INGREDIENTS:
5 slices of 100% Traditional Nutrition bread;
200g lizard;
2 tablespoons of grated provolone cheese;
1 tablespoon of olive oil;
1 onion peeled and grated;
1 teaspoon of salt;
1 cup (tea) of dry red wine;
1 tablespoon of raisins;
1 tablespoon of chopped parsley and chives;
1 egg yolk (for brushing);
1 teaspoon of vegetable oil (for greasing);
Dried oregano to taste;
Ground black pepper to taste.
PREPARATION MODE:
In a pressure cooker, heat the oil and sauté the onion. Add the meat seasoned with salt and pepper (seal on all sides). Cover the meat with water and pressure cook for 40 minutes, until it shreds naturally.
Remove the pressure, open the pan and continue cooking with it uncovered, until almost all the liquid evaporates. Add the wine and let it evaporate as well. Add the raisins, turn off the heat and, finally, add the cheese, parsley and chives.
Using a rolling pin, thin out the bread slices. And, in each of them, put 1 tablespoon of the meat filling. Fold the bread in half and press the edges with a fork – moisten the edges with a little water beforehand.
Brush the empanadas with the egg yolk. Sprinkle the oregano. Grease the baking tray with oil and place the empanadas. Bake in a low oven for approximately 15 minutes. Serve.
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