Beef jerky croquettes

En Thermorecetas.com we have been proposing new ideas for several weeks now Christmas menus. These holidays are important because we get together with family and friends and even the smallest detail is taken care of with care and care.

That is why it is important not to think only about the main dishes, also the appetizers and desserts they play a primary role. The recipe that I propose today is a appetizer, classic where they exist but with a different filling that will not leave your guests indifferent.

It is about homemade croquettes, very creamy, stuffed with cecina and leek. You already know that jerky has an appearance similar to ham but with a different flavor, with character and a very peculiar one that drives sausage lovers crazy.

This recipe can be made right now and freeze it. You will only have to defrost them the day you are going to use them. It's that simple to present a delicious appetizer.

Beef jerky croquettes

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Surprise your guests this Christmas with some creamy jerky and leek croquettes. This appetizer is easy to make and can be frozen.

• Mayra Fernandez Joglar

• Recipe type: snacks
• Calories: 70
• Rations: 45

• Preparation time: 12H
• Cooking time: 25M
• Total time: 12:25 p.m.

Ingredients

For the mass:

• 800 g milk at room temperature
• 100 butter g
• 130 g of wheat flour
• 150 g of beef jerky
• 100 g of leek (only the white part)
• 1 pinch of mace or nutmeg
• Salt and pepper

To batter:

• Flour (XNUMXg)
• Bread crumbs
• Egg
• Buy

Preparation

1. Put the jerky in a glass and chop it by programming cup closed, press turbo button for 3 seconds. Remove and reserve.

2. Put the chopped and clean leek. Chop during 3 seconds, speed 5. Remove and reserve.

3. Put the butter in the glass. Program 3 minutes, 90º, speed 1.

4. Add the leek and fry for 8 minutes, 100º, speed 2. Then add half of the reserved jerky and the flour around the blades. Toast it by programming 3 minutes, 100º, speed 2.

5. Pour the milk, season and season with mace or nutmeg to taste. Mix for 10 seconds, speed 6. Then schedule 7 minutes, Varoma temperature, speed 4.

6. Leave the dough in the glass until it drops to 80º. Add the rest of the jerky and mix with the spatula.

7. Remove and let the dough cool, better overnight. The next day give them shape.

8. Coat in flour, egg and breadcrumbs. Fry in abundant olive oil.

Equivalences with TM21

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