BAKED MEAT-FILLED EMPANADAS (EMPANADAS AL HORNO)
To Chileans, empanadas mostly mean empanadas al horno, which are frequently baked in a wood-burning oven. The classic versions are filled with seasoned minced (not ground) meat and onions and garnished with hard-cooked egg, olives and raisins. They can be made either in the half-moon shape that they usually take throughout Latin America and the Caribbean, or in a distinctively Chilean squared-off form made by folding all but the straight side of the semicircular turnover to make a package that is often four inches across. The dough is made with lard.
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 8 to 10 large empanadas
Number Of Ingredients 13
Steps:
- Melt lard in a 10- to 12-inch skillet. Add onion and sauté on medium until it barely starts to color. Add beef. Cook until ingredients are lightly browned. Add salt and pepper to taste, cumin, paprika and hot sauce. Set aside. Heat oven to 400 degrees.
- Roll dough as thin as possible. Cut 6-inch circles. Scraps can be re-rolled one time. Place some meat mixture on one half of each circle, leaving a 1/2-inch border around filling. Top with a slice of egg, some olive pieces and a few raisins. Brush egg on empty side of circle, fold dough over to make a half-circle and crimp edges. Traditional squared empanadas can be made by folding an inch or so of each of the pointed ends of the half-circle over to make straight sides, then folding up the rounded bottom to square off the empanada.
- Arrange empanadas on a baking sheet. Squared empanadas should be placed with folded side down. Bake 10 minutes. Turn empanadas over, bake 5 minutes longer, until lightly browned on both sides. Allow to cool briefly before serving.
EMPANADAS DE HORNO
Make and share this Empanadas de Horno recipe from Food.com.
Provided by Peeter Raudvere
Categories Spanish
Time 45m
Yield 20 empanadas
Number Of Ingredients 17
Steps:
- TO prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening.
- Mix to make a stiff dough.
- Divide into 20 pieces and roll each thinly into a circle. Stuffing or pino In frying pan, heat oil with paprika and saute onions until soft. Add chilli powder, oregano, cumin and salt. Add meat and mix with onions.
- Cook until meat is no longer pink.
- To prepare empanadas: Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives.
- Fold dough over filling.
- Wet the edge with milk, fold over again and seal.
- Bake in a 200 degrees C oven until cooked and lightly browned.
- Serve hot.
Nutrition Facts : Calories 277.8, Fat 18.2, SaturatedFat 5.3, Cholesterol 52.5, Sodium 120.5, Carbohydrate 23.5, Fiber 1.3, Sugar 1.7, Protein 5.3
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