INGREDIENTS
- – Puff pastry empanada tapas.
- For the filling:
- – Onion 2 items.
- – Inexperienced bell pepper ½ unit.
- – Pink bell pepper ½ unit.
- – Garlic 1 unit.
- – Tomato skilled 1 unit.
- – Hake or sea hen ½ kg.
- – Tuna 1 can.
- – Sardines 1 can.
- – Parsley a handful.
- – Paprika 1 tsp.
- – Floor chili 1 tbsp.
- – Butter 2 tbsp.
- – White wine ½ glass.
- – Laborious boiled eggs 2 items.
- – Olives 1 tbsp.
- – Inexperienced 1 unit.
- Ending:
- – Egg c/n.
- – Sugar c/n.
Let’s begin with the recipes for this Easter! cooking-recipesnahuelpomponio taught us at this time from his home the best way to put together these spectacular VIGILIA EMPANADAS . .
Process:
1. For the filling: Reduce the onion and bell peppers into small cubes and slice the garlic; sweat with olive and butter.
2. Add the hake reduce into small cubes, the tuna and the chopped sardines. Season and add the grated tomato. Add white sauce and olives.
3. Cool and end with chopped hard-boiled egg.
4. Place one to 2 tablespoons of filling on every empanada lid and shut with out repacking, merely urgent.
5. Paint with overwhelmed egg and sprinkle with sugar.
6. Bake within the oven till golden brown, and they’re able to eat! .
