Wonton Soup
Peruvian Style Creole Empanadas
| By : |
Guillermo is a professional chef trained in Paris by Le Cordon Bleu who shares his passion for food and good eating.
| Cook Time | 18 Minutes |
| Servings |
4 Portions
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Ingredients
For the filling:
- 500 gr of fresh ground beef 80 meat/20 fat
- salt
- pepper
- paprika
- 1 onion chopped into very small cubes
- 3 cloves garlic finely chopped
- 2 tbsp of ají amarillo paste
- 2 tbsp of chili panka paste
- 2 boiled eggs and olives of any kind optional, to taste
For the mass:
- Pre-cooked dough for empanadas or puff pastry
- Beaten egg yolks for painting the dough
Ingredients
For the filling:
For the mass:
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Instructions
- Turn on the Instant Pot on the Saute function and fry the chopped onion, garlic and the paste of the two chili peppers for 8 Minutes until they have an intense and sweet aroma. Add salt and pepper to taste.
- Place the ground meat and integrate into the base dressing until its consistency is caramelized and juicy, adjust the salt point and reserve. This preparation will take 10 to 12 more minutes in the Instant Pot on the Saute option.
- Now, use the dough, cut the discs of your choice and fill as you like. Paint with egg yolk.
- Using the Instant Vortex panel , press Bake, set time to 18 Minutes and temperature to 356°F. Spread spray butter, that will prevent our preparations from sticking.
- Serve the empanadas with the Peruvian touch they like better with a squeeze of lemon and the chili pepper of your choice.
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