Empanadas de Pino (Chilean Beef Empanadas)

Step 1

Heat oil in a large saute pan. Add the onions and saute over medium heat until softened, 2-3 minutes.

Step 2

Add the meat, cumin, paprika, salt, pepper and beef broth. Cook until the meat is cooked through, 5-7 min.

Step 3

Add the raisins and flour. Cook until thickened slightly and saucy, not soupy, 1-2 min.

Step 4

Taste your filling and adjust the salt and chili powder as desired.

Step 5

Let cool slightly before filling the empanadas. (Or prepare the filling ahead of time and refrigerate overnight.)

Step 6

Heat the milk in a small saucepan over medium heat until warm. Add the salt and shortening to the milk. Let the mixture cool slightly and add the eggs. Mix until combined.

Step 7

Place 4 cups of flour into a large bowl. Mix this warm milk mixture into the flour. Add the remaining 1 cup of flour as needed until a soft dough forms.

Step 8

Knead the dough with your hands until it is soft and easy to handle, 2--3 minutes.

Step 9

Roll the dough into a long snake and divide in into 12, evenly sized sections (golf ball size). Roll each section into a ball.

Step 10

Roll each ball into a circle ⅛ inch thick (6 inches diameter). Place 1/3 cup of filling in the upper half of each round. Place 2 olives into the filling and add ¼ of a hard boiled egg. Moisten the edge of the pastry with a little water and fold the dough over the filling, pressing the edge firmly, then twisting or crimping to seal.

Step 11

Place on an ungreased baking sheet and brush with egg wash.

Step 12

Bake in preheated 350F for 30-35 until golden. Serve hot.