Classic Chilean Empanadas

4 from 1 ratings

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.

Servings

servings

Ingredients

2 pound flour
1 teaspoon sea salt
10 ounce warm milk
3 ounce vegetable oil
3 egg yolks
1/2 ounce baking powder
2 pound beef brisket, braised, chopped
1 pound onions, small diced
2 tablespoon lard, melted
8 ounce beef stock
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
5 hard cooked eggs, quartered
1 ounce raisins
20 black olives, quartered

Directions

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
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.