Chilean Empanada recipe
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Ingredients
- 1 tablespoon butter 1 large onion, chopped 1 teaspoon minced garlic 1 teaspoon dried oregano 1 teaspoon cumin ½ teaspoon salt ½ teaspoon ground black pepper 1 pound ground pork 3 hard-cooked eggs, chopped 1 cup raisins 1 cup chopped black olives 1 cup water 1 teaspoon cornstarch 1 cup lukewarm milk 1 cup shortening, melted 5 cups all-purpose flour 2 teaspoons salt 2 eggs, beaten
Nutrition Info
- 530.2 caloriescarbohydrate: 54.2 gcholesterol: 112.7 mgfat: 27.9 gfiber: 2.6 gprotein: 16.1 gsaturatedFat: 8.1 gservingSize: -sodium: 653.3 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Chilean Empanada
Directions
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Melt the butter in a large skillet over medium heat, cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more, drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl, pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Place the dough onto a lightly-floured board and roll to about 1/8-inch thick, cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
Bake in the preheated oven until golden brown, about 25 minutes.