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LOCATION: Recipes >> Mexican >> Empanadas 03

Print this Recipe    Empanadas 03

Chilean Empanadas

3 cups flour
2 T. shortening
warm salted water

In a big bowl mix flour with shortening. Slowly add enough water
to mix dough thoroughly. Dough should not be sticky. You may need
to add more flour if needed.


Filling:

250 grams lean ground beef
2 yellow onions, diced finely
1 T. chile powder
olives and raisins (one or two per empanada)
hard boiled eggs (one wedge per pie)
1/4 cup broth
salt
pepper
cumin
oregano
1 T. flour

Fry the ground beef and drain off the fat. Saute the onions until
clear. Mix and cook on low with spices, broth and flour to thicken.
Let stand refrigerated overnight.

Roll out dough as if you were making tortillas, but not too thin.
Place about one T. of the filling on half of dough circle. Add
olive, raisin, and hard boiled egg wedge. Close circle and seal
by curling edges together. Brush empanadas with a milk/egg mixture.
Bake at med. to low heat until golden brown. Serve with a good
tomato and onion salad, and a good red wine.

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