Saludos a todos, el día de les comparto una deliciosa receta de Pastelitos fritos venezolanos, estos son comúnmente rellenos con queso y jamón, también con guisos de carne y pollo, pero el día de hoy les comparto cómo hacerlos con relleno de vegetales, no es una opción completamente vegana porque la masa tiene huevo, pero es una alternativa más para seguir incorporando vegetales a las comidas habituales sin sentir necesidad de una proteína animal todo el tiempo. Para darle aún más sabor a esta gran composición de colores y aromas hice una dip de berenjena cuya receta les compartí hace un tiempo, pero hoy solo la muestro cómo un bono adicional a los pastelitos.
Greetings to all, today I share with you a delicious recipe for Venezuelan fried dumplings, these are commonly filled with cheese and ham, also with meat and chicken stews, but today I share with you how to make them with vegetable filling, it is not a completely vegan option because the dough has eggs, but it is one more alternative to continue incorporating vegetables into regular meals without feeling the need for animal protein all the time. To give even more flavor to this great composition of colors and aromas, I made an eggplant dip whose recipe I shared with you a while ago, but today I only show it as an additional bonus.
Ingredientes para el relleno:
Ingredientes para la masa
Ingredientes para Dip de berenjena
Ingredients for the filling:
Ingredients for the dough
Ingredients for Aubergine Dip
Wash, peel and cut the carrot and potatoes, wash and separate the broccoli stems.
In a pot with water, boil the carrots and wait 5 minutes before adding the potatoes, wait 15 more minutes before adding the broccoli and cook another 8 minutes. Remove from heat and strain the water.
Wash and chop the cabbage, onion, paprika, chives, celery, coriander, crush the garlic.
In a hot pan with vegetable oil, add the above ingredients, add salt and oregano, fry for 5 minutes before adding the parboiled vegetables, mix and cook for 10 minutes, turn off the heat and add the coriander last.
For the dough, in a bowl add the egg, butter, oil and salt, mix and then gradually add the flour and knead with your hands.
Stretch the dough and cut circles, add vegetables in the center of Stretch and cover with another circle of dough, folding the edges of these. Fry in a pan with vegetable oil.
The Aubergine Dip is extremely simple to make, you only have to place the aubergines to be roasted directly on the fire or on a grill, when the skin of the aubergine is completely burned, open them to extract the pulp and blend it with oil, lemon , salt and garlic.
The fried vegetable cupcakes were delicious, the eggplant dip is optional but it is a better option than the ones made with mayonnaise, I hope you like it.
