Recipe of Creole empanada

Ingredients

• Large empanadilla wafers
• 500 gr. ground veal
• 2 eggs
• 1 red bell pepper
• 1 large onion
• 50 gr. pitted olives
• 50 gr. raisins
• 2 eggs
• 2 teaspoons sweet paprika
• 1 tablespoon flour
• A little sugar
• Cumin (optional)
• Parsley
• Ground cayenne
• Sea salt
• Black Pepper
• Pork lard
• Olive oil

Directions

1. 1

   In a pan with a little lard and olive oil, add the finely chopped onion and red pepper. Salt and simmer for about 20/25 minutes

2. 2

   After this time, and with the sauce very well poached, we add the meat

3. 3

   Season and sprinkle with ground cayenne to taste

4. 4

   We also add cumin (to taste), sugar -a tablespoon- and sweet paprika. And let it simmer for about twenty minutes

5. 5

   After this time, add chopped parsley

6. 6

   Add the flour, stir so that it is not raw, but taking care that it does not burn. And then we put it in a bowl and reserve it in the fridge until the next day

7. 7

   The next day, add the olives, raisins and boiled eggs, chopped toco, and mix very well

8. 8

   We take the wafers, put a generous spoonful of filling, close and repulse

9. 9

   Put it on a baking tray, on parchment paper. Paint with beaten egg and sprinkle with sugar. Bake at 230°C until golden brown, so that it browns quickly and does not dry out inside

10. 10

    And enjoy them!! Thank you, Norali!!! Share if you liked it and, if you do, upload the photo!!!