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A patty with authentic chaco flavor

Chaco is a land full of unparalleled gastronomy and, among all the recipes, the empanada with an authentic Chaco flavor stands out.

Gastronomy
empanadas chaquetas

The province of Chaco is mostly known for its rich chipa. But it should be noted that, among the entire  gallery  of delicious meals to offer, the delicious chaco empanada stands out. An explosion of authentic chaco flavor, a delicacy for the palate.

Among all the recipes of empanadas, it is its particular filling that makes it different. Picadillo has as its  ingredient  some river fish either golden or the singular pacu among many others.

Already made the initial presentation, let's look at the recipe for this delicious  dish .

 Ingredients for the filling of the patty 

Yields 1 dozen

  • 50 cubic centimeters of oil
  • 1 peeled tomato, very important to remove the seeds.
  • 1 onion
  • 1 pepper
  • 2 chalotes
  • 500 grams of dorado, pacu or any fish preferably river, crumbled and without thorns.
  • 1 tablespoon sweet paprika
  • 1 teaspoon curry
  • 1 tablespoon chopped chives
  • 2 bay leaves
  • 400 grams salt
  • 200 grams black pepper
  • 1 tablespoon thyme
  • 150 cubic centimeters white wine

 Ingredients of the empanada dough 

  • Yields 1 dozen
  • ½ kilogram of flour 0000
  • 150 grams of pella fat or canned melted fat
  • 1 teaspoon of fine salt
  • ½ liter of water
  • 1 eggs.
  • 12 mass discs purchased in any supermarket, if on the contrary we do not have time to make them.

 Ingredients for filling aggregates 

  • 2 hard-boiled eggs
  • 12 brazen black olives

 Preparation of the filling of the patty 

We chop the tomato, onions, pepper, spikes and thyme into small pieces. In a saucepan with oil we place the freshly cut ingredients, until golden brown. Cut the fish into small pieces and add it to the pot as well. Pour white  wine  , curry ground chili, bay leaves and season with salt to taste. Cook with the burners over minimum heat between 15 and 20 minutes. When the suggested time has elapsed, let cool. We put in a bowl the preparation, take out the bay leaves from it and add the chopped chives.

 Preparation of dough for pie 

In case we want to prepare the dough we will follow these steps. On a counter, we place the flour, in the middle of it put the melted fat, salt and plenty of water. We should not imbibe the whole mass in water. We knead the whole until the dough becomes smooth, homogeneous and manageable. When we get those characteristics in the combination of ingredients, we will cut the dough into small buns with your hands. With the kneading stick, we loosen the buns, stretch them so that they are in a round and thin shape. These will be the records. We make the dozen discs, then move on to the next stage.

 Preparation of the chaco empanada 

Before starting the armed we will bring the eggs to a boil. Then we cut into small pieces the hard-boiled eggs and the cheesy olives. In separate bowls we will place the cut ingredients. In the empanada discs add the mincemeat, hard-boiled egg and olives, close the discs with the particular technique of repulgue. Already prepared we paint them with water, place them in a roast with a little oil, and put them in the oven for 15 to 20 minutes. When they are golden brown, we take them out of the oven and serve in the diners dishes.

In this way we will get a dish that will practically disappear from our table if we don't hurry to eat it. This ambrosia with lush flavor is the emblematic symbol of Chaco's culinary gastronomy in conjunction with the extraordinary taste of pacu in its various preparations. Without another particular, we hope that this delicious recipe has been to your liking and will be encouraged to make it.

Publication Date: 05/03/2021

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