recipe

CARROT AND GOAT CHEESE EMPANADAS

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20 minutes

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5/9 minutes

INGREDIENTS

– 2 cups of P.A.N. Precooked White Corn Meal.
– 2 ½ cups of water
– 2 tablespoons of vegetable oil
– 1 cup of diced cooked carrots
– 1 teaspoon of sugar
– Salt to taste
– Oil for frying
– 2 cups of fresh goat cheese, softened
– 3 tablespoons finely chopped chives

PREPARATION

1

In a food processor or blender, process the cooked carrots with half of the water, making sure that no carrot pieces remain.

2

In a bowl, pour the rest of the water, oil and salt. Add the P.A.N. Precooked White Corn Meal, blend with the carrot puree. Let it rest for 2 minutes. Then mix for 2 more minutes. Set aside in a covered container.

3

Split the dough into 10 – 12 equal portions and shape into small spheres. Place plastic wrap on a table and flatten the dough into a ½ cm thick disk. Add filling in the center, fold the dough into a half-moon shape joining both edges, and with the help of a circular mold, trim the edges.

4

Fry the empanadas in abundant hot oil until golden brown.

5

Drain on absorbent paper and serve the empanadas while they still hot.

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