INGREDIENTS
- Stuffed:
- – Cooked slaughterhouse 1 kg.
- – 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:
- – Meals 0000 1 kg.
- – Ointmented pores and skin fats 200 g.
- – Sal 10 g.
- – Heat water 500 cc.
Learn to put together the traditional and scrumptious TUCUMANAS EMPANADAS
PROCEDURE:
1. For the dough, in a bowl with the flour, add the melted fats, salt and sizzling water.
2. Combine nicely with a spoon, when the fats is heat, combine together with your palms and knead. Let it relaxation within the fridge for a couple of minutes and make balls of about 30 g (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.
5. Minimize with a knife and reserve.
6. Sauté the chopped onion within the melted fats within the pan, add the matambre. Season and add slightly of the cooking inventory to moisten the filling. Lastly, add the inexperienced a part of the greening (exterior of the fireplace). Combine and let cool within the fridge.
7. Assemble the empanadas, add the chopped hard-boiled egg, shut, cowl and cook dinner on a greased and floured plate over excessive warmth for about 20 minutes or fry.
