Recipe for: 6 people / Preparation time: 3 to 4 hours / Difficulty: easy
Ingredients
Llajwa sauce
- 400 g of expert tomato
- 1 fresh locoto
- 1 white onion
- 3 tablespoons corn / sunflower oil
- Salt 10 grs
Crust
- 2 kg of wheat flour
- 400 gr of pork fat or lard
- 80 gr of salt
- Cold water
Filling
- 2 Kg of beef
- 200 gr of pork fat
- 1 kg of white onion
- 2 red peppers
- 2 green peppers
- 1 kg of potatoes
- 100 gr of chives
- 30 gr chopped chili
- 30 gr of paprika
- 30 gr of cumin
Preparation
Llajwa sauce
- Grind or grate the expert tomato with the fresh loco and white onion
- Then mix the corn oil or turn the sun and the salt
Crust
- Put the flour, salt and fat (butter) in a bowl and add cold water to form a dough, let the dough rest in the refrigerator for two hours, then spread it out to a thickness of 3 mm
- Cut the dough with a round cutter 10 cm in diameter and let stand for 30 minutes in the refrigerator
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Meat pie
5.Cut the goat meat into 3 mm cubes and leave it in the refrigerator
6.Cut onions and peppers in brunoise and set aside
- Cut the potatoes into 3 mm cubes and boil in water for a few minutes with a little white vinegar.
- Reserve the water
- Fry the onions and peppers in a little fat, slapimentar
- When the vegetables are cooked, add the meat and mix for 30 seconds to 1 minute and add a little cooking water to the potatoes and remove from the heat
- Add the cooked potatoes, ground pepper, cumin and chives (chopped).
- Add salt to taste
- Add the rest of the pork fat
- Leave to rest in the refrigerator
- Place a tablespoon of filling in each Empanada lid. Close and make the traditional repulsion
16.Place the empanadas on an oiled baking sheet and bake in a preheated oven at medium temperature (180 ° C) for about 30 minutes
We are done, to enjoy the empanadas.
We shared some photos of our cooking classes a few months ago at the House of Jasmines ranch. Now it is time to cook at home.
