For the dough: Take out the flour, eggs, and salt.
2 cups of wheat flour
4 egg yolks
1/2 teaspoon of salt
2 tablespoons of buttermilk
2 tablespoons of butter
3/4 cup of milk
For the filling:
Caramelized onion
1 tablespoon of olive oil
1 tablespoon of chopped parsley
1 tablespoon of ground cumin
8 cups of wheat flour
1 cup of milk
2 tablespoons of tomato extract or 2 tomatoes, peeled and seeded, diced
1 can or more of diced palmito
Salt and pepper to taste
For the dough: Take out the flour, eggs, and salt.
2 cups of wheat flour
4 egg yolks
1/2 teaspoon of salt
2 tablespoons of buttermilk
2 tablespoons of butter
3/4 cup of milk
For the filling:
Caramelized onion
1 tablespoon of olive oil
1 tablespoon of chopped parsley
1 tablespoon of ground cumin
8 cups of wheat flour
1 cup of milk
2 tablespoons of tomato extract or 2 tomatoes, peeled and seeded, diced
1 can or more of diced palmito
Salt and pepper to taste
Prepare the dough: sift the flour into a bowl
Make a depression in the middle
Add the remaining ingredients to this depression and mix with your hands
Let it rest for 1 hour
While that's resting, prepare the filling
Fry the onion in olive oil
Add parsley and cumin
Add 1 cup of liquid from the palmito
Mix flour, milk, and tomato extract or tomatoes
Add to the pan
Cook, stirring until it thickens
Taste and adjust seasoning
Add diced palmito. Reserve
Forge a 24cm diameter mold with some of the dough, spreading it evenly with your fingers
Poke with a fork
Place the filling
Open the remaining dough and cover the empanada
Bake in a moderate oven (180°C) until the dough browns
Serves 6.
