Chilean Empanada
Description
This recipe for Chilean empanadas makes about one dozen baked pastries filled with ground pork, hard-cooked eggs, raisins, and black olives.
Ingredients
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1 tablespoon butter
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1 large onion, chopped
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1 teaspoon minced garlic
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1 teaspoon dried oregano
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1 teaspoon cumin
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 pound ground pork
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1 cup raisins
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1 cup chopped black olives
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3 large hard-cooked eggs, chopped
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1 cup water
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1 teaspoon cornstarch
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1 cup lukewarm milk
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1 cup shortening, melted
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5 cups all-purpose flour
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2 teaspoons salt
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2 large eggs, beaten
Directions
1
Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2
Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3
Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5
Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6
Bake in the preheated oven until golden brown, about 25 minutes.