INGREDIENTS
- For roughly 2 dozen.
- For the filling:
- – 1 kg of meat (asado or roast beef tapa).
- – 1 kg of white onion.
- – 1 pink pepper (medium).
- – 1 inexperienced pepper (medium).
- – 4 hard-boiled eggs.
- – Salt and white pepper (to style).
- – Cumin 1 teaspoon of tea.
- – Floor chili 1 teaspoon of tea.
- – Paprika 2 tablespoons of tea.
- For the mass:
- – 800 g of 0000 flour.
- – 200 g of flour.
- – 1/4 kg of beef fats.
- – 400 cc of heat brine.
Learn to put together some scrumptious SANTIAGUEÑAS EMPANADAS following Marta Juarez Villegas’s recipe that she introduced us from her house .
1. For the filling: Put the meat in a single piece, in boiling water with salt, for 4 minutes (parboil), in order that it’s pink inside and preserves the juices.
2. Take out the meat and reserve.
3. Chop the onion into brunoise and sweat in sunflower oil and salt.
4. As soon as the onion has been blanched, add the meat minimize with a knife into small cubes and the seasonings, Salt, Pepper, Cumin and Paprika (in order that the filling stays pinkish in shade). Modify the salt.
5. As soon as the filling is cooked, take away from the warmth and put aside at room temperature.
6. When assembling every empanada, add a little bit hand-cut hard-boiled egg to every one.
7. For the dough: Make a volcano with the flour and add the very delicate fats, making a sandy texture.
8. Add the brine little by little, till forming a homogeneous mass.
9. Lower and kind small buns. Stretch with a stick.
10. Then, minimize with a disc mould.
Do not forget that they’re with 1&cooking-recipesx20e3;3&cooking-recipesx20e3; repulges!! Might you take pleasure in them
