Empanada De Chile

Ingredients

Dough

• 1 kg plain flour
• 3 cups milk, tepid
• 125 g butter, melted
• 2 tablespoons baking powder
• 1 tablespoon salt

Filling

• 300 g onions, diced
• 500 g minced meat
• 4 eggs, boiled
• 100 g olives, pitted
• 100 g sultanas
• 2 garlic cloves
• 1 teaspoon paprika
• 1 teaspoon cumin
• 200 ml oil
• 2 teaspoons salt
• pepper

Directions

1. 1

   Pre heat Oven to 180c.

2. 2

   Making the dough.

3. 3

   On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.

4. 4

   Lightly dust with some flour and then place a tea towel over your dough and let it rest.

5. 5

   Making the filling.

6. 6

   In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cummin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.

7. 7

   Assembling.

8. 8

   Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.

9. 9

   Place about 3 tbspn of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.

10. 10

    Brush a bit of egg wash on half the dough and fold the dough over like a pastie. Then twist and fold the edges together.

11. 11

    Place on a oiled tray and baste with some egg wash.

12. 12

    Bake for about 15-25 minutes, or until golden brown.

13. 13

    Then Enjoy one of Chile's most popular dishes.