INGREDIENTS
- Time:
- – Flour 000 500 g
- – Water 250 cc
- – Melted fats 80 g
- – Candy paprika 10 g
- – Sal 10 g
- Stuffed:
- – Bear buco on 4 cm wheels 8 items
- – Onion 1/2 kg
- – Carrot 2 items
- – Inexperienced onion 4 items
- – Garlic cloves 2 items
- – Tomate 1 unid
- – Smoked paprika 20 g
- – Vino tinto 1 L
- – Rosemary and contemporary thyme to style
- – Salt and pepper to style
- Armed:
- – Chopped greenery
- – Olives
- – Chopped egg c/n
- – Sautéed onion 500 g
- Contemporary tomato sauce:
- – 2 ripe tomatoes
- – 1 clove garlic
- – Inexperienced
- – Basil
- – Olive oil
- – Lemon juice
- – Salt and pepper
Do not miss these empanadas! Osso buco with purple wine, with home made dough and fried for extra pleasure.
PROCEDURE:
Time:
1. In a bowl, place the flour, paprika and salt. Be part of and make a crown within the center.
2. Combine the nice and cozy water along with the melted fats little by little till unified and kneaded. Let it relaxation, lined, within the fridge for about quarter-hour.
3. Stretch the dough till it is rather skinny, roughly 1 and a half mm. Form it with a cutter.
Stuffed:
1. In a scorching frying pan with just a little olive oil, seal the ossobuco on either side. Add the reduce greens and season with smoked paprika, salt and pepper.
2. As soon as the greens and meat are cooked, put them in a baking dish, add all of the purple wine, herbs and canopy with aluminum foil. Bake within the oven on medium for about 3 hours.
3. After time, shred the meat and cross it together with the greens and sautéed onion.
4. Placed on a plate and let it cool and place greens, olives and chopped egg on high.
5. Assemble the empanadas and fry in loads of oil in a disk.
