Dios les bendiga grandemente que la paz de Dios este con ustedes, hoy les voy a compartir una receta de la empanada que después de la arepa es la mas consumida en nuestro pais.
Las empanadas venezolanas son unos pasteles en forma de media luna, se elaboran a base de harina de maíz que las hace distintivas de otros tipos de empanadas y cualquier tipo de relleno que aguante una fritura. Sin mencionar que son unas empanadas sin gluten, por lo que son apropiadas para este tipo de intolerancias.
God bless you greatly may the peace of God be with you, today I am going to share with you a recipe for the empanada that after the arepa is the most consumed in our country.
Venezuelan empanadas are crescent-shaped pastries, made with corn flour which makes them distinctive from other types of empanadas and any type of filling that can withstand frying. Not to mention that they are gluten-free empanadas, so they are suitable for this type of intolerance.
MATERIALES
Harina de maíz, azucar , sal
carne, queso o pollo.
Aceite
MATERIALS
Corn flour, sugar and salt
Meat, chicken or cheese.
Oil
PREPARACIÓN
En un recipiente colocar el agua, azúcar y sal al gusto e ir colocando la harina poco a poco. Amasar por 5 mint hasta que quede una masa homogenea.
PREPARATION
In a bowl place the water, sugar and salt to taste and add the flour little by little. Knead for 5 minutes until the dough is homogeneous
And this is how the empanada looks like, I hope you like it!!!!
Todas las imágenes son de mi autoría,
All images are my own
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