1 onion, or 4 green onions, finely chopped in cubes, for the meat filling
butter, (as needed) for the meat filling
1 tomatillo, in cubes, for the meat filling
salt
pepper
Preparation
1h
0 mins
Low
Mix 2 cups of flour with salt, add the oil, the egg, and gradually the water until you get a play doh texture.
Knead the mixture on a floured surface, gradually adding flour until it no longer sticks to your hands.
Cut balls of dough and flatten them until they are about 2 millimeters thick.
Cut into circles using a glass about 6 cm in diameter and fill with the meat stew you previously prepared (I put the step below this), close them and pinch the edges with a fork. You can leave them folded like mini empanadas or do the Russian fold: with your empanada shape, fold your crescent in the opposite direction of the clock and seal.
For the filling: season your fresh meat in a bowl, add about two tablespoons of butter in a pan until melted and heated, add the onion and tomato, fry until the onion is translucent and add the meat until well cooked.
Once filled and well sealed, boil them in salted water for about 20 minutes or until they float. Remember, add them gradually or they may stick to the pot.
Serve with some tomato broth (the one you use to prepare noodle soup), or with cream and butter.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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