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Chilean Empanada
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious Chilean empanadas filled with savory ground pork, hard-boiled eggs, sweet raisins, and tangy black olives. Yield: 12 baked pastries.
Ingredients:
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 pound ground pork
  • 1 cup raisins
  • 1 cup chopped black olives
  • 3 large hard-cooked eggs, chopped
  • 1 cup water
  • 1 teaspoon cornstarch
  • 1 cup lukewarm milk
  • 1 cup shortening, melted
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 2 large eggs, beaten
Instructions:
  • In a large skillet over medium heat, melt butter. Saute onion, garlic, oregano, cumin, salt, and pepper until onion is golden brown, around 5-7 minutes. Add pork and cook until fully browned and crumbly, about 7-10 minutes. Remove excess fat. Mix in raisins, olives, and hard-cooked eggs.
  • Combine water and cornstarch in a small bowl, then pour the mixture into the skillet. Stir until the sauce thickens, then remove from heat and set aside.
  • Combine the milk and melted shortening in a bowl until smooth. In a large bowl, mix the flour and salt. Pour the milk mixture into the flour mixture and stir until a dough forms. Allow the dough to rest for 10 minutes before proceeding.
  • Preheat the oven to 400°F (200°C), then prepare a baking sheet with parchment paper.
  • Roll out dough on a floured surface until 1/8 inch thick. Cut out 12 circles using a cookie cutter or glass. Place filling in center of each circle. Fold in half and seal edges with a fork. Brush with beaten egg and arrange on baking sheet.
  • Simply bake until golden brown, around 25 minutes in the preheated oven.

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