1 ready-to-use mixture for empanadas
"1/2 cup butter or margarine"
"1/2 cup all-purpose flour"
3 cups of chicken or beef broth (use tablets)
2 to 2 1/2 cups cooked and finely chopped beef or roast beef
1 1/2 cups canned peas
"1/2 cup cooked and mashed potato"
"1/4 cup finely chopped green onion"
1 ready-to-use mixture for empanadas
"1/2 cup butter or margarine"
"1/2 cup all-purpose flour"
3 cups of chicken or beef broth (use tablets)
2 to 2 1/2 cups cooked and finely chopped beef or roast beef
1 1/2 cups canned peas
"1/2 cup cooked and mashed potato"
"1/4 cup finely chopped green onion"
Prepare the dough for empanadas, so that it yields two parts: one for the bottom and another to cover the filling
In a pan, melt the butter, add the flour, and finally the chicken or beef broth, stirring constantly
Cook until the mixture thickens and let it simmer slowly for a few minutes
Add the cooked beef and vegetables; check the seasoning
Place the hot filling in a tart or empanada mold, lined with one part of the dough, cover with the other part, and bake in a hot oven for about 25 to 30 minutes, until golden brown.
