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WORLD DISHES

CHILEAN
MEAT EMPANADAS

  • Makes 20, Prep time 1.5 hours, Cooking Time: 20 minutes
  • 4 Cups Flour
  • 1 tsp. baking powder
  • 1tsp. salt
  • 1 egg yolk
  • 1 whole egg, beaten
  • 1.5 Cups warm milk
  • 1 Cup Margarine, melted
  • 2 TBSP. oil
  • 2 tsp. paprika
  • 4 onions, finely chopped
  • 1.2 tsp. chili powder (optional)
  • ½ tsp. cumin
  • ½ tsp. oregano
  • 1 lb. ground beef
  • 3 eggs hard boiled and sliced
  • 20 black olives
  • 40 large raisins
  • 1 TBSP Milk

To prepare dough: Sift flour with baking powder and salt. Add egg yolk, egg and margarine (or shortening). Mix to make a smooth but stiff dough. Divide the dough into 20 pieces and roll each into a thin circle.


To prepare the stuffing (pino): In a frying pan, heat the paprika in the oil and sauté the onions until soft. Add chili powder, oregano and cumin. Mix well. Add meat, mix well again and cook until meat is no longer pink.


To prepare the empanadas: Place a spoonful of the stuffing mixture on each of the dough circles. To each add a slice of hard boiled egg, 2 raisins and an olive. Fold dough over the filling. Wet the edges of the dough with milk, fold over again and seal. Bake in pre-heated 400 degree oven until cooked and lightly browned. Serve hot.

BUY BROTHERHOOD RED WINES