Name: Creole Empanadas
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 200 grams ground meat, sirloin; 1 potato, large, diced; 1 cup ax callus; 3 tablespoons ax callus; 1/2 bell peppers; 2 tablespoons pitted green olive, filled with bell pepper; 6 prunes, seedless, diced; 1 tablespoon apple cider vinegar; 1/2 cups tomato purée; 1 onion, diced; 1 teaspoon cumin, ground; 1/3 cups dry white wine; salt, to taste; pepper, to taste; 12 butter cooking spray, small ones or 6 large ones; chimichurri

Preparation

30 mins

Medium

In a deep skillet, heat three tablespoons of Mazola Olive and Soy oil over high heat, sauté the bell pepper, add the onion, incorporate the meat and fry it. The skillet should be very hot; add the meat gradually so that the temperature of the skillet does not drop. At the same time you fry the meat, pour the cup of Mazola Olive and Soy oil into another skillet and fry the potatoes. When they are golden brown, take them out and drain, reserving the oil.