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Laucha arrives in Bariloche and teaches us how to make deer empanadas – crunchy on the outside, meaty on the inside, the perfect combination.
Individual pie dough
To make the deer:
Heat the disk.
Degrease the deer.
Add pork fat to the disc (to compensate for the deer's lack of fat).
Salt the deer and place it on the disk to brown (just to give it color, you do not have to cook).
Add the vegetables (onion, green onion, pepper, spicy chile) and season with a little bit more of salt, pepper and smoked pepper.
When the vegetables are soft mix everything and add the red wine.
When it begins to bubble, mix to glaze.
Add the vegetable stock and cook for about 40 minutes until the liquid evaporates.
Let cool until the fat hardens and becomes a solid filling.
To make the empanadas:
Place 1 or 2 tablespoon. of filling in a pie dough. Close the empanadas by bending the edges towards the inside (or with a repulgue of choice).
In a saucepan heat the fat.
Put the empanadas and fry for 3 to 5 minutes until they are browned.
Remove and dry with paper.
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