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Tamisa
Empanadas with beef stew and egg
Puff pastry snacks filled with egg and beef stew.
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Ingredients
Directions
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Cut the meat into dice, chop the onion and finely chop the garlic.
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Heat the oil in a thick-bottomed pan and fry the onion, garlic, adobo and sambal over medium heat for 3 minutes.
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Add the meat and fry until golden brown in 5 minutes. Cut the tomatoes into cubes and add. Season with salt and pepper and bake for 5 minutes on high heat.
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Add the water and let it gently simmer on the pan with the lid for approx. 1½ hours. Add extra water if the dish becomes too dry.
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Allow to cool for 30 minutes.
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Meanwhile, boil the eggs hard in 8 minutes. Scare under cold running water, peel them and cut into small pieces.
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Slice the parsley and mix through the beef stew.
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Preheat the oven to 200 ° C. Use a reversed bowl to cut the corners of the puff pastry, so that the slices are round.
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Spread the stew over 1 half of a slice of dough, brush the edges with some water and fold the dough double.
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Press the edges closed with a fork and place on a baking sheet lined with parchment paper. Make 9 empanadas.
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Beat the rest of the eggs and brush the empanadas with them. Bake in the oven in about 20 minutes until golden brown and done.
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Nutrition
305Calories
Sodium24% DV585mg
Fat29% DV19g
Protein30% DV15g
Carbs6% DV18g
Fiber8% DV2g
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