Empanadas

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Step 9 : Arrange the completed mixture on a plate with preparing paper and brush with egg yolk

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Step 10 : Bake the empanadas in broiler at around 190 ° C. until they are fresh chestnut

Step 11 : When cool, Serve while still warm

Unexpectedly Empanadas are eaten by hand!

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Formula EMPANADAS DE QUESO

- 24 mixture cuts of puff ø around 10 cm (Empanadafork)

- 100 g margarine

- 700 g slashed onions

- 500 g mozzarella

- 500g medieval Gouda or Provolone

- 2 tsp salt

- 2 tsp white pepper finely ground

- 1-2 tbsp oregano
Step 1 : Peel onions and cut into expansive 3D shapes(pastries)
Step 2 : The onions with the margarine over medium warmth broil until delicate , Salt, pepper and oregano crease and let it chill off a while later

Step 3 : Grate the cheddar into strips and blend with the still tepid onions

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Step 5 : Now as in the meat empanadas continue: give a 45-50 grams of delicate cheddar filling into the focal point of the circle of batter and overlap it, so that a sickle..

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Step 6: If bigger amounts of empanadas, for instance for a gathering, set you up, can likewise fill the vorportionieren something. At that point it goes speedier.

empanadaconqueso (cooking)

Step 7 : The edges of the circle of batter beading, ie turn by squeezing and top firmly and place on a preparing sheet, brush with egg and heat at 220 ° C..

Tip: as opposed to the meat filling, there is in the cheddar filling a solid bladder improvement that strengths open the batter, prompting spillage. Hence, the broiler ought to be extremely hot and the heating time somewhat shorter than the meat filling. (pastrypress)

Great SUCCESS AND ENJOY YOUR MEAL!

Wine recommendation: To Empanadas best fits a basic and effective red wine, for example, Rioja or Chianti, and obviously an Argentine Malbec. The warm cheddar empanadas likewise Secco or Crémant fits superbly.