Classic Chilean Empanadas

This recipe was created by Omni Hotels & Resorts in conjunction with Wines of Chile’s partner chef for Omni’s annual...
Classic Chilean Empanadas

This recipe was created by Omni Hotels & Resorts in conjunction with Wines of Chile’s partner chef for Omni’s annual “Flavors of the World” culinary series. This year’s theme is ¡Destinación Chile! and throughout December 31, 2015 guests will be able to taste authentic Chilean cuisine and wine at Omni properties throughout the US.

Ingredients

Empanada Dough

  • 2  Pounds  flour
  • 1  Teaspoon  sea salt
  • 10  Ounces  warm milk
  • 3  Ounces  vegetable oil
  • egg yolks
  • 1/2  Ounce  baking powder

Beef Filling (Pino)

  • 2  Pounds  beef brisket, braised, chopped
  • 1  Pound  onions, small diced
  • 2  Tablespoons  lard, melted
  • 8  Ounces  beef stock
  • 1  Teaspoon  paprika
  • 1  Teaspoon  ground cumin
  • 1  Teaspoon  sea salt
  • 1  Teaspoon  ground black pepper
  • hard cooked eggs, quartered
  • 1  Ounce  raisins
  • 20  black olives, quartered

Directions

Empanada Dough

Combine all ingredients in a mixer with a dough hook. Kneed on speed 1 for 5-7 minutes or until fully developed.
Refrigerate for at least 30 minutes before rolling and cutting.
Roll to 1/8” thickness and fill.
Make dough rounds 4 ½ inch

Beef Filling (Pino)

Sauté onions in melted lard until lightly caramelized. Add chopped beef and beef stock and bring to boil. Season with paprika, cumin, salt and pepper. Chill and reserve.

To assemble:
Lightly flour a work surface and roll dough to 1/8-inch thickness. Cut out 4 ½ inch dough rounds. For each empanada use 1 ounce beef, ¼ boiled egg, 3 raisins and 3 olive quarters. Add 1.25 oz of filling to one half of each dough round and brush the other half of the dough with egg yolk. (This is so the dough sticks together.) Use a fork to press and seal the edges closed.
You can either bake or deep fry empanadas. To bake, preheat oven to 400 degrees. Arrange empanadas on a baking sheet and bake for 10 minutes. Turn empanadas and bake for five minutes, until lightly browned on both sides.
To fry, heat oil in a deep fryer to 350 degrees. Fry empanadas until golden brown, six to seven minutes.

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.