como hacer EMPANADAS DE BONDIOLA y receta de la abuela BERENJENAS RELLENAS CON PURE
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Recipes in this Video
2 recipes
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup unsalted butter, chilled and diced
- ●1/2 tsp salt
- ●1/4 cup cold water
- ●1 lb bondiola (pork shoulder), cooked and shredded
- ●1/2 cup onion, finely chopped
- ●1/2 cup green olives, chopped
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.
- 2Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 3In a skillet, sauté the chopped onion until translucent. Add the shredded bondiola, olives, cumin, and paprika. Mix well and cook for another 5 minutes. Remove from heat and let cool.
- 4Preheat the oven to 375°F (190°C).
- 5On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles (about 4 inches in diameter).
- 6Place a spoonful of the bondiola mixture in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal.
- 7Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- 8Bake in the preheated oven for 25-30 minutes or until golden brown.
- 9Remove from the oven and let cool slightly before serving.
Equipment
mixing bowlskilletrolling pinbaking sheetparchment paperplastic wrap
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 medium eggplants
- ●1 cup cooked quinoa
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped onion
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1/2 tsp paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh parsley
- ●1/2 cup tahini
- ●1/4 cup lemon juice
- ●1/4 cup water
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell.
- 3Chop the scooped-out eggplant flesh and set aside.
- 4In a skillet, heat a little oil over medium heat and sauté the onion and garlic until translucent.
- 5Add the chopped eggplant flesh, diced tomatoes, cumin, paprika, salt, and pepper. Cook for about 5-7 minutes until softened.
- 6Stir in the cooked quinoa and parsley, mixing well to combine.
- 7Fill the eggplant halves with the quinoa mixture and place them in a baking dish.
- 8Cover the dish with foil and bake for 25-30 minutes until the eggplants are tender.
- 9While the eggplants are baking, prepare the tahini purée by blending tahini, lemon juice, water, and a pinch of salt until smooth.
- 10Serve the stuffed eggplants drizzled with tahini purée.
Equipment
baking dishskilletblender
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