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The filling Add the two meats and cook until brown and broken up. Break up any lumps with a wooden spoon. Reduce the heat and simmer for 20 minutes adding a little water when needed. Add the eggs, gherkins and coriander and mix in well and set aside to cook. The Pastry Need the mixture on a four surface and make into a big ball. Cover the ball with plastic wrap and set aside for 10 minutes. Roll the pastry into a large rectangle
and then brush with some melted butter.
Then tightly roll the pastry into a large
roll a bit like a sausage. Roll the slices into a ball and on a floured board flatten to a round circle. Place a spoon of the mixture in each and fold over sealing the edges. Brush with egg white and a little butter. Heat the oil in a shallow pan and cook the empanadas in small batches until brown. Drain and serve with a dipping sauce. |
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