7 February 2009

empanadas dominó - black bean & manchego

thanks to Karadekoolaid in Venezuela, BBC messageboards

black beans, cooked to al dente

for the dough
450g cornmeal & plain flour mixed

80g butter
89g lard
sea salt
cold water

  • bring the dough ingredients together & relax

  • roll out & cut into discs 3 inch wide
  • place bean and manchego filling in the centre, brush one edge with water, & seal tightly
  • crimp edges
  • & deep fry

beautifully fluffy texture, serve with guasacaca

If using masa harina, you mix with hot water I believe.
Or look out for harina PAN.


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