Creole dumplings

Name: Creole dumplings
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 200 grams ground beef, of sirloin; 1 potato, big cubed; 1 cup ax callus; 3 tablespoons ax callus; 1/2 bell peppers; 2 tablespoons pitted green olive , stuffed with red pepper; 6 prune, no seed cut into cubes; 1 tablespoon apple vinegar; 1/2 cups mashed tomatoes; 1 onion, in cubes; 1 teaspoon cumin, ground; 1/3 cups dry white wine; salt, to taste; black pepper, to taste; 12 spray butters, guys or 6 big; molds for pallets; chimichurris

30 mins

Half

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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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Ingredients

4 portions

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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.

PRESENTATION

When you cut the potatoes into cubes put them in a container with water to avoid oxidation. Take out the patties from the refrigerator before cooking the filling so that they are at room temperature, because if they are too cold, they break the