Empanadas Chilean
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
10 10-12
- Serves:
- 6
ingredients
- 3 large onions, chopped
- 453.59 g ground beef
- 9.85 ml cumin
- 4.92 ml chili powder
- 14.79 ml paprika
- 1 beef bouillon cube, dissolved in
- 59.14 ml hot water
- 29.58 ml flour
- 118.29 ml raisins
- 118.29 ml chopped olive
- 2 hard-boiled eggs, sliced
- 1 egg yolk
- 29.58 ml milk
directions
- 1. Prepare empanada dough and chill.
- 2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
- 3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
- 4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
- 5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
- 6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
- 7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
- 8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
- Bake at 350 for 25-30 minutes, or until golden brown.
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