Empanadas from Salta [ENG] Empanadas salteñas [ESP]

작년

Hello, dear Steemians. How are you? Have you ever had empanadas from Salta? I'll show you how to make it at home today.

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Empanadas from Salta are very easy to prepare, and it's very healthy and have protein and animal fat and less carbs than fried empanadas. By making it at home you won't have all the extra chemicals that go into industrially manufactured empanadas. Its ingredients are easy to get and you will surely have them at home. Let's go to the recipe!

Ingredients

Dough:

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Flour 0000 1 kilo or 2.205 pounds

Warm water required

Pig fat amount needed

Salt at the seaside or in the Himalayas

Stuffing:

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Round 750 grams or 1.654 pounds

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Onion one large

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Red pepper 1/2

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A small potato

Pork fat 100 grs or 0.220 pounds

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Cumin required quantity

Ground chili a little bit

Paprika a pinch

Himalayan salt or sea salt

Green onion 2

A boiled egg with its shell (hard-boiled egg)

Preparation:

For the dough of the empanadas form a hollow circle in the middle with the flour, heat the pork fat and add it, add warm water with salt to your liking, make the dough evenly and homogeneously, neither too hard nor too soft, let it rest for half an hour, cut the one with the circular mold if you don't have a mold it can be a glass or big cup.

Filling: Cut the meat with a knife in small pieces, cut the onion and the sweet pepper in small cubes, at the same time heat oil and pork fat in a pot, cook the onion and the sweet pepper, the onion until it gets lighter, then add the paprika and the ground pepper as you like, then add the meat, stir until it is more or less cooked, add hot water and let it boil for about 30 minutes, then add potatoes chopped in small cubes, after cooking season with cumin and salt and let it cool down. (If you want to improve the maceration of the stuffing you can put it in the freezer or refrigerator so that it takes better flavor). ) After this, remove the shell from the egg and add the chopped hard-boiled egg and the chopped green onion.

How to assemble the filling: Take a lid, put a spoonful of filling with a soup spoon, join the opposite edges, and close it with your fingers by folding the dough (this is called repulgue) about 18 or so; now we are going to choose to cook it in the oven to make it healthier.

Take a baking sheet and put oil or fat (whichever you prefer) on it so that the empanadas don't stick when cooked. Heat the oven to 200-240°C (390-460°Farenheit) and cook them for 10 to 12 minutes. Then remove and let cool a little before eating. You can accompany them with a good white wine, especially the Torrontés from Salta.

[ESP]

Hola, querido Steemians. ¿Cómo están? ¿Alguna vez has comido empanadas Salteñas? Te mostraré cómo hacerlas hoy en casa.

Las empanadas salteñas son muy fáciles de preparar, son muy saludables y tienen proteínas y grasa animal y menos carbohidratos que las empanadas fritas. Al hacerlas en casa no tendrán todos los químicos extra que se usan en las empanadas fabricadas industrialmente. Sus ingredientes son fáciles de conseguir y seguramente las tendrás en casa. Vamos a la receta!

Ingredientes:

Masa:

• Harina 0000 1 kilo o 2,205 libras
• Agua tibia cantidad necesaria
• Grasa de cerdo cantidad necesaria
• Sal a marina o del Himalaya a gusto

Relleno:

• Nalga 750 gramos o 1,654 libras
• Cebolla una grande
• Morrón rojo 1/2
• Una papa pequeña
• Grasa de cerdo 100 grs o 0,220 libras
• Comino cantidad necesaria
• Ají molido una pizca
• Pimentón una pizca
• Sal del Himalaya o sal marina
• Cebolla de verdeo 2
• Un huevo cocido con su cascara (huevo duro)

Preparación:

Para la masa de las empanadas formar un circulo hueco en el medio con el harina, calentar la grasa de cerdo y agregarla, adicionar agua tibia con sal a tu gusto, armar la masa en forma homogénea y pareja, ni muy dura ni muy blanda, dejar que descanse media hora, cortar la con molde circular si no se tiene molde puede ser una copa o vaso grande.

Relleno: Cortar la carne con cuchillo en pequeños trozos, cortar la cebolla y el morrón en pequeños cubos, al mismo tiempo calentar aceite y grasa de cerdo en una olla, cocinar la cebolla y el morrón, la cebolla hasta clarear, luego sumar el pimentón y el ají molido a tu gusto, después adicionar la carne, revolver hasta que esté más o menos cocido, agregar agua caliente y dejar hervir unos 30 minutos, después agregar papa picada en pequeños cubos, luego de cocido condimentar con comino y sal y dejar enfriar. (Si quieres mejorar el macerado del relleno puedes ponerlo en el freezer o congelador para que tome mejor sabor). Luego de esto sacarle la cáscara al huevo y agregar el huevo duro picado y la cebolla de verdeo picada.

Como se arma la empanda: Tomamos una tapa, colocamos una cucharada de relleno con una cuchara sopera, unimos los bordes contrarios, y lo cerramos con los dedos doblando la masa (esto se llama repulgue) unos 18 más o menos; ahora vamos a optar cocinarla en horno para que sea más saludable.

Tomar una placa de horno y ponerle aceite o grasa (lo que tu prefieras) para que las empanadas no se peguen al cocinarse. Calentamos el horno a 200-240°Centígrados (390-460°Farenheit) y las cocinamos durante 10 a 12 minutos. Luego retirar y dejar enfriar un poco antes de comer. Puedes acompañarlas con un buen vino blanco, en especial el Torrontés salteño.

I hope you can enjoy this Empanadas from Salta and make your health shine! What is your favorite Empanadas recipe? Please tell me in the post comments. I want to know: Which Empanadas recipe is popular in your country or which one you have adopted from another place in the world?

Espero que puedas disfrutar de estas sanas Empanadas Salteñas y hacer brillar tu salud. ¿Cuál es tu receta de Empanadas favorita? Por favor, dímelo en los comentarios del post. Quiero saber: ¿qué receta de Empanadas u otro receta latina es popular en tu país o cuál has adoptado de otro lugar del mundo?

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Do people eat this at breakfast I remember seeing something similar to this on the buffet an holiday

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Hello @brittandjosie , here we eat this for pre-dinner, or about 4-5 for dinner and also for lunch. In many places in Argentina they are sold on the street and you can eat them at any time of the day.
You may have seen them for breakfast but they must be the sweet version, with sweet potato or milk jam or with sweet quince. Hope you are having a nice weekend. Greetings from Argentina.

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Thank you very much my friend. Have a nice weekend. Greetings from Argentina.