Empanadas stuffed with Constance potatoes and paprika onions | Romagnoli F.lli Spa
A traditional Argentinian recipe with a vegetarian twist, Constance potato-filled empanadas, with their bold, flavourful taste, and paprika onions!
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Cooking tools:
- Pastry board
- Mixing bowl
- Plastic wrap
- Rolling pin
- Cookie cutter
- Peeler
- Cutting board
- Chef's knife
- Saucepan
- Colander
- Nonstick skillet
- Stove
- Spoon
- Fork
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
Ingredients
- Ultra-fine “00” flour, 200 g
- Constance potatoes, 300 g
- White onion, 2
- Water, 100 ml
- Extra virgin olive oil, 100 ml
- White wine, to taste
- Salt, to taste
- Black pepper, to taste
- Sweet paprika, to taste
- Rosemary, to taste
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