These Argentinian empanadas are totally Predetarian. Soon they will also be available ready-made on our website, but here is an easy recipe to make them yourself. Serve together with fresh chimi-churri and you have a delicious snack for drinks or lunch!
Number of persons: 5
Preparation time: 15 minutes
Cooking time: 90 minutes
Ingredients
- 500 grams of deer poulet, cut into small pieces
- 400 ml stock
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red pepper, cut into small cubes
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package of ready-made pie dough sheets (about 10 sheets)
- Olive oil
Preparation method:
-
Heat the olive oil in a large pan over medium heat. Fry the onion and garlic until soft and light brown.
-
Add the pieces of deer poulet to the pan and fry briefly until they are brown on all sides.
-
Add the red pepper, cumin powder, paprika powder, oregano, salt and pepper to the pan. Stir well and let it simmer for a few more minutes.
-
If necessary, add a little water or stock so that the deer poulet can stew. Let the mixture simmer gently over low heat until the meat has become wonderfully tender and the sauce has thickened, this usually takes about 1 to 1.5 hours.
-
Let the stew mixture cool slightly.
-
Place a sheet of pie dough on a clean work surface. Spoon some of the stewed deer poulet mixture into the center of the dough.
-
Fold the dough over the filling and press the edges well with a fork to close the empanada. Repeat this process with the rest of the pie dough sheets and the stewed venison poulet mixture.
-
Place the filled empanadas on a baking tray lined with baking paper.
-
Brush the top of each empanada with olive oil
-
Bake the empanadas in the preheated oven at 180 degrees for 20-25 minutes, or until golden brown and crispy.
Serve the deer empanadas warm with fresh chimi churri, as a snack or as part of a meal. Enjoy it!
