Chilean Empanadas
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
20 empanadas
ingredients
- 946.36 ml all-purpose flour
- 14.79 ml baking powder
- 1.23 ml salt
- 1 egg yolk
- 1 egg, beaten
- 354.88 ml milk, warm
- 236.59 ml butter, melted
- 29.58 ml oil
- 4.92 ml paprika
- 4 onions, finely chopped
- 2.46 ml chili powder
- 2.46 ml cumin
- 2.46 ml oregano
- 453.59 g ground beef
- 3 hard-boiled eggs, slice
- 20 kalamata olives
- 60 raisins (optional)
directions
- Prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk, and butter. Mix to make a stiff dough. Divide into 20 pieces and roll each thinly into circle.
- Stuffing (pino): In frying pan, heat oil with paprika and saute onions until soft. Add chili powder, oregano, cumin and salt. Add meat and mix onions, cook until it is no longer pink.
- Prepare empanadas: place a spoonful of stuffing on half of each dough circle; add a slice of egg, 1 or 2 olives, and a 3 raisins (optional). Fold dough over filling. Wet the edge with milk.
- Bake at 400 degree oven lightly browned.
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