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2 tablespoons Garlic Minced in Oil Nature in® *, for the filling
1 tablespoon Chili Sauce Tree Leaf Flakes Garlic Nature in® *, for the filling
3 tablespoons fresh coriander, chopped, for filling
chicken soup, to taste, for filling, preferably 1 cup
Preparation
For the filling, in a pan, sauté the onion and chopped garlic in Nature in oil, the ground meat and let it fry for five minutes.
While it is fried, mix in a bowl the chicken broth and 1 tablespoon of chile chile leaf flakes Nature in garlic, once well incorporated add it to the pan with all the other ingredients until the chicken broth boils (leave it for 10 or 15 minutes maximum to fire mede- high).
For the pasta: add the butter, flour and salt with the fingertips. Add warm water little by little until a dough is obtained. Spread with the roller and cut circles the size of two bites (5 or 7 centimeters) and fill.
Closing carefully and pressing the edges with a fork so that the filling does not come out. Lightly chop in the center of the empanada with the fork so that it does not inflate much.
In a deep pan, fry them until golden brown and serve them in a bowl at the center of the table.
TIPS
These empanadas are perfect as snacks or canapés.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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