Masa
500g of mayonnaise
500g of wheat flour
3 egg yolks for brushing
Recheio
300g of chopped palmito
1 chopped onion
1 tablespoon of margarine
1/2 cup of vegetable broth
1/2 cup (chalice) of milk
2 tablespoons of wheat flour
Salt and black pepper to taste
Masa
500g of mayonnaise
500g of wheat flour
3 egg yolks for brushing
Recheio
300g of chopped palmito
1 chopped onion
1 tablespoon of margarine
1/2 cup of vegetable broth
1/2 cup (chalice) of milk
2 tablespoons of wheat flour
Salt and black pepper to taste
Masa: Place the mayonnaise in a bowl and mix with your hands until you get a dough-like consistency
Reserve in the refrigerator, covered
Recheio: Sauté the onion in margarine until it's soft
Add the chopped palmito and cook for five minutes
Dissolve the vegetable broth cube in milk and pour into the pan
Add the flour and cook while stirring constantly until it thickens
Adjust the seasoning and let it cool
Line the sides of mini muffin tin molds with the dough, place the filling inside, and close the empanadas
Model small disks on your palms using the dough and seal the empanadas
Brush with egg yolks and bake in a medium preheated oven until golden.
