Empanadas

Ingredients for Empanadas

Instructions for Empanadas

To prepare the Empanadas recipe, please follow these instructions:

The dough:
Stir yeast into the lukewarm water. Add oil and salt. Stir 2/3 of the flour and knead the dough well with the rest of the flour. Set the dough to the heave covered and stew for about 30 minutes.

meat filling:
Peel and chop smoothly and season with the finely chopped garlic oil in a saucepan. Add the meat and brown it with stirring until it grits and changes color. Rinse, chop and chop tomatoes roughly and put them in the pan for the meat, along with chilli sauce, spices and a little chopped chilli pepper or cayenne pepper. Tomatoes from the can just drop off before adding. Allow to boil for good heat without lid for about 15 minutes. Stir occasionally. When the consistency is fixed, take the saucepan off the heat. Let it get quite cold.

Empanadas:
Divide the dough into 8 pieces and roll them to ½ cm thin circles. Or roll the whole dough out thinly and pinch circles with a cake plate. The diameter should be about 15 cm. Place them on a lightweight, lightweight plate. Divide the filling on one side of the dough circles, fold the other half over and press the edge together with a fork. Brush the stuffed dough dumplings with fried eggs and put them in the oven at 225 degrees C. alm. Oven for about 15 minutes until golden and pierced.

tips:
Serving empanadas with avocado dressing. It clothe the right and conceals the strong taste, and the filling must be strong. Empanadas also taste good cold, eg in the picnic basket. Empanadas can also be made from unsweetened tenderloin or from (pre-bought) butterdej. Can be frozen, shelf life about 3 months.