Chilean Empanadas

Name: Chilean Empanadas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 20 empanadas
Ingredients: 4 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 egg yolk; 1 egg, beaten; 1 1/2 cups milk, warm; 1 cup butter, melted; 2 tablespoons oil; 1 teaspoon paprika; 4 onions, finely chopped; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1 lb ground beef; 3 hard-boiled eggs, slice; 20 kalamata olives; 60 raisins (optional)

Submitted by Brookes Kitchen

"A favorite of my Chilean husband's."

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Ready In:: 1hr
Ingredients:: 17
Yields:: 20 empanadas

ingredients

4 cups all-purpose flour
1 tablespoon baking powder
¹⁄₄ teaspoon salt
1 egg yolk
1 egg, beaten
1 ¹⁄₂ cups milk, warm
1 cup butter, melted
2 tablespoons oil
1 teaspoon paprika
4 onions, finely chopped
¹⁄₂ teaspoon chili powder
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon oregano
1 lb ground beef
3 hard-boiled eggs, slice
20 kalamata olives
60 raisins (optional)

directions

Prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk, and butter. Mix to make a stiff dough. Divide into 20 pieces and roll each thinly into circle.
Stuffing (pino): In frying pan, heat oil with paprika and saute onions until soft. Add chili powder, oregano, cumin and salt. Add meat and mix onions, cook until it is no longer pink.
Prepare empanadas: place a spoonful of stuffing on half of each dough circle; add a slice of egg, 1 or 2 olives, and a 3 raisins (optional). Fold dough over filling. Wet the edge with milk.
Bake at 400 degree oven lightly browned.