Empanadas Recipe | Receta Empanadas
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.
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.