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Differentiated sardine empanada (blender)
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
1 servings
Ana Paula
@dejesus_paula- 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)
- 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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Differentiated sardine empanada (blender)