{"id":3796,"date":"2017-05-30T13:29:09","date_gmt":"2017-05-30T13:29:09","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3796"},"modified":"2024-05-14T13:15:43","modified_gmt":"2024-05-14T11:15:43","slug":"empanada-de-carn","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/empanada-de-carne\/","title":{"rendered":"Empanada de Carn"},"content":{"rendered":"<p>Avui Carmen ens mostra com preparar una deliciosa Empanada de Carn, hem preparat la nostra pr\u00f2pia massa casolana i el farcit amb porc, xori\u00e7o, encara que sempre ho pots variar en funci\u00f3 del que m\u00e9s t&#039;agradi. Espero que us agradi aquesta v\u00eddeo recepta. Si vols veure la v\u00eddeo recepta, d\u00f3na-li play al v\u00eddeo.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Empanada de carn\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/aDmIXJ9Q-wk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<p>Per a la Massa d&#039;Empanada:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 grs. Farina de For\u00e7a<\/li>\n\n\n\n<li>50 grs. Mantega de Porc<\/li>\n\n\n\n<li>150 ml. Aigua<\/li>\n\n\n\n<li>150 ml. Oli de fregir els ingredients<\/li>\n\n\n\n<li>50 ml. Vi Blanc<\/li>\n\n\n\n<li>40 grs. Llevat fresc de forner<\/li>\n\n\n\n<li>10 grs. Sal<\/li>\n\n\n\n<li>1 cullerada sopera de Pebre vermell dol\u00e7 (opcional)<\/li>\n\n\n\n<li>1 Ou per pintar l&#039;Empanada<\/li>\n<\/ul>\n\n\n\n<p>Per fer el Farciment:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>900 grs. Cap de Llom de Porc (Carn Magra)<\/li>\n\n\n\n<li>2 Xori\u00e7os per guisar<\/li>\n\n\n\n<li>2 Cebes grans<\/li>\n\n\n\n<li>1 Pebrot Vermell<\/li>\n\n\n\n<li>1 Pebrot Verd<\/li>\n\n\n\n<li>2 Dents d&#039;All<\/li>\n\n\n\n<li>150 grs. Salsa de Tom\u00e0quet fregit<\/li>\n\n\n\n<li>125 ml. Vi Blanc<\/li>\n\n\n\n<li>200 ml. Oli d&#039;Oliva<\/li>\n\n\n\n<li>1 cullerada de pebre vermell vermell dol\u00e7<\/li>\n\n\n\n<li>Orenga, Sal i Pebre Negre<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">&nbsp;ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tallem la carn a trossos molt petits. Amanim la carn amb la sal, el pebre, l&#039;orenga i el pebre vermell. Remenem b\u00e9 i deixem en maceraci\u00f3 dins un bol durant uns 30 minuts.<\/li>\n\n\n\n<li>En una cassola ampla hi posarem l&#039;oli d&#039;oliva i quan estigui calent hi afegirem la carn. Remenarem i quan la carn canvi\u00ef el color afegirem els xori\u00e7os trossejats petits.<\/li>\n\n\n\n<li>Donarem unes voltes a la carn i la traurem de la cassola.<\/li>\n\n\n\n<li>Al mateix oli afegirem els alls picats i de seguida les cebes tallades a quadradets, el pebrot vermell i el verd tamb\u00e9 tallats a quadradets. Sofregirem les verdures amb el foc baix durant uns 10 minuts. Posarem les verdures en un colador ja que per fer l&#039;empanada farem servir l&#039;oli del fregit. Deixarem que s&#039;escorri b\u00e9 i reservarem l&#039;oli.<\/li>\n\n\n\n<li>Posarem una mica de l&#039;oli a la cassola i afegirem la salsa de tom\u00e0quet fregida ia continuaci\u00f3 el vi, afegirem la carn juntament amb el suc que hagi deixat anar. Donarem unes voltes i quan hagi evaporat l&#039;alcohol, hi afegirem les verdures ben escorregudes. Courem tot junt durant uns 5 minuts amb el foc baix o fins que hagi evaporat pr\u00e0cticament tot el suc.<\/li>\n\n\n\n<li>Passem la carn a una safata perqu\u00e8 es refredi.<\/li>\n\n\n\n<li>Posem a la pastadora la farina, la mantega de porc, l&#039;aigua, l&#039;oli de fregir, el vi blanc, la sal i el pebre vermell. Amassem durant uns 3 minuts. Es pot pastar a m\u00e0 posant tots els ingredients en un recipient i pastar amb una esp\u00e0tula fins que quedi tot ben integrat i la massa es desprengui de les parets del recipient.