Chilean-Style Empanadas de Pino
Traditional Chilean empanadas feature a savory filling of seasoned ground beef, onions, raisins, and black olives encased in a tender pastry.
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Instructions
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Preheat the oven to 350 F.
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To prepare the dough: Sift flour with 1 teaspoon salt and sugar, then cut in butter and shortening until incorporated. Whisk egg yolks with 1 cup water, then gradually add 1/2 cup of this mixture to the flour, kneading and adding more liquid as needed until the dough is smooth. Cover and refrigerate for 1 hour.
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To prepare the beef filling: Heat vegetable oil and butter in a skillet over medium-low heat. Cook chopped onions until soft, then add garlic and cook for 1 minute. Stir in ground beef, cumin, chili powder, paprika, bouillon dissolved in hot water, salt, and pepper; cook until beef is browned. Add flour and cook for 2 to 3 minutes. Remove from heat, then stir in raisins and black olives, and let the filling cool completely.
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To assemble the empanadas: Divide the chilled dough into golf-ball-sized pieces, roll into smooth balls, and let rest for 5 minutes. Roll each ball into a 6-inch, 1/4-inch thick circle. Place 1 tablespoon of the cooled beef filling and one slice of hardboiled egg in the center of each circle.
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Brush the edges with water, fold the dough into a semi-circle, and press to seal. Brush the sealed edge lightly with water, then turn it toward the middle and press again to seal.
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Mix an egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
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Bake for 25 to 30 minutes, or until golden brown.