Empanadas

EMPANADAS (Chile)

500 g torments, 1/2 teaspoons of a baking powder, 2 eggs, a little warm milk, salt, 200 g oils of creamy or other fat, 250 g fried meat (can be and the rests), 2 bulbs, 1 zubchik garlic, 1 pod of green pepper, 2 table spoons of vegetable oil, 2 eggs welded vkrutuju, 8 green olives, 50 g raisin, kajensky pepper majoran and fat.

These are puff products, on appearance reminding Russian pies which are very popular not only among Chileans, they can be bought in all states of Latin America. They happen very sharp, is said, that “should burn”. It is reached for the account kajenskogo pepper or small cut burning pepper chilli. It is possible to grease pies with a yolk and to bake in an oven on protivne.

The Flour on a board to mix with a baking powder, in the centre to make deepening in which to break two eggs, to pour in milk with salt and to mix. Then to add the fat cut on slices, again all is good to mix, knead the smooth dough and to leave it in a refrigerator at 2 o'clock.

Fried meat to grind, the onions to cut, garlic to crush in an ice crust, green pepper to clear and small to cut, all to mix and roast on vegetable oil. Weight slightly to cool, add the cut eggs, olives and raisin, all is good for mixing, salting to taste. The dough to unroll in a thin layer, to cut out circles, diameter approximately 100 mm, to put forcemeat and to give them the oblong form. Edges to grease with fiber and it is good to connect.

Prepared empanadas to fry in the heated fat while they will not get golden-yellow colour. To submit hot.