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Prep time
1 hour
-
Cook time
20 minutes
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Serves
4
Author Notes
It is an empanada similar to the traditional one, but with the difference that the filling has river fish meat, typical of the area such as armadillo, surubí, patí, catfish or boga.
They can be cooked in the oven or fried, but they are generally consumed fried.
by Lucio Marini. —MarieRose
Ingredients
- Mass
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100 grams
flour
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100 grams
beef fat.
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warm water
-
15 grams
salt
- Stuffed
-
500 grams
boneless armed fillet.
-
2
onions
-
1
red pepper
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1
green onion
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1
stick of celery
-
2
hard-boiled eggs
-
100 grams
olives
-
100 grams
pategras cheese
-
paproka
-
oil
Directions
-
Mass
Mix the beef fat with the salt and warm water, then add it to the flour and form a bun.
Let the dough rest for 30 minutes and divide into 12 balls and roll out into circles.
-
Stuffed
In a hot pan with sunflower oil, sauté the onions, pepper and celery. Add the fish. Season and let cook for a few minutes. Add paprika, lemon zest and juice, olives, chopped egg and grated cheese.
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Assembly and cooking
Fill the homemade discs with the prepared filling, close and fry in plenty of hot oil. When the empanadas are golden brown, remove from the container and drain. Serve the empandas with lemon and a sauce with fresh grated tomato, minced garlic, salt, pepper, paprika and oil. These empandas are a one-way trip, once you try them.
You can also choose to cook in the oven, but fried they are tastier.
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