Empanadas de chinchurria y queso [ESP-ENG]
Hello my dear friends, today I want to share a dish that at first glance is something uncommon, but personally I see that space of the kitchen as a place to create from what we have at hand, but always looking for what we create to be tasty. Many will see this preparation as a little crazy, but my tasters at home, my wife and son, were the ones who gave their opinion and gave me the opportunity to share with you this simple recipe for empanadas stuffed with chinchurria and cheese.
|400 gramos de hinchurria||400 grams of chinchurria|
|½ Kg. de Harina de trigo||½ Kg. of wheat flour|
|250 gramos de queso||250 grams of cheese|
|1 huevo||1 egg|
|Una cucharadita de mantequilla||One teaspoon of butter|
Good friends, I want to tell you that my main ingredient, the chinchurria, is previously parboiled and I proceeded to clean it completely by placing it in water with a splash of vinegar.
To season it, take some heads of garlic, cut them into small pieces and add salt and then crush them completely with a knife on the side and add them to the chinchurria, turning it around so that all of it could be seasoned and let it rest for a few minutes.
To make the dough for my empanadas, I poured the wheat flour in a bowl and added a pinch of salt, an egg and a teaspoon of butter and immediately proceeded to knead the whole mixture until it was just right, adding water for it. Something important to keep in mind is that we must leave some flour in case the dough is too watery and also for when we stretch it for its preparation.
While the flour ferments for a few minutes, I proceeded to fry the chinchurria, then remove it and let it cool a little, and then I proceeded to chop them into very small cuts, and then add the cheese, leaving my filling ready for my empanadas.
Now take the dough, and in my case I cut it with a knife and then stretch it and place the filling and in this way I proceed to make my delicious empanada.
At this point, I fry the empanadas with the chinchurria and cheese filling, and as you can see, the time we leave them frying is crucial, because if we leave them too long they will not have a nice appearance.
Well my friends, if you still think that it does not have a rich flavor, let me tell you that not a single empanada is left over, and in this way my tasters gave me their point in favor of this rich and uncommon recipe, but as I said before, the beauty of cooking is that we can create new things, but always looking for the final result to be to the liking and taste of the people who try it.
Las fotos fueron tomadas por mí desde mi teléfono Redmi Note 9T.
The photos were taken by me from my Redmi Note 9T phone.
Banner elaborado por mi en PowerPoint 1, 2. 3, 4.