Hello Chilean Empanadas. One relaxed Saturday afternoon in the kitchen with friends, laughs and amazingly delicious traditional cuisine from Chile.
Oven Empanadas
“Pino” (mincemeat filling) ½ kg beef mincemeat 2 cups of onion in small squares 2 cloves of garlic 2 tea spoons of oil ½ cups of beef stock ¼ tsp paprika mild ½ tsp paprika ½ tsp of oregano ¾ tsp of salt Pepper to taste
Olives (hopefully without the nut) 3 boiled eggs (fully boiled) 1 mixed egg (this is for the end to put on top before the oven)
In a big pan fry the mincemeat in oil. Add the onions and garlic, then cook the onions until they are slightly transparent, mixing frequently. Add the meat stock, cumin, oregano, salt, pepper and paprika. Cook for 3 min. Put it away and let it cool down so it keeps its juices, this way it is easier to fill in the empanadas.With a rolling pin stretch each portion of the dough, at approximately 3mm thick and cut in rounded shapes of 20 cm approx. cut the boiled eggs in slices. Start filling in the rounded dough shapes (empandas) by placing 1 tea spoon of mincemeat 1 slice of boiled egg, 1 olive. Wet 1 half of the edge of the dough, fold it and close them by folding the edges. Paint them with the mixed egg and stub the empanada in 2 or 3 places to avoid openings.Preheat the oven at 200 C for 20 min approx.
The Dough
3 Cups of plain flour 1 tsp of salt 1 tsp of baking powder 1/3 cup of melted lard ¾ warm cup of milk ¼ warm cup of water
Mix the flour with the salt and the baking powder. Add the melted lard, the milk and water. Mix well, knead it so everything merges into a non-sticky dough. Let it rest for ½ hr and then divide the portions to easily stretch it.