Creole lentil empanadas

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Creole lentil empanadas

Creole lentil empanadas

A recipe shared by our friends Veggies Patagónicos (Paula & Alberto)

Ingredients for the dough

200 grs of white flour

175 grs of whole flour
½ teaspoon of salt
1 tablespoon of paprika
75 grs of oil
100 cl of water

Ingredients for the stuffing

½ kilo of cooked lentils

6 scallions
4 onions
2 red peppers
2 cloves of garlic
100 grs of green olives
2 tablespoons of paprika
1 teaspoon ground chilli
1 tablespoon dried oregano
1 teaspoon of salt
100 cl of water
3 tablespoons of oil

Pie decoration ingredients

2 tablespoons of oil
1 teaspoon of turmeric

Preparation of empanada dough

First, mix the two flours in a recipient. Then make a crater and put salt, paprika and oil in the centre.

Then, mix the dough and add the water little by little. Knead until tender. Do not hesitate to add more flour or water until you get the desired consistency.

Once finished, let the dough rest in the covered recipient for 30 minutes.

Finally, stretch the dough and cut with a circular mold to obtain each pie cover.

Preparation of the filling of the empanadas

First, wash all the vegetables and cut them into cubes.

Then, heat the oil in a casserole, add the onion, pepper and salt. Sauté over a high heat for about 10 minutes and add the lentils.

Meanwhile, dilute the spices in the water and add it to the casserole. Cook for about 10 minutes more approximately.

Finally, it includes the spring onion and the olives. Mix well and remove from heat.

The filling must be juicy but not broth.

Preparation of the pie

First put a pie lid in your hand and wet the inside of the top edge with a little water.

Then, put a spoonful of filling inside.

Then fold the lid in half to join the edges and press the entire edge with your fingers to seal them.

Then fold the edge slowly making “the repulse” as shown in the video and then paint the empanadas with the mixture of oil and turmeric.

Finally bake at 210 Cº degrees for 20 minutes.

Thank you friends for sharing this recipe

 

Thanks for sharing this post

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Caro

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