Puerto Ri­can em panada s

Essentials (South Africa) - - FOOD -

Makes 12 Ready in 40 min For the dough 450g plain flour

½ tsp each bak­ing pow­der and bi­car­bon­ate of soda

4 tbsp peanut- or veg­etable oil Veg­etable oil, for deep fry­ing For the fill­ing

250g minced beef

1 small onion, peeled and diced

½ yel­low or green pep­per, de­seeded and diced

2 gar­lic cloves, peeled and crushed 2 tbsp chopped co­rian­der

¼ jalapeño chilli, finely chopped 1 tbsp tomato purée

12 pit­ted green olives

1

To make the fill­ing, brown the beef in a hot fry­ing pan. Add the rest of the in­gre­di­ents, ex­cept the olives, and cook for 10 min. Sea­son well. Cool. 2 To make the dough, mix the dry in­gre­di­ents and 1 tsp salt in a large bowl, add the oil and about 250ml wa­ter. Mix in well with a knife, then knead on a lightly floured sur­face un­til smooth. Put in a zip-lock plas­tic bag for 15 min. 3

Di­vide the dough into 12 and stretch each piece into a 10cm round disc. Put 1 tbsp of fill­ing on one side, add an olive, then fold the dough over to make a half-moon shape. Press a fork round the edges to seal. Heat the oil to 190°C. Deep-fry the pies for 5- 6 min, in batches, turn­ing them. Drain on kitchen towel be­fore serv­ing hot.

900kJ per serv­ing 12g fat 3g sat fat

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