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The empanadas are stuffed with meat, onions, peppers, olives and egg

pies serricas have the talent and bring people together.

In this case, were cooked in the kitchen oven on trays; perocuidando that dough is golden brown and just inside remains moist. It is normal that the trays are blackened, is appropriate to leave aside those trays for the oven.

Above: Patty corn. They are made with creamy white sauce and white corn.
senecesitan not covered.

Empanadas Creole recipe

The preparation is simple, finely chopped onion 1 / 2 kg.aproximadamente, agragegar ground beef (1kg) previously reahogar enaceite, salipimentar add red pepper to taste, cumin and cook fuegolento. Then let stand adding 2 tablespoons of flour.

Before filling empanadase disks can be added, olives, boiled egg and some parts of Argentina was added papacortada in tiny cubes.

Bake, but the true Creole become greasy fried pork or beef ...

is customary to serve as input waiting for the roast!

P ollo, brisket, potatoes and pumpkins, and black pudding. The meat covered with the old source is tenderized to come off the bone. A magical taste no doubt. ---

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