CHILEAN-STYLE EMPANADAS DE PINO
Steps:
- Gather the dough ingredients.
- Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
- Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
- Whisk the egg yolks with 1 cup of water.
- Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
- Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
- Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
- Gather the filling ingredients.
- Heat the vegetable oil and butter in a skillet over medium-low heat.
- Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
- Add the garlic and cook for 1 minute more.
- Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
- Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
- Add the flour and continue to cook for 2 to 3 minutes.
- Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
- Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
- Gather the ingredients.
- Preheat the oven to 350 F and grab a baking sheet.
- Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
- Let the dough balls rest for 5 minutes.
- Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
- Add 1 tablespoon of the beef filling and one slice of hardboiled egg into the middle of the circle.
- Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
- Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
- Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
- Bake for 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Cholesterol 110 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 339 mg, Sugar 6 g, Fat 20 g, ServingSize 18 empanadas (18 servings), UnsaturatedFat 0 g
CHILEAN EMPANADAS
I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.
Provided by Charmie777
Categories Savory Pies
Time 45m
Yield 20 empanadas
Number Of Ingredients 15
Steps:
- Heat oil in heavy skillet over medium heat.
- Add beef, bell pepper and garlic.
- Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
- Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
- Season to taste with salt and pepper.
- Mix in cheese and cilantro.
- Preheat oven to 375º.
- Roll out one biscuit on lightly floured surface to 4-inch circle.
- Brush half the dough with egg wash.
- Place 1 rounded tablespoon filling on dough.
- Fold over to crate half circle; press edges to seal.
- Using fork, crimp edges.
- Place on large baking sheet.
- Brush with egg wash.
- Bake until golden brown, about 12 minutes.
Nutrition Facts : Calories 172, Fat 8.5, SaturatedFat 2.9, Cholesterol 22, Sodium 382.8, Carbohydrate 17.6, Fiber 0.5, Sugar 4.1, Protein 6.5
CHILEAN EMPANADA
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
Provided by Alicia Moore Lutz
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
- Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g
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