Hello everyone, everything good? In commemoration of the most anticipated day of the year 03/15/2017 (day of C-O-X-I-N-H-A), we prepared 3 special prescriptions that undoubtedly have already conquered your palate.

The coolest of all the recipes is that they were developed especially for you and we were able to give a new face to every thigh. Do not worry. Our trick is very simple and CHEAP and will leave your thongs tasty and beautiful!

We can not forget the best part (yes, there's a lot of cool stuff in this recipe! I'm sure you can already imagine). You will be able to produce both manually and on our machines. (I.e.

Ingredients

PASTA
- 5.1 liters of water
- 150g chicken broth
- 60g of salt
- 150g margarine
- 300g of potato flakes
- 3 kg of Wheat Flour

FILLING
- 3kg of Ground Calabresa
- 150g of Onion
- 30g of Fried Garlic
- 1kg of Catupiry

PACKING
- 1 kg of Flour (We use the Flour of the brand Baptistella - red color)
- 1 liter of Water
- 4 tablespoons corn starch

TIPS:
In this video we are working with the Mini Party machine. The size we want for this production is the salty party of 50 grams (size for buffet).
"We use a larger-diameter spout." It will automatically give you a fattening in the salty.
-Adjust the cutting parameter on the machine panel as well. As we wanted a bigger thigh we slowed the cutting speed. It will take a little longer to cut the product, thus lengthening our salty.
-The dough wall and amount of filling are fully adjustable, suiting the preference and taste of each customer. (ATTENTION: a very thin wall of dough, can make your salty burst during frying).

-After the empanamento, the salted one must have a rest of 30 to 60 minutes for the realization of the frying, (Only for who will work with the machine) so that the salty one does not burst during the frying and also does not let loose the empanamento.

This recipe yields approximately 400 units of 20g