Chilean Empanada Recipe
Ingredients to make Chilean Empanada:
- 1 kilo flour (without baking powder)
- 1/2 kg. hand-chopped very finely not ground beef
- 200 grams butter
- 2 large onions, finely chopped
- 20 raisins
- 12 black olives
- 3 hard-boiled eggs, quartered
How to make Chilean Empanada:
- The pine (stuffed) the minced meat is fried in a frying pan with enough oil (4 tablespoons more or less); paprika is added, complete dressing. In a large frying pan, or pot, cook the onion well for 4 minutes. When it is cooked, the meat is added. It is left over low heat; raisins are added. Let it cool. The dough Melt the butter in a pan. In a pot, put 1 glass of water and salt.
- A hot brine is made, until it boils; butter and brine are poured into the flour. It stirs well. Once it is well incorporated, it is kneaded and stretched.
- let it rest for a couple of minutes, then cut it in half. From that half, cut 6 mounds, use them until they are approximately the size of a dessert plate.
