Empanada's
(48 pcs)
1 small onion
1 small green bell pepper
1 garlic clove
350 gr
 ground beef
200 gr
ground pork
1 can peeled tomatoes
100 gr
green olives
24 slices dough for quiche
extra:
oil to fry or oven
|
If shown, hover  = photo = conversion
© Janneke's Recipe pages - recipe ground beef, tapas, party food
Preparation in advance:
Heat the oil in a pan and fry the chopped onion over low heat in 3 minutes translucent.
Add and fry the bell pepper 3 minutes and the pressed garlic clove 1 minute.
Add ground beef and fry stirring to crumbs.
Add the in pieces sliced tomatoes and the chopped olives and bring to a boil.
Lower the heat and let the mixture, while stirring every now and then, 10 minutes simmer until the fluid has evaporated.
Remove the pan from the heat, season the ground beef mixture with salt and pepper and let cool.
How to prepare:
Cut from each slice dough two circles.
Spoon 2 large teaspoons of stuffing in the middle and fold.
Push the edges well with a fork.
Heat 2 cm oil in a deep fryer to 180°C/360°F.
Fry the empanadas crispy on both sides and drain on kitchen paper.
You can bake the empanada's 20-25 minutes in the oven at 200°C/395°F (fan oven 180°C/360°F) too.
First published: April 12, 2003, Netherlands
|