POTATO EMPANADAS WITH HOJIBLANCA DEORTEGAS

• 1 kg of flour.

• 200 ml of Hojiblanca Deortegas.

• 20 gr of salt.

• 200 ml of beer.

Elaboration:

We put the flour in a bowl, add the oil, salt and beer.

We knead in the bowl until all the ingredients are well absorbed.

We take the dough out of the bowl and work the dough, lightly tapping the dough on the work table, stretching it and folding it on itself so that it oxygenates, trapping air. We put oil in the bowl and let the dough rest for at least 30 minutes.

• 3 kg of potatoes.

• 15 eggs.

• 1kg of canned tuna.

• Roasted red peppers.

• Pine nuts and parsley.

Elaboration:

We cut the potatoes into thin slices, as if they were for a potato omelet, and we fry them. When they are ready, we put them in a bowl.

We cook the eggs so that they are hard, we peel and cut the eggs and add them to the potatoes. We also add the tuna, red pepper, pine nuts and parsley and mix the ingredients well.

Assembling empanadas

We preheat the oven to 200ºC for 20 minutes.

We cut the dough into pieces (larger or smaller depending on the size we want to make the empanadas), stretch the dough, fill with the potato mixture, close the empanada and cut the excess dough. We make empanadas until we finish the dough.

We place the empanadas on a baking tray and paint them with beaten egg.

We put the empanadas in the oven and leave them at a temperature of 180ºC for 45 minutes.

We let it cool and...Enjoy!