INGREDIENTS
- Time:
- – Flour 0000 500 g.
- – Egg 1 unit.
- – Fats 6 tbsp.
- – Water 200 cc (quantity obligatory to mix the components).
- – Salt 1 pinch.
- Filling (twice the quantity of greens than meat):
- – Onion 1 kg.
- – Ossobuco 1 kg.
- – Agua.
- – Morron.
- – Carrots.
- – Celery.
- – She.
- – Tomato.
- – Inexperienced onion.
- – Complete garlic.
- – Cumin, paprika and salt.
- – Pink wine.
- – Arduous-boiled egg.
- – Olives.
Spectacular OSSOBUCO EMPANADAS with all their ideas and secrets and techniques! .
PROCEDURE:
1. Warmth a saucepan with loads of oil. Put the ossobucos reduce medium and brown them on both sides. Season with salt.
2. Add garlic, inexperienced onion (white half), bell pepper, chopped tomato and carrots . Season with cumin and paprika. Deglaze with pink wine and let the alcohol evaporate. Add water to cowl the preparation. Let it prepare dinner for about 2/3 hours.
3. For the dough, put the flour with the salt in a bowl, add the fats and blend. Add the egg. Hydrate with water little by little and mix. Relaxation. This dough lasts roughly 2 to three weeks within the fridge.
4. Make 40 g buns and stretch on one facet and the opposite.
5. To assemble, take away the marrow from the ossobuco and put within the filling. Shred the meat. Add hard-boiled egg and inexperienced olives. Fill the empanadas, make the repulgues, put them on a frivolously oiled plate and put them within the preheated oven for 3 minutes and they’re prepared! .
