PREPARATION

OF THE DOUGH (12 UNITS)
Make a hole in the middle of the flour and add the salt and the fat. Pour the water little by little until the dough is moist and compact. Knead the dough 3-5 minutes until silky. Form a dough bun. Cover the dough with cling film or a cloth and set aside at least half an hour. Then, sprinkle some flour on the table and stretch the dough. Cut it in a round shape with a cutter, a mould or a cup. Before stuffing, moisten the edge of the dough with water, milk or egg so it is easier to close the dough and the stuff does not spill out when cooking. Deep fry with plenty of clean and hot oil. To bake the empanadas, brush the surface with milk or a whisked egg before putting into the oven to get a goldenbrown colour.


OF THE STUFFING (12 UNITS)
Soak the porotos palito (pigeon peas) in water overnight. Cook with enough water for half an hour or until soft. Chop the vegetables and fry gently with some oil. Mix the vegetables with the cooked Kumandá yvyra’i, chopped hardboiled eggs and the cheese cut in dices. Then fill the dough with the stuffing forming the empanadas. Deep fry in very hot oil.

INGREDIENTS

DEEP FRIED EMPANADAS DOUGH
500 g flour
1 cup of warm water or at room
temperature
A pinch of salt
6 tbsps. of melted pork or beef fat


STUFFING
1 cup of cooked Kumandá yvyra’i or
poroto palito (pigeon peas)
3 hard-boiled eggs
100 g cheese
3 garlic cloves
1 onion
1 bunch of parsley
1 red bell pepper
Basil
Salt
Pepper
Oil to fry