All Easy Recipes. Cook all that you can cook. Bolivian Pasties
(Empanadas Bolivianas)
 
What You Need:           
Print this recipe  AD Banners
  • 1 pound flour
  • 2 teaspoons salt
  • 4 oz lard
  • 3 egg yolks
  • 1 teaspoon sugar
  • 1 cup tepid water

    FOR THE FILLING
  • 1 pound stewing steak
  • ½ pound cooked green peas
  • 3 tablespoons lard
  • 1 tablespoon aji salt (or 1 tablespoon piquant table sauce)
  • 1 large onion
  • 2 tomatoes
  • 1½ tablespoons powdered gelatin
  • Seasoning
  • A few sultanas
  • 2 teacupfuls good stock
  • A few olives
  • 3 cooked potatoes
  • Hard-boiled egg

    • How To Cook:
    BEGIN MAKING THE FILLING 12 HOURS BEFOREHAND:
    1. Chop the meat.

    2. Heat the lard and fry the chopped onion and tomatoes, then add the gelatin (previously dissolved in ½ cupful water) and the stock.

    3. Add half the chopped meat, bring to the boil, and then put aside in a cool place for 12 hours.

    4. The next day add the rest of the meat (raw), the potatoes, peas, salt or sauce and seasoning to taste.

    PASTRY:
    1. Sieve the flour; melt the lard, add the sugar and salt and leave to get slightly cool, then stir gradually into the flour, together with egg yolks and water.

    2. Roll out, cut into saucer-like rounds and put on each a portion of meat filling, a few sultanas, an olive and a few pieces of egg.

    3. Fold over envelope fashion, rolling the edges to keep the filling from oozing out.

    4. Bake in a moderately hot oven (425°F) for 15 minutes.

    5. Serve hot or cold.
    		 
    		 
    Launch All Easy Recipes