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Craving snacks?: 3 empanadas to prepare on these National Holidays

Craving snacks?: 3 empanadas to prepare on these National Holidays

Craving snacks?: 3 empanadas to prepare on these National Holidays

Simple to prepare, practical to eat and versatile, empanadas are the perfect snack for more than one occasion. From Advantage we wanted to gather three recipes completely different from each other, to demonstrate the various options that we can enjoy if we intend to prepare them at home. The first is a classic based on ham and cheese; the second, a very Peruvian option; and, the third, a mixture of meats for lovers of this type of filling. Everything, for all tastes.

mixed empanadas

Ingredients:

  • 2 tbsp. butter
  • 1 tsp. unprepared flour
  • 3/4 tz. evaporated milk
  • 1 tz. grated edam cheese
  • 1 tz. chopped english ham
  • 12 disks of puff pastry (can be bought in supermarkets)
  • 1 yolk
  • salt, pepper and grated nutmeg

Preparation:

In a skillet over medium heat, melt the butter and mix with the flour. Cook for three minutes. Add half a cup of milk and stir for three minutes. Season with salt, pepper, and nutmeg. Add cheese and ham, and cook until cheese is melted. Remove from heat and let cool. Spread the dough discs on a surface and place, in the center of each one, two tablespoons of filling. Close the discs, joining one end to the other and pressing the edges. Mix the rest of the milk with the yolk in a bowl, and brush the empanadas with a brush. Place them in a tin and bake at 180°C for 12 minutes. Serve immediately.

Chicken chili empanadas

Ingredients:

  • 2 tz. unprepared flour
  • 200g butter
  • 5 tbsp. fresh milk
  • 1 slice of sliced ​​bread
  • 1/4 tz. chicken soup
  • 2 tz. mirasol chili cream
  • 1 tbsp. oil
  • 1/2 onion finely chopped
  • 1 clove garlic
  • 1 tbsp. White wine
  • 200 g boneless chicken breast
  • 1/4 tz. finely chopped toasted pecans
  • 2 tbsp. grated Parmesan cheese
  • 1 beaten egg
  • salt and pepper

Preparation:

Mix the flour and butter with a fork until you get a grainy texture. Gradually add the milk and knead until smooth. Wrap the dough in cling film and let it rest in the fridge for 30 minutes. Separately, soak the bread with the broth in a bowl for eight minutes. Add the wine and reduce heat to medium for two minutes. Add the blended bread, season with salt and pepper, and remove from heat. Toss with the chicken, pecans, and Parmesan cheese and let cool.

Roll out the dough and cut it into circles four inches in diameter. Put a teaspoon of the aji de gallina in the center, fold and press the edges. Place the empanadas in a tin, paint them with the egg and take them to the oven at 180 °C for 20 minutes. Serve immediately

Special creole empanada

Ingredients:

  • 7 tbsp. oil
  • 4 large chopped onions
  • 3 tomatoes without skin or seeds, chopped
  • 3 red bell peppers, chopped
  • 5 tbsp. chopped parsley
  • 1 tbsp. paprika
  • 2 tbsp. sugar
  • 1/2 kg. beef tenderloin
  • 1/4 kg. chicken meat
  • 120g bacon
  • 1/2 tz. Huacho sausage
  • 1/4 tz. red vinegar
  • 2 minced garlic cloves
  • 2 bay leaves
  • 1/2 grated nutmeg seed
  • 1/4 tz. English sauce
  • 1 kg. flour
  • 3 tbsp. sugar
  • 6 yolks
  • 1 clear
  • 6 tbsp. butter
  • 3/4 tbsp. baking powder
  • powdered sugar
  • lemon slices
  • salt, pepper and cumin

Preparation:

In a pot, heat the oil and brown the onion, tomato, peppers and parsley. Stir and add the paprika and half the sugar. Cook one more minute and remove from heat. Reserve half of the dressing and let cool. Transfer the rest to a skillet, and heat along with the meats (beef, chicken, bacon, and sausage). Season with salt, pepper, cumin, vinegar, garlic, bay leaf, nutmeg, remaining sugar, and Worcestershire sauce.

To prepare the dough, place the flour in a container and add the sugar, the egg yolks and the white. Pour, little by little, the water with salt, without exceeding the liquid so that the dough does not soften. Knead together with the butter and a little baking powder. Now ready, form buns and stretch them in circles. Put the meat hash in the middle, along with a tablespoon of the reserved dressing. If you want, add olives, boiled eggs, raisins, cherries and bits of raw tomato. Fold in half and close with warm water. Before taking the empanadas to the very hot oven, they are repulgo (or fold). Cook for 12 minutes, until golden brown. Finally, sprinkle with powdered sugar and serve with lemon wedges.

Source: Elcomercio

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