Creole empanadas are a Uruguayan specialty.
• 500 grams of Primorosa 000 wheat flour
• Butter: 100 grams
• Warm water: 200 ml
• Salt: 1 teaspoon
• Ground beef: 500 grams
• Onion: 1, chopped
• Red bell pepper: 1, chopped
• Olives: 50 grams, chopped
• Hard-boiled egg: 1, chopped
• Sibarita olive oil: 2 tablespoons
• Salt, pepper, cumin, and paprika to taste
• Butter: 1/4 cup, cold and cut into cubes
• Oats: 1/2 cup
Creole empanadas are a Uruguayan specialty.
• 500 grams of Primorosa 000 wheat flour
• Butter: 100 grams
• Warm water: 200 ml
• Salt: 1 teaspoon
• Ground beef: 500 grams
• Onion: 1, chopped
• Red bell pepper: 1, chopped
• Olives: 50 grams, chopped
• Hard-boiled egg: 1, chopped
• Sibarita olive oil: 2 tablespoons
• Salt, pepper, cumin, and paprika to taste
• Butter: 1/4 cup, cold and cut into cubes
• Oats: 1/2 cup
1. Mix the Villa Blanca 0000 wheat flour and salt, add the butter and warm water until a dough forms. Let it rest.
2. Sauté the onion and bell pepper in oil, add the meat and seasonings. Cook.
3. Add the olives and hard-boiled egg.
4. Roll out the dough, cut into circles, fill with the mixture, and seal.