INGREDIENTS
- Stuffed:
- – Cooked slaughterhouse 1 kg.
- – Onion 600 g.
- – Boiled eggs 4 models.
- – Inexperienced onion 150 g.
- – Pellet fats 100 g.
- – Paprika 30 g.
- – Floor chili 10 g.
- – Cumin 5 g.
- – Sal 10 g.
- – Matambre cooking backside 400 cc.
- – Lemons 5 models.
- Time:
- – Meals 0000 1 kg.
- – Ointmented pores and skin fats 200 g.
- – Sal 10 g.
- – Filtered matambre cooking inventory 500 cc.
Get pleasure from this scrumptious regional dish with this spectacular recipe for EMPANADAS TUCUMANAS and all its clarification!
PROCEDURE:
1. For the dough: Make a crown of flour, add the fats and blend with 500 cc of broth the place the matambre boiled. Combine effectively till you get a gentle dough.
2. Minimize small items to make buns after which stretch the dough with a rolling pin to make 10 cm diameter discs.
3. For the filling: Boil the matambre with salt, let it cool and chop into small, not very small cubes. Chop the onions, place the saucepan on the range with the pella fats.
4. Add the onion and sauté, add the salt and minced meat.
5. Alternatively, warmth the broth the place the matambre was cooked, flip off the warmth and add the seasonings, combine very effectively and add the broth together with the meat and onion. Let cool.
6. Add the chopped hard-boiled eggs and inexperienced onion.
7. Assemble the empanadas and cook dinner.
