Empanadas are found in kitchens and restaurants throughout Latin America.
Chilean empanadas though are not to be missed.
The most traditional Chilean empanadas recipes call for the empanada filling of Pino which is a mixture of ground beef, onions, raisins and black olives, topped with hard-boiled eggs.
- 1 lb Ground Beef
- 2 Large Onions, Minced
- 2 TBSP of Oil
- 1/2 tsp Oregano
- 1/2 tsp of Paprika
- 1/2 tsp Cumin
- 1/2 Cup Water
- 1 TBSP Flour
- 1 tsp Salt
- 1 tsp Pepper
- 3 Hard Boiled Eggs, Quartered
- 30 Raisins
- 24 Olives
- Empanada Discs
- 1/4 Cup Beef Broth
- 1 Egg, Beaten
Heat oil in a large sauté pan. Add the onions and sauté over medium heat until softened, 3 minutes. Add the meat, oregano, cumin, paprika, salt, pepper and beef broth. Cook until the meat is cooked through, about 10 minutes.
Add the flour and cook until thickened, 2 minutes.
Let cool slightly before filling the empanadas. Fill each round of dough with 2 tablespoons of beef, a slice of hard-boiled egg, black olives and raisins.
Moisten the edge of the pastry with a little water and fold the dough over the filling, pressing the edges firmly, crimping to seal. Brush the top of the empanadas with egg and water.
Bake in preheated 350°F for 30-35 until golden. Serve hot.