Empanada De Chile

By mahto

Ingredients

• Dough
• 1 kg plain flour
• 3 cups milk, tepid
• 125 g butter, melted
• 2 tablespoons baking powder
• 1 tablespoon salt
• Filling
• 300 g onion, diced
• 500 g minced meat
• 4 egg, boiled
• 100 g olives, pitted
• 100 g sultana
• 2 garlic clove
• 1 teaspoon paprika
• 1 teaspoon cumin
• 200 ml oil
• 2 teaspoons salt
• pepper

Preparation

Step 1

Preheat Oven to 180c.

Dough:On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.Lightly dust with some flour and then place a tea towel over your dough and let it rest.

Making the filling:In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cumin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.

Assembling:Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.

Place about 3 tbsp of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.Brush a bit of egg wash on half the dough and fold the dough over like a pastries. Then twist and fold the edges together.Place on a oiled tray and baste with some egg wash.Bake for about 15-25 minutes, or until golden brown.