Chilean Empanadas

submitted by Monica.Waugh
from NC, US

Dough:
3 cups flour
2 Tbsp shortening
warm salted water

In a big bowl mix flour with shortening. Slowly add enough water to mix
dough thoroughly. Dough should
not be sticky. You may need to add more flour if needed.
Filling:
(It tastes better if you do this the night before baking)

about 250 grams ground beef (lean)
2 yellow onions (diced finely)
1 Tbsp chile powder
olives and raisins (one or two per empanada)
hard boiled eggs (I cut up one egg into several wedges, one wedge per pie)
1/4 cup broth
spices (salt, pepper, cumin, oregano, etc.. to taste)
1 Tbsp flour

Fry the ground beef and drain off the fat. Saute the onions until clear.
Mix and cook on low with spices,
broth and flour to thicken. Let stand refrigerated overnight.
Roll out dough as if you were making tortillas, but not too thin. Place
about one Tbsp of the filling on
half of dough circle. Add olive, raisin, and hard boiled egg wedge. Close
circle and seal by curling
edges together. Brush empanadas with a milk/egg mixture. Bake at med. to
low heat until golden brown.
Serve with a good tomato and onion salad, and a good red wine.


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