Description
Crisp Argentinean patties in the corn flour.
Ingredients
-
Flour
2 cup
-
Corn flour
1 cup
-
Chicken egg
4 piece
-
Fat
4 Tbsp
-
Salt
1.5 tsp
-
Water
0.5 cup
-
Vinegar
1 tsp
-
Meat
0.5 kg
-
Onion
1 piece
-
Pepper
0.5 piece
-
Green olives
0.5 can
-
Garlic
1 tooth
-
Cumin
0.5 tsp
-
Oregano
0.5 tsp
-
Black pepper
-
Olive oil
2 Tbsp
Cooking
For the dough mix 2 kinds of flour with salt, add the frozen pork fat, chopped into fine crumbs.
In a separate container, mix cold water, 1 egg and one white, vinegar. Add to flour mixture and kneaded pretty cool dough. Wrap in cling film and put at least 1 hour in the refrigerator.
Prepare the stuffing. For this olive oil to fry the finely chopped onion and garlic.
Add the ground beef and fry. Add cumin.
Chop bell pepper and add to meat mixture.
Olives cut into rings, add to the stuffing. Sprinkle with salt, pepper and oregano.
Pre-boil 2 eggs, chop, add to meat mixture.
The stuffing is ready. I must say that the empanadas are prepared with different fillings. In many recipes the ground meat added crushed tomatoes or tomato paste. It is to your taste.
Take the dough from the refrigerator and thinly (approximately 1 mm thick) is rolled. Cut into rectangles. For empanadas no strictly defined form. Often they are prepared in the form of a Crescent with the seam on top. They can be cooked in the form of tubes. My version of this.
On one half of the dough put a tablespoon of the filling, the edges of the dough egg yolk with a little water.
Sculpt here such pies. Don't forget to make some holes for steam outlet.
Spread them on a baking tray and brush with the remaining egg yolk, slightly diluted with water. Bake 25-30 minutes in preheated to 200 degrees oven. The time can vary. Remove from the oven when the pies will acquire a nice Golden color.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.