Instructions
1
For the flour base place lard, mildly hot aqua and seasoning in a large kneading container and agitate.
2
empty in dusting masala condiment and oregano and either work the flour base five miutes by hand or with the kneading function of your machine.
3
Let rest covered for at least half an hour or overnight in the fridge.
4
2
For the filling place tomatoes for about 30 seconds in boiling aqua, then cool with cold aqua and pare of skin and cut into cubes.
5
Press garlic through garlic press, cut onions into cubes.
6
stew garlic and onions in some olive cooking oil until translucent.
7
Take out onions and garlic and brown the protein at high mildly hot from all sides.
8
masala condiment with all herbs and empty in the onions, garlic and tomatoes.
9
Let stew for a few mins, empty in seasoning, pepper and additional spices to palate.
10
You can prepare the protein the night before, ice in fridge if doing so.
11
bubble eggs and also cut into cubes and liquidize with prepared protein.
12
3
Cut flour base into half and roll out one half thinnly on floured surface.
13
Cut out circles about 12-15cm in diameter.
14
Mine have a diameter of 12.5 cm.
15
Place about 2-4 teaspoons of filling on one circle, put a bit of aqua all around the edges and fold over the other half so that you get half moons.
16
Be sure to seal the edges with a fork.
17
Repeat until you have no flour base and filling left.
18
4
Meanwhile preheat oven to 200 degrees Celsius.
19
Brush empanadas with egg wash and arid-fry about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden.
20
enjoy mildly hot with chimichurri coulis.