Ingredients to make Fried Cuttlefish Empanadas:
- Dough: (ingredients)
- 4 cup(s) sifted flour
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 2 yolk(s)
- 4 tablespoon(s) oil
- Warm milk, to bind the flour
- 1/2 cup(s) white wine coffee
How to make Fried Cuttlefish Empanadas:
- If the pine is very liquid, add a spoonful of flour, sprinkle it and cook until it thickens.
- Always stirring, everything cooked is left to cool. (Taste the amount of salt when it is lukewarm)
- Prepare the dough. In the shape of a pyramid, put the sifted flour on the table, make a hole in the center, add the salt, the oil, the baking powder,
- the beaten yolks and mix with the tips of your fingers, add a little warm milk to form a homogeneous mass of soft consistency (smooth and soft) do not knead too much so that it does not stick to your hands.
- Cover the rest with a cloth so it doesn’t get cold.
- Make little balls like a pin, put a little bigger, use these thin ones so that they do not break, cut discs the size of a tea plate and place a tablespoon of the pine dessert in the center of the discs.
- Moisten the edge of the disk with cold water, close the empanada well, go over the edges with a roulette wheel.
- Before frying, I pricked the chubby part of the empanada with a pin. The puncture goes into the oil for a small fry in abundant oil or very hot butter.
