Try this recipe for Mini Argentine Fatay, which are small Arabic-style empanadas with leavened dough, filled. You can use them as a delicious snack or as an appetizer for the meal.
1/2 kilos meat, special chopped (without fat), for the filling
1 kilo onion, , for the filling
1/2 bell peppers, large, for the filling
3 garlic, , for the filling
1 teaspoon sugar , , for the filling
1/2 chorizos, beef or pork, for the filling
1 leaf bay, , for the filling
3 tomatillos, peeled, for the filling
salt , to taste, for the filling
pepper, to taste, for the filling
spicy ajíes, ground to taste, for the filling
peppermint, to taste, for the filling
Preparation
1h 30 mins
0 mins
Medium
First prepare the filling: 1. Place the bell pepper over the fire and burn the skin, peel without placing it in water so that the smoke doesn't dissipate. 2. Boil the tomatoes for only 1 minute and remove the skin in cold water. 3. Cut the onion into thin slices, chop the garlic, chop the green onion, peel the chorizo. Fry the onion first, then add the chopped bell pepper; when they brown, add the garlic, cook well (without burning), add the chorizo, and then the meat, stirring with a two-pronged fork. Once the meat is pink (do not overcook), add a tablespoon of sugar and the bay leaf, cook and remove, place in a dish until it cools, and season to taste (salt, pepper, crushed chili, and mint). When cold, add the tomato concassé and place it in the refrigerator, stirring occasionally while preparing the dough.
DOUGH: Make an 8 with the flour, but the top circle much smaller
Top circle: Flour-yeast-water 100g and sugar
Bottom circle: Flour-salt-oil-butter-water (200g) and check if all is needed or more and adjust. Add it gradually.
When the yeast foams, combine the dough, adding enough water to start
Combine the yeast – Combine with the larger dough – combine the 2 doughs.
Knead a lot, and if it's soft, add more flour.
When it detaches from the fingers, divide the dough with a spatula into 3 or 4 parts and hit each part well (7 times each).
Stack them and make a ball. Leave in a floured bag for 20 min.
Make little sausages and prepare balls of 30g each.
Round them and let them rest for 15 min. With floured parchment paper.
When the dough sinks when I touch it with my finger, it's ready.
Grease the mold with a cloth with butter. You can also flour it.
Take the tray out of the refrigerator. Preheat the oven. Roll out the balls with an oiled roller without flattening them, place the filling in the shape of a triangle (in the center) and fold one side inward, then the other, and finally the base (inward) (they end up as closed triangles) see photo.
Fill and let rest for about 20 min.
Brush the closed Fatay with beaten egg. They can be decorated to taste. Cook until golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?