Making Chilean Empanadas (with Narration) скачать в хорошем качестве

Making Chilean Empanadas (with Narration)

EMPANADAS DE HORNO Onion and meat filled bakes turnovers INGREDIENTS: Pino filling (Meat and onion filling) 3 tablespoons of vegetable oil 2 garlic cloves, finely minced 1 tablespoon of paprika 2 1/2 teaspoons of ground cumin 2 1/2 teaspoons of dry oregano 1/2 teaspoon of cayenne pepper 3/4 pound of ground beef 1 tablespoon of flour 3/4 cup of beef broth Salt and pepper to taste (used 1/2 teaspoon salt here) Empanada dough 7 cups of all purpose flour 8 tablespoons of lard or 4 tablespoons of solid vegetable shortening plus 4 tablespoons of butter at room temperature (Also, you can use vegetable shortening only if modifying the recipe for vegetarian empanadas) 1 tablespoon of salt disolved in 2 cups of water Extras for filling and glaze 3 hard boiled eggs, shelled and quartered 36 raisins 24 olives whole and pitted 1 egg yolk mixed with 1 tablespoon of water, to glaze the empanadas BOOKS USED FOR REFERENCE: The Chilean Kitchen Author: Ruth Van Waerebeek-Gonzalez MUSIC: Snake on the Beach Artists - Nico Staf Sharp Senses Artist - Ugonna Onyekwe Movie' Up Artist - Dan Lebowitz Birthday Cake Artist - Reed Mathis