Argentinean Empanada Salta

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Argentinean Empanada Salta

Name: Argentinean Empanada Salta
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 25 Porções
Ingredients: 1 kg Wheat flour; 1 tablespoon Salt; 300 g Melted margarine; 1 to taste Oil for greasing; 1 unit(s) Gem; 2 tablespoon Olive oil; 1 unit(s) grated onion; 2 unit(s) Crushed Garlic; 500 kg Ground beef; 3 unit(s) Chopped Boiled Potatoes; 4 unit(s) Chopped Boiled Eggs; 1 tablespoon Cumin; 1 cup Chives and parsley or green smell; 1 to taste Salt to season the meat; 300 ml Warm water approx.

🇧🇷Brazil

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(Português)

80 min(s)

25 servings

Jonathan Pereyra

@jonathanpereyra

Ingredients
Recipe

Wheat flour1 kg
Salt1 tablespoon
Melted margarine300 g
Oil for greasing1 to taste
Gem1 unit(s)
Olive oil2 tablespoon
grated onion1 unit(s)
Crushed Garlic2 unit(s)
Ground beef500 kg
Chopped Boiled Potatoes3 unit(s)
Chopped Boiled Eggs4 unit(s)
Cumin1 tablespoon
Chives and parsley or green smell1 cup
Salt to season the meat1 to taste
Warm water approx.300 ml

In a bowl, place the flour, salt and margarine, mixing with your fingers until crumbs form. Add warm water until the dough is homogeneous and does not stick to your hands. Reserve. For the stuffing, in a pan, heat the oil over medium heat, brown the onion, garlic and meat until all the water is dry. Add cumin, salt and sauté for 5 minutes, turn off the heat, add the potatoes and boiled and chopped eggs and let it cool. Open the dough with the rolling pin, cut discs, with a cutter or with the mouth of a glass, put the stuffing and close the entire edge by braiding the dough. Place in a greased form with oil, brush with the yolk, take it to the medium oven, preheated, for 20 minutes or until golden. serve.

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Argentinean Empanada Salta

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