<\/li>\n\n\n\n<li>Amassarem ara amb marxa m\u00e9s r\u00e0pida durant uns 8 minuts. Afegim el llevat de forner ben esmicolat i pastem fins a un total de 12 minuts.<\/li>\n\n\n\n<li>Si ho fem a m\u00e0 seguirem pastant fins que ens quedi una massa ben fina. Farem una bola.<\/li>\n\n\n\n<li>Deixarem reposar la massa dins un bol untat amb oli durant uns 60 minuts aproximadament. Taparem amb un drap de cuina. La massa ha de doblegar el volum.<\/li>\n\n\n\n<li>Estendrem una mica d&#039;oli damunt la taula de treball i partim la massa a dos trossos, un una mica m\u00e9s gran. Reservarem un trosset de massa a part per decorar l&#039;empanada.<\/li>\n\n\n\n<li>Amb el corr\u00f3 untat amb oli allisem la massa m\u00e9s gran donant-li la forma ovalada. Perqu\u00e8 no s&#039;enganxi la massa cal anar posant una mica d&#039;oli cada cop que allisem. Untem amb oli una safata de forn. Agafem la massa amb el corr\u00f3 i la dipositem a la safata. Estirem la massa amb les mans fins a donar-li la manera que ens agradi. Ha de quedar una capa m\u00e9s aviat fina.<\/li>\n\n\n\n<li>A sobre de la massa posarem el farciment procurant no arribar fins a les vores.<\/li>\n\n\n\n<li>Posem de nou oli a la taula de treball i amb el corr\u00f3 estirem la massa fins a aconseguir que sigui una mica m\u00e9s petita que l&#039;anterior, ja que l&#039;hem de posar a sobre. Cal anar posant oli a la massa perqu\u00e8 no s&#039;enganxi el corr\u00f3.<\/li>\n\n\n\n<li>Enrotllem la massa amb el corr\u00f3 i tapem el farcit.<\/li>\n\n\n\n<li>Un cop ben posada la massa, tancarem l&#039;empanada amb el sobrant de la part de baix. Amb un dit l&#039;anirem tancant, estirant una mica la massa i prement b\u00e9 perqu\u00e8 no surti el farcit.<\/li>\n\n\n\n<li>Farem un forat al centre de l&#039;empanada perqu\u00e8 en coure dins del forn surti b\u00e9 el vapor.<\/li>\n\n\n\n<li>Amb la massa sobrant decorarem l\u00b4empanada fent unes tires llargues que posarem per sobre al nostre gust.<\/li>\n\n\n\n<li>Pintem l&#039;empanada per sobre amb un ou batut i una mica d&#039;aigua abans d&#039;entrar al forn.<\/li>\n\n\n\n<li>L&#039;empanada la courem amb el forn preescalfat a 200 \u00ba cent\u00edgrads per dalt i baix. Primer cal coure-la a la part baixa del forn perqu\u00e8 es cogui b\u00e9 la sola. Enfornem durant uns 20 minuts i despr\u00e9s abaixem el forn a 180 \u00ba cent\u00edgrads.<\/li>\n\n\n\n<li>Pugem la safata fins al centre del forn i coem durant uns 25 m\u00e9s, controlant que no es cremi per sobre. En cas que es torri massa, la podem tapar amb paper d&#039;alumini.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-heading\"><b>Us aconsello que veieu el nostre v\u00eddeo d&#039;empanada de carn per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Hoy Carmen nos muestra c\u00f3mo preparar una deliciosa Empanada de Carne, hemos preparado nuestra propia masa casera y el relleno con cerdo, chorizo, aunque siempre lo puedes variar en funci\u00f3n de lo que m\u00e1s te guste. Espero que os guste esta video receta. Si quieres ver la video receta, dale play al v\u00eddeo. INGREDIENTES : [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[3171,3172,3173,3174,3175],"class_list":["post-3796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primeros-platos-caseros","tag-como-hacer-empanada","tag-empanada-con-cerdo","tag-empanada-de-carne","tag-empanada-gallega","tag-video-receta-empanada"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=3796"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3796\/revisions"}],"predecessor-version":[{"id":12127,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3796\/revisions\/12127"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/12124"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}