Chilean meat empanada recipe

Ingredients to make Chilean Meat Empanada:

Dough:

• 1 kilogram of flour

• 2 dessert spoons of baking powder

• 200 grams of lard

• 1 teaspoon salt

• 1 unit of Egg

• ½ liter of milk

Filling:

• ½ kilogram of ground beef

• 1 kilogram of onion

• 1 glass of white wine

• 5 tablespoons of oil

• 4 units of boiled eggs

• 1 handful of olives

• 1 handful of sweet raisins

• 1 pinch of colored chili

• 1 pinch of salt

• 1 pinch of complete dressing

How to make Chilean Meat Empanada:

To prepare the dough for the Chilean empanada, you will start by mixing the flour with the salt and the baking powder on a kneading surface.

Make a circle with the flour and put in the center the warm butter previously melted in a pan; then add the egg and milk slowly to start mixing gently with your hands until you achieve a more homogeneous mass.

Let the dough rest for a few minutes and continue kneading. If the consistency is too dry, it continues to be softened with milk, and if we have added too much milk, we can add more flour. After kneading, we take out pieces of dough and make spheres to knead again and make discs of dough (up to 25 cm in diameter).

Next we will prepare the filling for our Chilean pine or meat empanadas. Finely chop the onion and fry over medium heat for 20 minutes, stirring and incorporating the wine, then season to taste and add the condiments.

Tip: To make the onion more digestible and not repeat, it is recommended to wash it and boil it for about 10 minutes before adding it to the meat.

With all the ingredients already in the pan, add the minced meat and cook over medium heat until just cooked through, about 5 to 7 minutes.

Tip: To make the authentic Chilean recipe, instead of using ground meat, use minced or chopped meat.

Then, on each disk of dough put a little meat, an olive, a piece of egg and two raisins. Remember that the egg for the meat is already cooked (hard) and you have to cut it into pieces. Keep in mind that when placing the meat on the discs of dough, you must drain it a little to remove excess liquid.

Tip: If you want a more intense flavor, you can make the pine mixture and refrigerate it for a day before you make the empanadas.

Close the disc and pass a brush of water on the joint to prevent it from opening during cooking. To finish preparing the meat empanadas, we cover them with beaten egg yolks and give them a couple of punctures so that later they do not accumulate air when baking. Finally, preheat the oven to 200º and put the empanadas for about 20-30 minutes until golden brown. Serve them and accompany them with a traditional Chilean disco sour.