- Pink bell pepper 3 tbsp
- Tomato extract 1 tbsp
- Contemporary mint 4 leaves
- Parsley in 1 c
- Ajo 1 cdita
- floor chili 1 tsp
- Candy paprika 1 tsp
- Comino 1 board of administrators
- Sal
- Black pepper
- ½ lemon juice
For the empanada dough, place the flour in a bowl and add the yeast diluted in considerably heat milk, the oil and water.
Salt the sides and start to take the dough together with your arms.
Reserve, lined, in a heat place and rise till the amount doubles.
Stretch 35 gram discs.
Place on an oiled and floured plate and prepare dinner for medium warmth for about 20 minutes.
For the filling, place the minced meat, tomato extract and grate all of the greens (chopped parsley and mint) in a bowl, season with lemon juice and season.
Knead nicely.
To assemble, cowl with the filling and depart open or shut in a triangular form leaving the middle uncovered.
