Jibia fried empanadas recipe

Jibia pine ingredients. 1 kilo of jibia3 medium -to -straight non -extra chopped chip/2 tacit of white wine1 good bouquet of chopped plaid fine2 teaspoons of complete dress Boil in boiling water with a little salt in an ordinary pot. Remove the telite that covers it on both sides, immediately pique in fine squares not too much to notice what it is, as long as the onion is fried in a little oil everything is stirred with stick spoon, the dressings are added crystalline The wine, the parsley salt to taste and the jibia, if it is very liquid the pine warm) the preparation mass. In the form of a pyramid, put the sifted flour on the table, make a hole in the center Add the salt The oil baking the beaten yolks and mix with the fingertips add warm milk to form a homogeneous mass of soft consistency ( smooth and soft) do not love too much not to stick in the hands. Cover with a cloth the remaining so that it does not cool. Make balls like pin put a little larger uslear these thin ones that do not break cut discs the size of a plate of the tea and place a tablespoon of the pine dessert in the discs center. Moisten the edge of the disc with cold water closes the empanadita well, review the edges with roulette. Before frying I click the empanadita the chubby part of it. The punctured goes to the oil a small cold council in abundant hot oil or butter.