Argentinean Empanadas

1. 1

   Sweat the onion with oil and pork fat until it is brown, add the meat (defatted and passed only once per coarse chopped disc), cook for about 10 minutes stirring with wooden spoon, add the spices and put out the fire.

2. 2

   Quickly cool inverted water bath

3. 3

   Incorporate the egg, the olive and the green at the time of assembly

4. 4

   Fill the dough disk (masa de empanadas), make the repulge and fry or bake.

* Per serving · 4 servings · Values may vary.

No additional tips available.