Empanadas with Offal
Baking and Desserts | Latin American cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
19
🍽️ Servings
20
Description
Empanadas with offal
Ingredients
- Wheat Flour - 37 oz
- Onion - 12.3 oz
- Fatty Beef - 8.8 oz
- Tripe - 8.8 oz
- Chicken Egg - 3 pieces
- Olives stuffed with lemon - 1.8 oz
- Thymus gland - 10.6 oz
- Milk - 10 fl oz
- Sweet Pepper - 2.1 oz
- Butter - 1.8 oz
- Vegetable Oil - 1 qt
- Scallions - 1.2 oz
- Lemon - ½ pieces
- Bay leaf - to taste
- Salt - to taste
- Ground Cumin - to taste
- Ground Black Pepper - to taste
- Green peppercorns - to taste
- Red Long Chili Peppers - to taste
Step by Step guide
Step 1
Boil the tripe with salt, bay leaves, and black peppercorns for four hours. Soak the throat gland in cold water, refrigerate for eight hours, changing the water every two hours. Then, cover with a liter of water, squeeze in the juice of a lemon, and boil for five minutes after it comes to a boil. Clean off any membranes and fat.
Step 2
Place one kilogram of flour, 20 grams of salt, and fat into the mixing bowl, and knead the dough while gradually adding 300 ml of water. Let it rest for one hour at room temperature.
Step 3
For the first filling, finely dice 250 grams of onion and beef tripe. Sauté the onion in vegetable oil, then after five minutes, add the tripe, both types of ground red pepper, cumin, and salt to taste. Cook for another seven minutes. Transfer the mixture to a bowl, then add finely chopped olives, a hard-boiled egg, and 15 grams of green onion. Mix well.
Step 4
For the second filling, melt the butter, add finely chopped bell pepper and 100 grams of onion. After five minutes, stir in 50 grams of flour and pour in the milk. Cook, stirring, until thickened. Separately, without oil, lightly sauté the finely chopped chicken liver. Add it to the onion mixture, stir well, then add two finely chopped boiled eggs, 20 grams of green onions, a pinch of salt, and pepper. Both fillings should be allowed to cool.
Step 5
Roll the dough out into a thin sheet. Cut out circles with a diameter of 8–10 cm. Place filling in the center of each circle, moisten the edges with water, and seal them to form half-moon pastries.
Step 6
Heat the remaining vegetable oil, deep-fry the empanadas, and drain excess oil using paper towels.
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