Preparation time: 2 Hour
Suitable for: 3 Person
Ingredients
-
Minced beef
: 300 gr
-
Delveseh Mayonnaise sauce
: 4 tbsp
-
Sesame oil
: 2 tbsp
-
Egg
: 1 number
-
Chopped potatoes
: 200 gr
-
Chopped carrots
: 200 gr
-
Delveseh Canned peas
: 1 number
-
Garlic
: 3 cloves
-
Chopped onion
: 2 number
-
Dough
: 1 kg
-
Chopped celery
: 300 gr
-
Salt and pepper
: as much as needed
-
paprika
: as much as needed
-
Cinnamon
: as much as needed
Minced beef
Delveseh Mayonnaise sauce
Sesame oil
Egg
Chopped potatoes
Chopped carrots
Delveseh Canned peas
Garlic
Chopped onion
Dough
Chopped celery
Salt and pepper
paprika
Cinnamon
Recipe
- First, fry the garlic and onion, when it becomes light, add the meat, when the meat changes color, add the celery, carrot and potato and fry well. Now it’s time to add peas, salt and pepper, cinnamon and paprika, fry for 5 minutes and remove from the flame until the prepared ingredients cool down a littl.
- Divide the dough into small balls and open it with a rolling pin and make it into a sheet, apply a little mayonnaise to each of the sheets and put the meat filling on it. Press firmly with a fork so that the filling is fixed inside the dough and does not have extraneous.
- Put greaseproof paper on the oven tray and place the empandana on it, cover with cellophane and rest in the refrigerator for 20 minutes.
- Take the empandanas out of the refrigerator and cover them with egg and put them in the oven at 200°C for 40 minutes. After baking and turning golden, the empandanas are ready to serve.
