{"id":3622,"date":"2014-11-13T20:23:16","date_gmt":"2014-11-13T18:23:16","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3622"},"modified":"2014-11-14T09:03:33","modified_gmt":"2014-11-14T07:03:33","slug":"vyprazane-masove-pirohy-argentinsky-empanadas","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3622","title":{"rendered":"Vypr\u00e1\u017ean\u00e9 m\u00e4sov\u00e9 pirohy – argent\u00ednske empanadas"},"content":{"rendered":"

\"vyprazane<\/a><\/p>\n

Dobry Manzel mi obcas posle odkaz,alebo\u00a0 videjko na\u00a0 pripravu nejakeho jedla, ktore sa mu zda zaujimave. Vacsinou su to recepty medzinarodne a vacsinou s hovadzim masom \ud83d\ude00 Toto veru nie je vynimka. O Empanadas,\u00a0 som si musela najprv co to precitat vo wiki, pretoze som sa s nimi\u00a0 este nestretla. Recept ma nejako zvlast nenadchol, pretoze mi to prislo ako bezne hovadzie chilli s pridavkoum vyprazaneho cesta. Boze ako som sa mylila….ostal mi maly maly zbytocek cesta, tak som urobila taku malicku empanadicku, aby som aspon ochutnala, kedze som to robila po prvykrat….keby som mohla tak ich zjem vsetky….Vrele Vam doporucujem, je to skvele skvele\u00a0\u00a0 a som nimi nadsena.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 60 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 6 pirohov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na cesto :
\n170 g polohruba muka (v roznych castiach Juznej Ameriky sa pouziva aj kukuricna)
\n4 PL olej
\nslabych 100 ml tepla voda
\npol lyzicky sol<\/p>\n

Napln :<\/p>\n

200 g mlete hovadzie maso
\n1 mensia cervena cibula
\n4 velke velke cesnakove struciky
\n1 chilli papricka
\nhrst ceresnovych paradajok (cca 8 kusov)
\n100 ml pasirovane paradajku
\n100 ml vyvar
\n1 cl mleta sladka paprika
\n1 cl cerstvo namlete korenie
\n1 cl koriandrovy prasok
\nsol
\nchilli vlocky
\n2 vajcia
\nolej na vyprazanie<\/p>\n

Postup<\/h2>\n

Najprv si urobime napln :
\nCesnak, cibulu, chilli papriku ocistime a nakrajame na male kocky.<\/p>\n

\"vyprazane<\/a>
\nNa panvici rozohrejeme 3 PL oleja a poprazime na nom nasekanu cibulu, cesnak a chilli papriku.
\nPridame mlete maso a opekame, kym sa maso nerozpada.<\/p>\n

\"vyprazane<\/a>
\nPridame rozrezane ceresnove paradajky, prilejeme pasirovane paradajky a vyvar.
\nPridame koreniny, premiesame, a ak sa nam zda malo stavy, tak podlejeme este horucou vodou, alebo dolejeme vyvarom.<\/p>\n

\"vyprazane<\/a>
\nDusime pod pokrievkou, kym nie je maso makke…ja som dusila asi hodinu.
\nKed je maso makke a je v nom vela stavy, tak zvysime zdroj tepla, aby sa stava zahustila a zredukovala.<\/p>\n

\"vyprazane<\/a><\/p>\n

Chilli doporucujem urobit pikantne, pretoze vo finalnej empanadas sa ta pikantnost, akokeby stratila. Maso bolo v pirohu vyrazne, ale vobec nie ostre, obavam sa, ze pokial by ste sote neurobili vyrazne, tak v tom pirohu by bolo mdle. Nehovorim to z vlastnej skusenosti, pretoze som to naozaj robila dnes pryvkrat….ale tak nejako si to myslim.<\/p>\n

Kym sa nam robi maso, tak si spravime cesto. Cesto je velmi jednoduche.
\nDo muky dame olej a prilievame po castiach vodu. Vypracujeme tvarne plastelinove cesto. Kym sa nam dorobi maso, tak ho nechame prikryte odpocivat.
\nUvarime si dve vajcia na tvrdo.
\nHotovu masovu zmes nechame vychladnut, aby ztuhla.\u00a0 Pretlacime do nej cez kockate sitko vajcia a premiesame.<\/p>\n

\"vyprazane<\/a>
\nCesto rozdelime na 6 rovnakych gulocok a rozvalkame ich na kruhy s priemerom cca 10 az 12 cm.<\/p>\n

\"vyprazane<\/a><\/p>\n

Do stredu kruhu rozlozime plnku<\/p>\n

\"vyprazane<\/a><\/p>\n

a prelozenim uzatvorime do tasticky.<\/p>\n

\"vyprazane<\/a><\/p>\n

Ja som urobila cesto redsie, takze sa mi lepilo skvele, ale pre istotu si mozete okraj cesta, ktory budete priliepat, navlhcit koncekom prsta vodou.
\nPiroh dokladne uzatvorime a okraj mozeme zabezpecit bud vidlickou, alebo urobit zahybanim<\/p>\n

\"vyprazane<\/a><\/p>\n

ozdobny vrkocik.<\/p>\n

\"vyprazane<\/a>
\nNaplnene pirohy vyprazame uplne ponorene do horuceho oleja. Netrva to dlho, plnka je hotova a cesto sa spevni velmi rychle. Staci vyprazat len do momentu ked piroh cely zozlatne.
\nVyberieme a kladieme na savu podlozku.
\nHotove pirohy sa jedia normalne rukami, su pevne a nic z nich nevyteka, ani nevypaduva.
\nSlecna na videu, ktora robila empanadas, urobila na zaver omastok z nasekanej cibule, cesnaku a mletej cervenej papriky. Ked nahryzla piroh, tak lyzickou si naliala do toho pirohu ten omastok. Tak mozno sa to tak v Argentine robi, ale toto som odmietla urobit, pokial by ste chceli nejako vyrazne navlhcit pirot, tak radsej urobte nejaky jogurtovy dip.
\nAko som pisala na zaciatku, tak chutou som nadsena a Dobry Manzel tiez. Rozhodne budem opakovat.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Dobry Manzel mi obcas posle odkaz,alebo\u00a0 videjko na\u00a0 pripravu nejakeho jedla, ktore sa mu zda zaujimave. Vacsinou su to recepty medzinarodne a vacsinou s hovadzim masom \ud83d\ude00 Toto veru nie je vynimka. O Empanadas,\u00a0 som si musela najprv co to precitat vo wiki, pretoze som sa s nimi\u00a0 este nestretla. Recept ma nejako zvlast nenadchol, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,6],"tags":[],"class_list":["post-3622","post","type-post","status-publish","format-standard","hentry","category-hovadzie-maso","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Wq","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3622"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3622\/revisions"}],"predecessor-version":[{"id":3636,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3622\/revisions\/3636"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}