Arequipa stuffed Rocoto

Krapfen aus Kuchenteig gefüllt mit Peppers, Erbsen, Kartoffeln und Schinken schmecken heat oder kalt. Sie sind preferrred zum Mitnehmen, etwa für ein Picknick. Elements Savoury pastry For eight items ½ bell pepper 100 g of frozen peas 2 tablespoons of peanut oil 150 g of boiled potatoes 2 slices of cooked ham, e.g. smoked ham paprika salt 1 flattened spherical tart dough of 270 g oil to style, eg. olive oil 1 teaspoon of sesame The way to proceed Preparation: approx. 20 minutes Cooking within the oven: approx. 20 minutes Whole-time: 40 min Warm the convection oven to 180 ° C. Finely chop the pepper and fry it in peanut oil with the peas for a couple of minutes. Chop the potatoes and ham slices and blend the whole lot in with the pepper and peas. Season with paprika and salt. Divide the dough into eight triangles and unfold a few of the filling over every triangle. Fold the guidelines of the triangles one after the opposite over the filling and press them to make them stick collectively

The stuffed rocoto is a really typical dish of the Peruvian metropolis of Arequipa, therefore it's popularly often known as Arequipa. It is among the most attribute preparations of the area, along with the already in style potato cake. Arequipa's stuffed scorching pepper is comprised of scorching pepper, a spherical spicy fruit that's produced primarily within the space. As well as, they're filled with beef marinated with typical Peruvian dressings, the place you can not miss the ají panca. Even in style legends are attributed to the origin of the dish, this being a delicacy provided to Devil himself in alternate for the liberation of some souls. That is the place its attribute pink colour and the spiciness of this dish would come from. Whether or not it is true or not, from RecetasGratis we do not need you to overlook out this scrumptious preparation. To move you for a couple of minutes to Peru itself, we are going to let you know how you can put together an Arequipa s