It could be said that empanadas are a symbol of Chilean gastronomy as a whole. They are enjoyed at breakfast, lunch, or dinner, and can be prepared simply or elaborately, with ingredients that delight the palate.
They have been part of Chilean culinary culture for generations.
Their origin dates back to the colonial era, when Spanish colonizers fused their culinary techniques with local ingredients.
Chilean Empanadas
Ingredients
250 grams of Charqui (dried meat)
¼ cup of Butter
2 tablespoons of Oil
1 Large onion, finely chopped
1 teaspoon of Aji color or sweet paprika
½ teaspoon of Ground cumin
1 pinch of Salt
3 cups of Flour
½ teaspoon of Baking powder
½ teaspoon of Salt
½ cup of Melted lard
¼ cup of White wine
Frying oil
1 pinch of Pepper
Preparation
Step 1 : Let's start with the filling: Charqui is a type of dehydrated meat typical of the Andean and southern regions of America, used since pre-Columbian times to preserve meat for long periods.
Step 2 : Place the charqui in a pot and cover with cold water; bring to a boil and cook for 20 minutes.
Step 3 : Remove from heat, strain the charqui, shred the meat, and set aside; reserve the cooking liquid.
Step 4 : In a separate skillet, heat the butter with oil over medium heat and sauté the onion until golden.
Step 5 : Add the reserved charqui, aji color, cumin, salt, and pepper; mix well and add a little of the cooking liquid if it looks very dry.
Step 6 : Remove from heat and refrigerate, preferably from one day to the next.
Step 7 : To prepare the empanada dough: On a smooth surface, sift the flour with baking powder and salt, making a well in the center. Add the butter, wine, and a bit of warm water.
Step 8 : Using a wooden spoon, quickly combine all ingredients, adding enough warm water until a dough forms; knead vigorously for 5 minutes until smooth and flexible.
Step 9 : Wrap the dough in a kitchen towel to keep warm and let rest for 15 minutes.
Step 10 : To assemble the empanadas: Divide the dough into 12 equal portions. Working with one at a time, roll out the dough into a circle about 22 cm in diameter and ½ cm thick.
Step 11 : Place a spoonful of charqui filling in the center of each circle and fold the dough over the filling, forming an empanada; set aside.
Step 12 : In a small pot, heat enough oil over medium heat and fry the empanadas a few at a time until golden.
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