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Ingredients
- Dough Ingredients
- 4 Cups flour
- 8 Tbsp. Butter softened
- 1.5 Tbsp. Salt
- 2 Cups Water lukewarm
- Meat Ingredients
- 3 Onions Diced
- 2 lbs. Ground Hamburger
- 3 cloves Garlic Diced
- 1 Pepper Green or Red
- 1 tsp. Oregano
- 2 Tbsp. Salt
- 1/2 tsp. Cayenne Pepper (optional, not a native Chilean Empanada ingredient)
- 5 Hard Boiled Eggs quartered
- 16 Black Olives
- 16 Raisins (optional)
- Empanada Coating
- 2 Egg Yolks
- 1 tsp. Powdered Milk
Ingredients
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Instructions
- Making the Dough: Combine the flour and salt, adding in the butter with hands. Mix until well blended- flour mix should look pebbly.
- Start slowing adding in the water, you may not need it all. Mix with hands until dough is soft and smooth.
- Roll dough into a log and cut into 14 to 15 pieces. Roll each piece into a ball and pull up a part in middle, so that it looks like a hat/boat. Leave off to side for later.
- Preheat oven to 375° F.
- Combine the egg yolks with powdered milk and set aside for brushing onto empanadas.
- Heat the olive oil in a pan- it needs to be large enough to fit all the ingredients. Put the diced onions in the heated oil and cook until soft. Slice the pepper into long pieces and add to onions. Once soft add ground beef, garlic, and oregano. Add in Cayenne, if desired.
- Cook meat ingredients until almost ready, add salt. Finish cooking and set to cool. Remove large pepper pieces.
- Making the Empanadas:
- Roll each piece of dough into a circle. Put 4 serving spoons of cooled meat in center of circle. In one corner add 1 olive, in the other corner add a 1/4 egg slice. If you want raisins, place them now too.
- Fold Empanada into a triangle, wetting sides to "glue" it together. Coat top with the egg yolk topping and place on a greased pan. Repeat
- Cook for 15-20 minutes. Serve Warm.
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