In today's class, chef Álvaro Rodrigues presents us with all the steps involved in preparing one of the most delicious baked snacks, the famous Meat Empanadas! Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ ------------------------------------------------------------------------------------ Contact for new partnerships WhatsApp (11) 95551-0698 ------------------------------------------------------------------------------------ Follow us also on Instagram / chefalvarorodrigues ------------------------------------------------------------------------------------ Bound booklets related to the theme GOLD COLLECTION - 50 RECIPES QUICHES, PIES & SALTY PIES - 30 RECIPES FINE DINING COLLECTION - 39 RECIPES for Themed Lunches & Dinners For more information contact us on WhatsApp (11) 95551-0698 ------------------------------------------------------------------------------------ RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ Pamplona - http://www.pamplona.com.br ------------------------------------------------------------------------------------ EMPANADAS DE MEAT SPECIAL DOUGH 4 cups (tea) of sifted wheat flour (500 g) ½ envelope of dry biological yeast (5 g) or 10 g of fresh yeast (2/3 of the tablet) 1 teaspoon of refined sugar (5 g) 2 teaspoons of salt – 10 g 50 g of cold and chopped unsalted butter 100 g of industrialized pork lard 1 cup of whole natural yogurt (170 g) 30 ml of cold whole UHT milk 1 large egg lightly beaten (total liquid of 50 g) MEAT FILLING 500 g of Pamplona beef shank, ground twice 50 ml of olive oil or corn oil 3 cloves of garlic, well crushed 2 medium onions, well chopped (200 g) 3 cm of dedo de Moça pepper without seeds and micro chopped 1 medium red bell pepper, well chopped (200 g) 1 medium green bell pepper, well chopped (200 g) 1 tablespoon Bombay sweet paprika 1 level tablespoon Bombay hot paprika 1 tablespoon Bombay ground cumin (optional) ½ level cup pitted chopped green olives (75 g) 1 cup peeled tomatoes (300 g) or tomato sauce 1 level dessert spoon salt 2 tablespoons sifted wheat flour (20 g) 3 tablespoons washed and finely chopped fresh parsley OTHER INGREDIENTS Round or oval cutter in the desired size Decorative cutters (optional) Egg white (to close the empanadas) Lightly beaten egg with a drizzle of olive oil for brushing See all the details of preparing the dough, filling and final assembly through the video available on the Sabor de Festa YouTube channel. CHEF'S TIPS The measuring cup used to prepare this recipe has 240 ml. To prepare the dough, it is advisable to mix or blend the dry ingredients in a food processor and then follow the instructions in the video. If desired, add 2 tablespoons of blanched white and/or black raisins to the filling while it is still hot. The raw and assembled empanadas can be frozen for up to 45 days or, if you prefer, freeze them completely baked for up to 90 days. The yield will be an average of 20 servings (commercial size). I hope you make and enjoy this delicious snack! Chef Álvaro Rodrigues ------------------------------------------------------------------------------------ WATCH ALSO: CALABRESA OVEN PIE - • THE BEST CALABRESA OVEN PIE... CHICKEN SOUFFLE PIE - • CHEF ÁLVARO RODRIGUES - CODFISH SOUFFLE PIE... CODFISH QUICHE - • CHEF ÁLVARO RODRIGUES - CODFISH QUICHE... HEART OF PALM PIES - • CHEF ÁLVARO RODRIGUES - HEART OF PALM PIES... GOLDEN BREAD - • CHEF ÁLVARO RODRIGUES - GOLDEN BREAD... ESFIHAS - • CHEF ÁLVARO RODRIGUES - SYRIAN ESFIHAS... CRISPY PIZZA - • Chef Álvaro Rodrigues - CRISPY PIZZA CHICKEN DRUMSTICK - • CHEF DRUMSTICKS/ CREAMY INSIDE... DOGUINHO - • THE DELICIOUS SALTY DOGUINHO STUFFED...