- 124
- 保存
- 37
- 保存
- お気に入り
- 7もぐもぐ！
- リスナップ
手料理
- 2013/11/27
- 1,649
Venezuelan Empanada
レシピ
材料・調味料 (7 人分)
- Hot water or warm milk
- 2 1/2cups
- Corn flour
- 2cups
- Salt
- 1tsp
- Sugar
- 1tsp
- Butter
- 1 1/2tbs
- Dissolve paprika powder into the hot water
- Little
- Oil to fry
- Pork meat filling: Minced meat without fat
- 250g
- Oil
- 1/4cup
- Minced onion
- 3/4cup
- Crushed garlic
- 2cloves
- Chopped tomatoes, skinned and seeded
- 1cup
- Red paprika, seeded and chopped
- 1/4pcs
- Olives pulp minced
- 6
- Capers chopped small
- 1/2tsp
- Raisins
- 2tbs
- Black pepper
- 1/4tsp
- Salt
- 1/2tsp
- Worcestershire sauce
- 1/2tsp
- Ketchup
- 1tbs
- Moscatel wine or similar
- 2tbs
- Sugar
- 1tbs
- Pickles cut into small
- 1/2tbs
作り方
- 1
- Empanadas:
In a bowl dissolve the salt, sugar, butter and paprika powder in the water. Then, add the corn flour little by little. Make a compact soft dough.
Take small portions and make them as small balls (a bit bigger than an egg). Then on top of a piece of plastic make the small dough flat until you get a thin disk.
- 2
- Distribute the filling in one of the sides, fold the disk in two. With a help of a plate or cup close tight. Then take the access of dough out. Fry them in sufficient oil until they are golden in both sides. Put them on top of kitchen paper to absorb the excess of oil and serve.
Oil:170c-180c
Minutes:2 both side
- 3
- Pork meat filling:
In a pot you put oil, add the garlic, then heat the oil, add the onion, cook for 5 minutes, add the paprika add the ground meat, and all the ingredients and simmer for 20 minutes. Lower the heat, cover and cook for 10 to 15 minutes more, until it dries a bit. Allowed to cool before filling the pies.
みんなの投稿 (1)
-
-
aястасияPosh Empanada ever;)
ログインして質問やメッセージを送る
もぐもぐ! (7)
いま人気のレシピと料理写真
