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Recipe of Beer Empanadas
Recipe

Beer Empanadas

45 min
Easy
3.22
|
92
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It is a recipe too easy and rich, try it, you will love it, I like it much more with cajeta, it gives it a very special flavor.

Ingredients

2 servings
  • 1 kilo of flour
  • 1/2 kilo of vegetable shortening
  • 2 teaspoons of Salt
  • 1 boat of beer
  • 1 to taste of cajeta - Mexican carmelized goat milk sweet or guava

    Preparation

    Circle the flour with the salt.
    Then the beer is added little by little until it has a soft and easy to spread dough.
    The dough is made a day before by keeping it in the refrigerator.
    The next day the empanadas are prepared, spreading the very thin dough, cut the rolls of the desired size and fill with cajeta, guava or pineapple marmalade.
    They are put in greased wallets and put in the preheated oven at 225ºC for 15 minutes.
    Remove them and roll them in sugar or cinnamon.

    TIPS

    If you do not like sugary empanadas you can varnish them with egg and they are very ticas and golden.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    2863
    kcal
    143%
    Carbohydrates
    360
    g
    120%
    Proteins
    66.0
    g
    132%
    Lipids
    145
    g
    223%
    Fiber
    53.3
    g
    107%
    Sugar
    2.0
    g
    2.2%
    Cholesterol
    135
    mg
    45%
    Esha
    Rate this tip
    Ratings (9)
    Brizeidy Diaz
    10/06/2019 19:38:54
    muy ricas yo primero rindo un poco la manteca y le pongo azucar a la masa..
    Mary Villarreal
    01/11/2018 19:01:23
    Creo que se les paso poner en que tiempo se le agrego la manteca lei y lei la receta y dije donde esta la manteca..lo Siento es mi comentario.
    Blanca E. Rosales
    26/10/2018 09:07:36
    Cuantas empanadas salen
    Diana Lopez
    01/10/2018 09:42:52
    Esta base de masa puede ser utilizada con relleno salado?
    naaragonzalez
    11/02/2018 21:47:46
    chicas, alguien sabe qué puedo hacer para que las empanadas me queden crujientes en una ciudad a nivel del mar? porque cuando las cocino en un clima seco quedan crujientes y en la ciudad donde actualmente radico quedan aguadas... ¿algún tip? ¿alguna razón?
    see more

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