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Differentiated sardine empanada (blender)

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Differentiated sardine empanada (blender)


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Tempo de preparo

35 min(s)


1 servings

  • Ingredients
  • Recipe
  • Renata Traditional Wheat Flour2 cup
  • Eggs2 unit(s)
  • Milk1 cup
  • Oil or extra virgin olive oil1 cup
  • grated cheese100 mg
  • baking powder1 tablespoon
  • Corn1/2 can(s)
  • Stuffing/Onion1 unit(s)
  • Tomato1 unit(s)
  • Corn (optional)1/2 can(s)
  • Green Smell1/2 cup
  • Oregano/Black Pepper (optional)1/2 teaspoon
  • Peas (optional)1/2 can(s)
  • Garlic2 unit(s)
  1. In the blender, add the eggs, milk, olive oil, grated cheese and corn, beat until a homogeneous mass is obtained. Add the flour without stopping beating. Finally, without beating, add the yeast and mix quickly. In a pan, heat the oil and brown the garlic and onion for 3 minutes. Add the tomato, green corn and peas. Add the sardines and mix well. Season with salt, black pepper if you want and parsley. Use warm stuffing. In a greased rectangular shape, place 1 layer of dough, another of stuffing and finish with dough, sprinkle the Parmesan and bake at 180ºC for 40 minutes.

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