Empanada De Chile

The best meat pie in the world, Chileno stylz.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• Dough

• 1  kg plain flour
• 3  cups milk, tepid
• 125  g butter, melted
• 2  tablespoons baking powder
• 1  tablespoon salt

• Filling

• 300  g onions, diced
• 500  g  minced meat
• 4  eggs, boiled
• 100  g  olives, pitted
• 100  g sultanas
• 2  garlic cloves
• 1  teaspoon paprika
• 1  teaspoon cumin
• 200  ml  oil
• 2  teaspoons salt
•  pepper

Directions

1. Pre heat Oven to 180c.
2. Making the dough.
3. On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.
4. Lightly dust with some flour and then place a tea towel over your dough and let it rest.
5. Making the filling.
6. In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cummin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.
7. Assembling.
8. Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.
9. Place about 3 tbspn of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.
10. Brush a bit of egg wash on half the dough and fold the dough over like a pastie. Then twist and fold the edges together.
11. Place on a oiled tray and baste with some egg wash.
12. Bake for about 15-25 minutes, or until golden brown.
13. Then Enjoy one of Chile's most popular dishes.