Chilean Empanada
Chilean-style Empanada — a pork recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dinner
Ingredients
- 1 g butter
- 1 g onions
- 1 pcs garlic
- 1 g oregano
- 1 g cumin
- 0.5 g salt
- 0.5 g black pepper
- 1 lb ground pork
- 1 cup raisins
- 1 pcs black olives
- 3 pcs eggs
- 1 ml water
- 1 cup shortening
- 5 cup all purpose flour
- 2 g salt
- 2 pcs beaten eggs
Instructions
- In a large skillet set over medium heat, melt the butter.
- Add the onion, garlic, oregano, cumin, salt, and pepper and cook, stirring, until the onion turns golden brown, about 5 to 7 minutes.
- Add the pork to the skillet and cook, breaking it into pieces, until it is fully browned and crumbly, another 7 to 10 minutes.
- Pour off any excess fat from the skillet.
- Stir in the raisins, olives, and chopped hard-cooked eggs.
- In a small bowl whisk the water and cornstarch together, pour this mixture into the skillet, and stir until the mixture thickens.
- Take the skillet off the heat and set the filling aside.
- In a bowl whisk together the milk and melted shortening until smooth and combined.
- In a separate large bowl, stir together the flour and salt.
- Pour the milk mixture into the flour and whisk until the ingredients are well combined and a dough forms.
- Allow the dough to rest for 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough to 1/8-inch thickness and cut out 12 circles using a round cutter or a glass.
- Place a spoonful of the filling into the center of each dough circle.
- Fold each circle in half and press the edges with a fork to seal them.
- Beat an egg in a small bowl and brush the tops of the empanadas with the egg wash.
- Arrange the empanadas on the prepared baking sheet.
- Bake in the preheated oven until they are golden brown, about 25 minutes.