Knife-cut meat empanadas recipe
Ingredients to make Empanadas with knife cut meat:
• 1 unit of clean green pepper without seeds or ribs concassé
• 750 grams of Beef (buttock, rump, shoulder or loin for exquisite)
• 200 milliliters of Broth
• 1 unit of red peppers, clean without seeds or ribs concassé
• 2 units of white leeks, clean and chopped
• 2 units of green onions without the leaves, washed and chopped
• 1 tablespoon of oregano
• 1 tablespoon of extra sweet paprika
• ½ tablespoon of ground chili
• 1 pinch of Cumin
• 1 leek leaf for the broth
• 2 bay leaves
• 1 tablespoon of flour
• 150 grams of large chopped pitted green olives
• 3 units of large chopped hardboiled eggs
• 1 pinch of salt to taste
• 1 pinch of pepper to taste
How to make Knife Cut Beef Empanadas:
In a pot, boil the meat of your choice in salted water flavored with the leek leaves, the two bay leaves and the two cloves of garlic, for 20 minutes. Remove, save the broth and let the meat cool. While the meat cools, prepare and chop the other ingredients as indicated. Once the meat is cold, first cut it into slices, then into 0.5cm strips, and finally into cubes.
Now in a sufficiently large and deep skillet, sauté the onion, the peppers, the green onion and the leek whites, the tablespoon of flour, add the cut meat and the broth.
Season with salt, pepper, sweet paprika. Allow to reduce, turn off the heat and season with oregano, ground chili and cumin. Once cold, add the eggs and olives, stirring thoroughly.
Fill the empanadas, to make the empanadas we have another recipe where we explain it step by step and with very large photos so you can see how the empanada dough is made. Once we have everything inside the empanadas, close, paint with water and cook in the oven or fried.
