INGREDIENTS
- Stuffed:
- – Cooked slaughterhouse 1 kg.
- – Onion 600 g.
- – Boiled eggs 4 items.
- – 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.
Learn to put together one of the vital scrumptious empanadas in our nation, this time it was the flip of the EMPANADAS TUCUMANAS
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 together with your arms and knead. Let it relaxation within the fridge for a couple of minutes and make balls of about 30 grams (ping pong balls).
3. Stretch forming the empanada covers and retailer within the fridge with movies between them.
4. For the filling, tenderize the matambre in water and salt for a few hours. Lower with a knife and reserve.
5. Sauté the chopped onion within the melted fats within the pan, add the matambre. Season and add a little bit of the cooking inventory to moisten the filling.
6. Lastly add the inexperienced a part of the greening (out of the hearth). Combine and let cool within the fridge.
7. Assemble the empanadas, add the chopped hard-boiled egg, shut, cowl and prepare dinner on a greased and floured plate over excessive warmth for about 20 minutes or fry.
