In homes and country houses, Chilean empanadas are an invitation to conviviality, often accompanied by a glass of red wine.
They are a delicious traditional dish that has earned a special place in the country's gastronomy.
We hope you enjoy preparing this delicious recipe together.
Baked Empanadas
Ingredients
½ kilogram of Black or sirloin steak
2 cups of Diced onion
2 Garlic cloves
2 tablespoons of Oil
¼ cup of Raisins
½ cup of Beef broth
¼ teaspoon of Aji seco (dried chili)
½ teaspoon of Aji de color (colored chili) or paprika
¼ teaspoon of Cumin
½ teaspoon of Oregano
¾ teaspoon of Salt
1 pinch of Pepper
Olives
3 Hard-boiled eggs
1 Egg, beaten
3 cups of Flour
1 teaspoon of Salt
1 teaspoon of Baking powder
⅓ cup of Melted lard or shortening
¾ cup of Warm milk
¼ cup of Water
Preparation
Step 1 : Finely dice the meat. Rinse the raisins and soak them in hot water for 1 hour, then drain.
Step 2 : In a large skillet, fry the meat in oil. Add the onion and garlic, and cook until the onion becomes slightly transparent, stirring frequently. Add the broth, cumin, oregano, salt, pepper, Aji seco, and Aji de color.
Step 3 : Let cook for 3 minutes. Remove and let cool to retain the juices, making it easier to fill the empanadas.
Step 4 : Using a rolling pin, stretch each portion of dough to about 3 mm thick and cut into discs approximately 20 cm in diameter. Slice the eggs.
Step 5 : Begin filling the empanadas by placing a spoonful of the meat mixture in the center of each disc, followed by a slice of hard-boiled egg, an olive, and a few raisins.
Step 6 : Moisten half of the edge of the dough, fold over, and seal by pinching the edges. Brush with beaten egg and poke two or three holes to prevent bursting.
Step 7 : Bake in a preheated oven at 400°F (200°C) for about 20 minutes.
Step 8 : Mix the flour with salt and baking powder. Add the melted lard, milk, and water.
Step 9 : Mix well, kneading slightly until forming a soft, non-sticky dough.
Step 10 : Let rest for half an hour, then divide into portions for easier rolling.
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