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  • 2013/11/27
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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)
Posh Empanada ever;)
もぐもぐ! (7)