Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

The Dough

1. 2. 3. 4. 5. 6. 7.

Strain the flour with the salt, sugar and milk powder

Beat the egg slightly

Activate the yeast with a bit of milk or water Melt the butter and mix with olive oil Incorporate the egg with the butter and oil

Mix all together with the flour

Let the dough rest 1:00 minimum in the fridge

The Farce and The Finish

8. 9.

Wash, peel, and trim all vegetables

Chop the onion finely

10. 11. 12. 13. 14.

Chop the oregano and the green onions Slice the capsicum in fine Brunoise

Boil the egg Slice the egg Slice the olives

15. Combine ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all ingredients and refrigerate until further use 16. Melt the butter in a large frying pan 17. Add the onions and sweat 18. Add the meat mixture to the onions and cook over medium heat until the meat is cooked. 19. Stir frequently. 20. Let the meat mixture cool down 21. Add the chopped green onions and chopped oregano 22. Complete the farce with the hard-boiled egg and the olives 23. To make the empanadas add a spoonful of the meat mixture in the center of each dough disc, then add a slice of egg 24. Brush the edges of the empanada disc with a little water that helps weld empanadas edges 25. Fold the empanada discs and weld the edges gently with your fingers, bend and turn the edges of the empanadas with your fingers 26. Lightly brush the tops of the empanadas with the egg wash. 27. Let the empanadas sit in the refrigerator for about 30 minutes until it's time to cook. 28. Brush again with egg wash before baking 29. Preheat the oven to 180°C and bake for about 20-25 minutes. 30. This Empanadas can be served with different dipping sauces or Argentinian style with a hot chimichurri sauce

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