Classic Chilean Empanadas
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 pound flour
  • 1 teaspoon sea salt
  • 10 ounce warm milk
  • 3 ounce vegetable oil
  • 3 egg yolks
  • 1/2 ounce baking powder
  • 2 pound beef brisket, braised, chopped
  • 1 pound onions, small diced
  • 2 tablespoon lard, melted
  • 8 ounce beef stock
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 5 hard cooked eggs, quartered
  • 1 ounce raisins
  • 20 black olives, quartered
Directions
  1. Combine all ingredients in a mixer with a dough hook. Kneed on speed 1 for 5-7 minutes or until fully developed.
  2. Refrigerate for at least 30 minutes before rolling and cutting.
  3. Roll to 1/8” thickness and fill.
  4. Make dough rounds 4 ½ inch
  5. Sauté onions in melted lard until lightly caramelized. Add chopped beef and beef stock and bring to boil. Season with paprika, cumin, salt and pepper. Chill and reserve.
  6. To assemble:
  7. Lightly flour a work surface and roll dough to 1/8-inch thickness. Cut out 4 ½ inch dough rounds. For each empanada use 1 ounce beef, ¼ boiled egg, 3 raisins and 3 olive quarters. Add 1.25 oz of filling to one half of each dough round and brush the other half of the dough with egg yolk. (This is so the dough sticks together.) Use a fork to press and seal the edges closed.
  8. You can either bake or deep fry empanadas. To bake, preheat oven to 400 degrees. Arrange empanadas on a baking sheet and bake for 10 minutes. Turn empanadas and bake for five minutes, until lightly browned on both sides.
  9. To fry, heat oil in a deep fryer to 350 degrees. Fry empanadas until golden brown, six to seven minutes.