500 grams Nature In® pickled mushrooms, for the filling
1/2 onions, finely chopped, for the filling
2 tablespoons chopped garlic in Nature In® oil , for the filling
1 tablespoon Nature In® chipotle paste, for the filling
chicken stock, to taste, for the filling
Preparation
30 mins
0 mins
Low
For the filling, in a skillet, sauté the chopped onion and garlic in Nature in oil, the pickled mushrooms from Nature in, and let it fry for five minutes.
While frying, mix in a bowl the chicken broth and 1 tablespoon of Nature in chipotle paste; once well combined, add it to the skillet with all the other ingredients until the chicken broth boils (let it simmer for 10 to 15 minutes maximum over medium-high heat).
For the dough: incorporate the lard, flour, and salt with your fingertips. Gradually add warm water until you achieve a dough. Roll it out with a rolling pin and cut circles the size of two bites (5 or 7 centimeters) and fill.
Carefully close by pressing the edges with a fork to prevent the filling from spilling out. Lightly poke the center of the empanada with a fork so it doesn't puff up too much.
In a deep skillet, fry them until golden brown and serve them on a platter in the center of the table.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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