These empanadas are delicious thanks to the fact that they are made with sirloin ground beef, red pepper, olives, plums. Accompany them with chimichurri and mint jelly. Perfect to take cold in a picnic, or send lunch to children.
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Ingredients4 portions
Preparation
In a deep skillet heat three tablespoons of Mazola Oliva and Soya oil over high heat, add the pepper, add the onion, add the meat and fry it. The pan must be very hot, add the meat little by little so that the temperature of the pan does not lower.
At the same time that you fry the meat pour the cup of Mazola Oliva and Soya oil in another pan, heat and fry the chips. When they are brown, remove them and drain, reserve the oil.
When the meat is fried, add the tomato puree, lower the heat to medium, then season with salt, pepper and cumin, sprinkle the white wine.
Add the olives cut into slices, the prunes, mix to incorporate all the ingredients. Cover, lower heat and let cook 10 minutes. Reservation.
Let the filling cool, fill the discs, wet the edge, close and seal with a fork.
Fry the empanaditas (until they are golden brown) in the same oil Mazola Oliva y Soya that you fried the chips.
Drain and reserve.
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