I always try new things, recipes that come to mind and on this occasion I decided to make these delicious empanadas with the following ingredients:
Stuffed:
1 bunch of spinach
1/2 red bell pepper
1/2 green pepper
1/2 yellow pepper
1 whole red onion
150g of Girgolas
Mass:
1/2 kg of common flour
Water (I don't have a measurement because I do it by eye)
1 tablespoon olive or coconut oil (melted)
For the filling, cut everything into julienne strips. For those who don't know how to cut it, it is in strips, but you can cut it into cubes, however you like.
I started by sautéing the peppers and onion, once they began to crystallize I placed the oyster mushrooms, left them for about 2 minutes stirring or sautéing constantly and added the spinach, cooked for approximately 1 minute and left it there.
DO NOT PUT SALT DURING COOKING BECAUSE VEGETABLES MAKE WATER!!
While it cools let's get to the dough!
First I put half of what we measured in flour and I add water until I create a CREMOSITY that is not liquid or dry, that is when I put the coconut or olive oil, I mix well, I add salt and the rest of the flour (if you are short you can add more!) We let it cool in the refrigerator if it is an hour better, but with half an hour we are fine, we separate into balls, stretch and place separators, if in this step you have time to come back To put in the refrigerator would be optimal! Half an hour more!
To all this, when the filling is cold, you add the seasonings you like! I added salt and pepper to taste, a tablespoon of sweet paprika and a teaspoon of ground chili.
Now to assemble the empanadas!
If you don't know how to make the repulgue, it is important that you do not fill them too much and when you close the edges well, you can step on them with a fork to make sure that the filling does not escape!
And ready to cook 👩🏻🍳
They can be fried or baked🫶🏼
by GodessSelene
Dining and Cooking