Juicy Empanadas criollas

Juicy Empanadas criollas
kitchen Spanish
Snacks and tapas
Juicy Empanadas criollas
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 700 GR. ball back or buttock
  • 1 Potato
  • 2 large onions
  • 200 GR. scallion
  • 1 oil well
  • Salt and pepper
  • Sweet paprika
  • AJI
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 3 hard-boiled eggs
  • 100 GR. olive green
  • 50 GR. raisins
  • 24 discs for empanadas
  1. The mincer knife well chiquita. Book it. Coarsely chop onions, the Pope. Place the onions in a pan with oil, the meat. Mix the spices and the sugar with the water and add them to the Pan, Cook over moderate heat until the potato is cooked, one 20 minutes.
  2. Carry all refrigerator 1 day. Add chopped hard-boiled eggs, with or without pit olives and raisins.
  3. Fill the discs make the repulgue, place on a baking sheet and cook in hot oven until browned.
  4. If you want to fry them, that contains the same proportion of oil and pork fat. Serve them hot.
Recipes easy to https://recetasdecocinafaciles.NET /

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