my name is Felicitas Pizarro and I am
willing snow you feels like our first
date so that’s why I will prepare today
one of the most typical veins from
Argentina spicy beef empanadas
let’s excite it to the dough right now
let’s mix a cup of flour melted large
water and salt steering using our
fingers and once we have the dough well
let’s begin to me we have to get a very
smooth so when it is ready after 5 or 10
minutes of kneading we will let it rest
for about 30 minutes
cover it with a towel and then roll it
very thin and carry a cookie cutter or a
bowl around it
Billy lazy don’t worry by flow through
this of pastry okay now let’s get into
the fibers and leave the feeling of the
end for now we will use dark garlic and
chili onions
red bell pepper spring onions that mix
these are beautiful colors we have here
and now mine bananas are may also
now the mean knife at me come over here
this way and look at me you know like
the casino
Casilla – a paper you make over here I
would love to come back up an empanada
turtle all over me ha ha ha
now my empanada also takes some broth I
want some tomatoes up to make this
empanada super juicy let’s add black
pepper cumin salt oh the one I love most
and red ground pepper when our filling
is ready we will take it and cool it
chilly for a couple of hours that’s the
secret of the best empanada
so this beauty will become solid when we
feel it in our dough the dough will not
moisten and when you fry them all the
juices part inside will melt and this
we will be empanadas because good
empanada has to be a mess has to be a
discussion in the floor all the juices
come down in the countryside of car loan
in the kitchen floor
now I’m going to make a super hard
dressing tik-tok I will supervise the
empanada we will begin with olive oil
spring onions and paprika ground red
pepper and salt red colored simple oily
that’s what we’re looking for you the
theme of our infinite now I will add
boiled potato and whole thing is if we
have lots of colors now let’s get
feeling inside of the dough round it put
it in the wheel of your hand take 1
tablespoon of the filling now water one
of the edges fold it over and seal it
seal it seal it press hard C seal it and
now very important here it is called the
reporter it is very simple fold it fold
it fold it fold it okay very simple
Amira next for doing this it’s a rope
effect you are fried just seal it press
it very hard it will be okay no let’s go
to the boiling oil nice smoke trust me
fry them you can bake them then sleep
rather trust me save calories at the gym
not here you
just difference for yourself from
anywhere you are well Silas to my six to
my country we wouldn’t regret it
come on over follow me beautiful spot to
it this amazing Empire
remember our spicy dressing Bobby
super delicious don’t forget to
subscribe to jamie oliver’s foodtube
channel my name is Vinicius Pizarro and
remember you are what it is and today we
are spicy beef empanadas
willing snow you feels like our first
date so that’s why I will prepare today
one of the most typical veins from
Argentina spicy beef empanadas
let’s excite it to the dough right now
let’s mix a cup of flour melted large
water and salt steering using our
fingers and once we have the dough well
let’s begin to me we have to get a very
smooth so when it is ready after 5 or 10
minutes of kneading we will let it rest
for about 30 minutes
cover it with a towel and then roll it
very thin and carry a cookie cutter or a
bowl around it
Billy lazy don’t worry by flow through
this of pastry okay now let’s get into
the fibers and leave the feeling of the
end for now we will use dark garlic and
chili onions
red bell pepper spring onions that mix
these are beautiful colors we have here
and now mine bananas are may also
now the mean knife at me come over here
this way and look at me you know like
the casino
Casilla – a paper you make over here I
would love to come back up an empanada
turtle all over me ha ha ha
now my empanada also takes some broth I
want some tomatoes up to make this
empanada super juicy let’s add black
pepper cumin salt oh the one I love most
and red ground pepper when our filling
is ready we will take it and cool it
chilly for a couple of hours that’s the
secret of the best empanada
so this beauty will become solid when we
feel it in our dough the dough will not
moisten and when you fry them all the
juices part inside will melt and this
we will be empanadas because good
empanada has to be a mess has to be a
discussion in the floor all the juices
come down in the countryside of car loan
in the kitchen floor
now I’m going to make a super hard
dressing tik-tok I will supervise the
empanada we will begin with olive oil
spring onions and paprika ground red
pepper and salt red colored simple oily
that’s what we’re looking for you the
theme of our infinite now I will add
boiled potato and whole thing is if we
have lots of colors now let’s get
feeling inside of the dough round it put
it in the wheel of your hand take 1
tablespoon of the filling now water one
of the edges fold it over and seal it
seal it seal it press hard C seal it and
now very important here it is called the
reporter it is very simple fold it fold
it fold it fold it okay very simple
Amira next for doing this it’s a rope
effect you are fried just seal it press
it very hard it will be okay no let’s go
to the boiling oil nice smoke trust me
fry them you can bake them then sleep
rather trust me save calories at the gym
not here you
just difference for yourself from
anywhere you are well Silas to my six to
my country we wouldn’t regret it
come on over follow me beautiful spot to
it this amazing Empire
remember our spicy dressing Bobby
super delicious don’t forget to
subscribe to jamie oliver’s foodtube
channel my name is Vinicius Pizarro and
remember you are what it is and today we
are spicy beef empanadas
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