CHILEAN EMPANADAS

An empanada; also called pastel in Brazilian Portuguese and pate in Haitian Creole is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America, the Southwestern United States, and parts of Southeast Asia. Empanadas trace their origins to Galicia (Spain), Portugal and León (France) and first appeared in medieval Iberia during the time of the Moorish invasions. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread. 

Serves 12 large
120 minutes


Ingredients

Empanada dough

• 4 cups (512 g) flour
• 2 tsps salt
• 3 tbsps sugar
• 14 tbsps butter, chilled
• 1 cup (250 ml) water
• 2 egg yolks

Filling

• 1 tbsp vegetable oil
• 1 tbsp butter
• 3 large onions, chopped
• 454 g ground beef
• 2 tsps cumin
• 1 tsp chile powder
• 1 tbsps paprika
• 1 beef bouillon cube, dissolved in 1/4 cup hot water
• 2 tbsps flour
• 1/2 cup (1 dl) raisins
• 1/2 cup (1 dl) chopped olives
• 2 hard boiled eggs, sliced
• 1 egg yolk
• 2 tbsps milk

Method

1. Sift the flour into a bowl, then stir in the salt and the sugar. 
2. Blend the butter into the flour mixture until fairly well blended.
3. Whisk the egg yolks with the water. 
4. Stir in the water/egg mixture, a little at a time, and keep kneading until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
5. Cover the dough with saran wrap and refrigerate for about 1 hour or overnight in the refrigerator. (The dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain).
6. Meanwhile, sauté the onions and garlic in the vegetable oil and butter until softened. 
7. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
8. Cook the beef, stirring and crumbling the meat, until browned. 
9. Add the flour and continue to cook for 5-10 minutes more. 
10. Remove the meat mixture and let cool, then add the raisins and the olives.
11. Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. 
12. On a floured surface, roll each ball of dough into a 15 cm diameter circle, about 0,5 cm thick. 
13. Add 1-2 tbsps of the beef filling and a slice of hard boiled egg to the middle of the circle. 
14. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
15. Seal the edges by pressing down with your fingers. 
16. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with a fork to seal.
17. Mix the egg yolk with the milk, and brush the empanadas with the mixture.
18. Bake at 175 ° C  for 25-30 minutes, or until golden brown.