Empanadas
Serves 1
Directions
- 1For the onion and cheese filling, hydrate the onion with water for 3 minutes.
- 2Once well hydrated, add oil and sauté.
- 3Season with salt, pepper and 1 tbsp of sugar.
- 4Let cool, add the cheeses and assemble the empanadas.
- 5For the meat filling, hydrate the bell pepper and onion with water for 3 minutes.
- 6Once well hydrated, add oil and sauté.
- 7When well browned, add the knife-cut meat.
- 8Add vegetable broth and cook well.
- 9Cook well and season with salt, pepper, paprika, cumin.
- 10Let the filling cool and add the green part of the chives and the chopped hard-boiled egg.
- 11Assemble the empanadas and cook.
- 12For the vegetarian filling, hydrate the spinach and carrot with water for 3 minutes.
- 13Once well hydrated, add oil and sauté well.
- 14Finally, add the creamy corn and blue cheese.
- 15Let cool, assemble the empanadas and cook.
- 16Brush the empanadas with egg.
- 17Bake in a very hot oven at 200 - 220 degrees.
Ingredients
- 1 paquete cebolla deshidratada Knorr
- 400 gr queso muzzarella
- 100 gr queso sardo rallado
- Sal
- pimienta
- 1 cda azúcar
- 500 gr carne para milanesa
- 1 paquete morrón deshidratado Knorr
- 1 paquete cebolla deshidratada Knorr
- cebolla de verdeo picada
- 3 huevos duros
- Sal
- pimienta
- Comino
- pimentón
- 1 cda azúcar
- c/n caldo de verduras
- 1 paquete espinaca deshidratada Knorr
- 1 paquete zanahoria deshidratada Knorr
- 2 latas choclo cremoso
- 100 gr queso azul
- aceite de oliva
- manteca
- azúcar
- huevo
Equipment
bowlpanovenbaking sheetbrush
Tips
- Use the dehydrated vegetables from Knorr, as they are 100% vegetables, without any preservatives! Hydrate them and use them, that easy!
- The meat filling must be kept well hydrated.
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