LA EMPANACION

MEMBERS:
• CHRISTIAN LOPEZ
• SANTIAGO ANDRES PERDOMO
• LINDA TREJOS
• MARIA FERNANDA CANO
• MAURICIO VASQUEZ
 INGREDIENTS
-Discarded meat
-Mass for empanadas
-Yellow potatoes and guata's potatoes
-Tomatoes
-Onion
-Salt
-Oil
-Garlic
 BACKGROUND
Background Empanadas became popular when they appeared for the first time in Spain during
the Arab invasion. A book was published in 1520 in Catalan "Libre del Coch" It mentioned
empanadas filled with seafood. Nowadays the festival of the empanada is part of the Galician
culture In Colombia empanadas have been known since colonial times, and were incorporating
into their production the ingredients used by the original inhabitants. They have a relatively
homogeneous character that allowed them to become one with Colombian gastronomy.
 STEPS
1. the yellow potatoes are peeled and cutted into small pieces
2. the potatoes are boiled in water
3. the mass is prepared with water and flour
4. to begin with the stew, the onions, tomatoes and the garlic are fried in oil untill it's ready
5. in other pan the meat with salt and pepper is fried until the point wished
6. the meat, cooked potatoes and the stew are mixed
7. the mass balls are made
8. with the help of a plate or a table the mass balls are smashed
9. the filler is added in the center of the mass
10. the empanada is closed with the hands (make sure the borders are nicely closed)
11. in a pan with oil the empanada is fried for 5 to 8 minutes
CONCLUSION