Piño Chilean Empanada Filling

Chef #1226570's Note:

The "official" empanada filling from Chile, found on Wikibooks

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 3.0 Empanad ...

• 2 ¼ lbs ground beef
• 2 garlic cloves
• 3 large onions
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons paprika
• 1 teaspoon salt
• ½ teaspoon ground cumin (comino)
• 1 bay leaf
• ½ cup raisins
• black olives
• 1 diced hard-boiled egg

Directions:

1. Preparation: chop onion, mince garlic.
2. Saute onion in olive oil and add garlic. Once onions are translucent add beef and brown. While browning, add salt, sugar, spices, and bay leaf.
3. Simmer for 20 minutes uncovered.
4. Remove bay leaf, and add olives and raisins.
5. Serve in your choice of empanada dough, made from scratch or frozen (I use Cubanita brand).

Reviews

[Oliver & Fischer's Mommy]

This is a very tasty empanada filling...not too sweet, not too salty...just right. I left out the hardboiled egg and made part of the recipe as listed and part with beans to replace the meat. My husband loved the meat filling and I loved the bean filling. Thanks!