TUCUMAN’S PANINI

INGREDIENTS

• Stuffed:
• – Cooked slaughterhouse 1kg.
• – Onion 600 g.
• – Boiled eggs 4 models.
• – Inexperienced onion 120 g.
• – Pellet fats 100 g.
• – Paprika 25 g.
• – Floor chili 10 g.
• – Cumin 7 g.
• – Sal 10 g.
• – Matambre cooking backside 500 cc.
• Time:
• – Flour 0000 500 g.
• – Ointment pores and skin fats 100 g.
• – Sal 10 g.
• – Heat water 200 to 250 cc approx.

PROCEDURE:

1. For the dough, in a bowl with the flour, add the melted fats, salt and scorching water.
2. Combine effectively with a spoon, when the fats is heat, combine along with your arms and knead.
3. Let it relaxation within the fridge for a couple of minutes and make balls of about 30 grams (a ball of
4. ping pong).
5. Stretch to type empanada covers and retailer within the fridge with movie between them.
6. For the filling, tenderize the matambre in water and salt for a few hours. Reduce with a knife and
7. reserve.
8. Sauté the chopped onion within the melted fats within the pan, add the matambre. Boost
9. and add a little bit of the cooking inventory to moisten the filling. Lastly add the half
10. inexperienced of the greening (out of the fireplace). Combine and let cool within the fridge.
11. Assemble the empanadas, add the chopped hard-boiled egg, shut, cowl and prepare dinner on a plate.
12. buttered and floured over excessive warmth for about 20 minutes or fried.

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