Fittings | Juicy empanadas
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1 kilo of flour
2 eggs, salt, water
1/4 kilo of melted pellet fat or margarine
2 large chopped large white onions
2 tablespoons paprika
1 teaspoon ground chili
1 teaspoon cumin powder
1 or 2 cubes of chicken concentrate
1/2 cup of margarine
To make the dough:
In a bowl, mix the flour and salt, add the warm liquid fat or margarine, the eggs, the water and knead until all the ingredients are integrated.
On a floured surface , knead until a homogeneous mass is obtained.
Let the dough rest in a container covered with a damp cloth, in a warm place, for 15 minutes.
Stretch the dough to a thickness of approximately 3 mm. Cut into circles about 14 cm in diameter.
To make the filling:
Heat the margarine in a pan.
Sauté the chopped onions until they are transparent.
Add the cubes of concentrate shredded.
Remove from heat and add the meat, paprika, cumin and ground chili.
Stir with a spoon to mix the ingredients well and rectify the salt.
Let cool and then refrigerate the filling until it solidifies. . This is the secret of juicy empanadas.
Place on the dough disc a spoonful of the preparation, add a heartless olive if desired, lightly wet the edges and close the empanada.
Flatten the edges with a fork or make a repulgado.
Make sure it is tightly closed.
Place in a greased baking tin and brush with yolk.
Bring to a preheated oven at high temperature and bake until they are golden brown
These empanadas can also be fried in plenty of hot oil.
The key point of this recipe is the so-called ‘pella greasy’. Which is the liquid fat that is obtained by melting pieces of beef fat in a pan, which can be obtained in the third. They discard these pieces after cutting the beef for steaks. After the melting process, filter the liquid fat through a tea strainer to remove solid waste. This way, you can produce the ingredients, instead of buying the fat breads, which guarantees the homemade taste and avoids unpleasant surprises. (The fat that is sold in breads has a very strong taste). Put the steaks in the freezer until they start to freeze, so it will be easier to cut strips and then cubes of five millimeters. You can use minced meat bought at the butcher shop, but that is not the authentic Creole way.
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