Chilean Empanadas

A favorite of my Chilean husband's.

• Ready In: 1 hr
• Yields: 20 empanadas

Ingredients

• 4  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 1  egg yolk
• 1  egg, beaten
• 1 1⁄2 cups milk, warm
• 1  cup butter, melted
• 2  tablespoons  oil
• 1  teaspoon paprika
• 4  onions, finely chopped
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1  lb ground beef
• 3  hard-boiled eggs, slice
• 20  kalamata olives
• 60  raisins (optional)

Directions

1. 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.
2. 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.
3. 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.
4. Bake at 400 degree oven lightly browned.