INGREDIENTS
- – Roast 1 kg.
- – Onion 3 items.
- – Pink bell pepper 1 unit.
- – Garlic 4 cloves.
- – Inexperienced onion 3 items.
- – Egg 3 items.
- – Empanada cowl c/n.
- Salsa:
- – Tomate 4 unid.
- – Rocoto ¼ unit.
- – Lemon juice 1 unit.
- – Salt and pepper.
With the leftover meat from the weekend barbecue, put together these spectacular fried ROAST EMPANADAS accompanied by a scrumptious sauce
PROCEDURE:
1. For the filling, take the beforehand cooked roast and minimize it apart.
2. In a saucepan, place slightly olive with the onion, pink bell pepper and chopped garlic. Add the meat and season. Add water or broth if crucial and it turns into very dry. Relaxation and blend with uncooked chopped greens plus chopped hard-boiled egg.
3. To assemble, fill the empanadas, paste with water, repast
4. To cook dinner, fry in scorching oil.
5. For the sauce, grate the tomatoes, the rocoto and blend with slightly lemon juice and salt.
