INGREDIENTS
- – Empanada lid 12 models.
- – Oil c/n.
- – Roast 500 g.
- – Roasted bell pepper 1 unit.
- – Onion 2 models.
- – Inexperienced onion 2 models.
- – Leek 2 models.
- – Garlic 3 cloves.
- – Egg 2 models.
- – Olive oil.
- – Sal.
- – Pepper.
- – Floor chili.
- – Cumin.
- – Heat c/n.
- – Crushed tomato c/n.
ROAST EMPANADAS probably the most scrumptious and sensible recycled recipe !
PROCEDURE:
1. In a frying pan with olive, sauté the beforehand cooked roast and add the chopped onion, inexperienced and bell pepper (beforehand roasted). Season with salt, pepper, cumin and end with minced garlic.
2. Deglaze with just a little broth and tomato puree. Combine properly.
3. Assemble the empanadas with the filling, bake or fry.
