Chilean Empanadas

Name: Chilean Empanadas
Ingredients: 4 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 egg yolk; 1 egg, beaten; 1 1/2 cups milk, warm; 1 cup butter, melted; 2 tablespoons oil; 1 teaspoon paprika; 4 onions, finely chopped; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1 lb ground beef; 3 hard-boiled eggs, slice; 20 kalamata olives; 60 raisins (optional)

17 ingredients

4 steps

Ingredients

4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg yolk
1 egg, beaten
1 1/2 cups milk, warm
1 cup butter, melted
2 tablespoons oil
1 teaspoon paprika
4 onions, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 lb ground beef
3 hard-boiled eggs, slice
20 kalamata olives
60 raisins (optional)

Directions

1

Prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk, and butter. Mix to make a stiff dough. Divide into 20 pieces and roll each thinly into circle.
2

Stuffing (pino): In frying pan, heat oil with paprika and saute onions until soft. Add chili powder, oregano, cumin and salt. Add meat and mix onions, cook until it is no longer pink.
3

Prepare empanadas: place a spoonful of stuffing on half of each dough circle; add a slice of egg, 1 or 2 olives, and a 3 raisins (optional). Fold dough over filling. Wet the edge with milk.
4

Bake at 400 degree oven lightly browned.