Punzadas Ingles Recipes

CHILEAN BEEF EMPANADAS DE PINO

Steps:

• For the Pino, always prepare it the day before, In a large saucepan, heat the oil and fry the meat until lightly browned about 8 minutes. Add the paprika, salt, pepper, and cumin, and saute for a few minutes. Add the broth and simmer for 30 minutes over low heat. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes. Add the flour and stir well and adjust the seasoning if necessary. Cook two more minutes. Cool and refrigerate.
• instruction-step-3″>3. Preheat the oven to 350F or 180C. Bake for 30-35 minutes until golden. 4. Ser

PERUVIAN EMPANADAS

Steps:

• Gather the empanada ingredients
• The first step in cooking beef empanadas is preparing the filling. In this case, we will use minced beef. Ideally a piece of lean meat (but if you like the juicy fat, as we do, leave it in. Fat adds flavor. Chop it as finely as you can. Some people prefer to use ground beef directly but the traditional recipe is made with minced meat.
• After cutting the meat, wash all the vegetables, peel them and cut them finely. First the onion, then the chives (you must use both the white and the green part), then the peppers, remove the seeds and veins, finally the finely chopped coriander. Some people prefer to add a little more coriander, but with half a cup, the recipe works well so don't go overboard. Finally, crush the garlic in a mortar.
• In a thick pot, over medium-high heat, add the oil. When it is very hot, fry the garlic without letting it burn. Add the chopped onion and stir from time to time until it becomes transparent. Then add the chives, together with the chopped peppers. Stir very well and cook for 3 to 5 minutes.
• Finally, add the meat and seasonings: cumin, pepper, and salt. Stir until the vegetables are fully integrated with the meat, cook covered over low heat for about 20 minutes. Then turn off and let stand.
• Fill a small pot halfway with water, add a teaspoon of salt and when it boils, cook the eggs for about 12 minutes. Then remove pot from the heat and drain the excess water. When the eggs are cold, remove the shell and cut them into quarters.
• To prepare the dough, place all the flour (reserve a little for kneading), on a flat and clean surface. Sprinkle baking powder, salt, and sugar on top. With the bottom of a glass or with your hand, make a hole in the center of the flour to form what looks like a volcano shape. In the center of the volcano, add the water and gradually integrate with the flour, from the center.
• You will get a consistent crumbly dough texture. It's time to add the butter and continue kneading vigorously until the dough is homogeneous and elastic. When you knead try not to use your fingertips, you must knead with the palms of your hand. If necessary, add a little more water, but avoid overdoing it. It's best to moisten the dough little by little, about one or two tablespoons at a time.
• Make a ball with the dough and let it rest for about 20 minutes in a covered container.
• Preheat the oven to 150°C / 300°F. Prepare a baking tray, cover it with a thin layer of butter and sprinkle flour all over the surface.
• Meanwhile, clean a table surface, dry it very well and sprinkle some wheat flour. Remove the empanada dough from the container and spread it with a rolling pin, sprinkle a little flour on top, then with a cup of approximately 15 cm in diameter, shape a circle the empanada dough and cut them.
• Pick up the remaining empanada dough, make a ball with it, stretch it, cut circles and repeat this procedure until the empanada dough is finished.
• To assemble the empanadas, take a circle of empanada dough, and on one of its sides place two other tablespoons of meat stew, a piece of egg and an olive. Fold the empty part of the dough over the filling, with the fingertips, crush it on the edge of the dough to join it and, finally, twist slightly on itself as if trying to close a bag.
• Beat the last egg, and with a brush completely glaze the empanadas. Place the empanadas on the baking tray and cook for about 20 minutes or until golden brown and puffed up.
• Serve the empanadas with lemon slices.

PAMBAZO MEXICANO

Steps:

• Place the diced potatoes in a saucepan with hot water and cook over medium-high heat. It will take about 10-12 minutes for the potatoes to be cooked.
• Place the guajillo peppers in a bowl with hot water to soften while the potatoes are cooking.
• In the meantime, cook the chorizo in a skillet over medium-high heat. It will be ready in about 8 minutes.
• By this time the potatoes should be ready, so remove them from heat and drain. Next, stir them into the skillet with the chorizo, and keep cooking for three minutes. This is just enough time to allow the flavors to blend and the potatoes to get a little more tender. Set aside.
• Place guajillo peppers, 1 cup of soaking water, garlic clove, oregano, and peppercorns into a blender. Process until you have a smooth sauce. Strain and place in a bowl.
• Heat a griddle and add a 1/2 tablespoon of oil. Place the sliced rolls upside down and brush their tops all over with the Guajillo salsa. Flip the rolls so the tops get a little warm and crispy. This step will be about a minute per side. Repeat the process with the rest of the rolls, adding oil to the skillet as needed.
• To assemble the Pambazo, place some chorizo and potatoes on each toasted roll, then top with the shredded lettuce, cream, and cheese. Serve with a hot salsa or pickled jalapeños. Enjoy!

BEEF & CHORIZO EMPANADAS

Steps:

• Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
• Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
• Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
• Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.