This beer-tastic take on an Argentine delight will wake your senses right up.
By Just Beer Community Collection on Apr. 25, 2017
- 1 tablespoon oil
- ½ lbs (1 large, or two small) red potatoes, diced
- 1 red bell pepper, diced
- 8 wt ounces sausage, raw, removed from casing
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ½ teaspoon chili powder
- 4 oz cheddar cheese, grated
- Canola oil for frying
- Add the masa, flour, water, beer, and oil to a bowl, stir until a soft dough forms. If the dough is too wet, add additional flour. The consistency should be similar to Play-Doh. Cover the bowl and allow to rest while you prepare the filling.
- Heat the oil in a large skillet over medium high heat. Cook the potatoes and bell pepper until softened, about ten minutes. Remove from skillet, set aside.
- Add the sausage, cooking until browned, breaking up into small pieces.
- Remove from heat, add to the potatoes and red peppers, toss to combine.
- Form dough into balls about the size of golf balls.
- One at a time place between two sheets of parchment paper (parchment works better than plastic wrap, the dough removes more easily) and using either a tortilla press or a rolling pin, press/roll into 6 inch circles.
- Add about 2 tablespoons of filling in the center, top with a pinch of cheddar cheese. Using the parchment, fold over the dough to form a crescent shape. Peel back the parchment and press the dough to seal the edges. Repeat for all dough balls.
- Add about 2 inches of the oil in a large skillet over medium high heat until hot.
- A few at a time, fry the empanadas until golden brown, turning over halfway through cooking, about 3 minutes on each side.
- Allow to drain on a stack of paper towels.
Shared from: The Beeroness
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