Meat Sauce Filling

ส่วนผสม

Ingredients

300g Loin cut into cubes

100g Brunoise red bell pepper

100g brunoise onion

10g Roasted Garlic Paste

10g tomato extract

120 ml Meat broth

80 ml malbec wine

Olive oil*

4g Cumin

5g Sweet Poprika

2g graund chili

10g Salt *Quantity necessary

For the filling

2 Boiled eggs (1 4min)

30g Scallions (Green onion]

60g Green olives

วิธีทำ

STEP 1 In a very hot frying pan, add olive oil and add the cut meat, and brown it on all sides.

STEP 2 Add the browned meat to a separate pot over low heat and in the same pan where the meat was browned, add more olive oil and add the onion and bell pepper.

STEP 3 Cook the vegetables until they are soft and then add them to the pot with the meat.

STEP 4 Now in the pot we add the tomato extract and roasted garlic and cook for about 2 minutes.

STEP 5 Then add the malbec and let it cook over high heat for 5 minutes, after we add the broth, cumin, salt.

STEP 6 We let it boil for 5 minutes and then we cook it over medium heat for 25 minutes (stir every 5 minutes and adjust the salt, also if necessary add more broth

STEP 7 Once the time has passed, we check that the meat is tender, and that the liquid has reduced.

STEP 8 Once ready, remove the mixture to a sheetpan, and let cool.

STEP 9 Once cold, assemble the filling:

On the plate we add first a meat base, add a layer of olives, a layer of grated egg. a layer of green onions. With this type of assembly we make sure to have a little of each ingredient in the empanada.

STEP 10 For each empanada dough disk we add approxi- mately 30-40g of filling, and close with repul- gue.