The empanada is a traditional turnover pie. The variations are as follows: de horno-baked, frito-fried, de
pino-with a meat and onion filling, de queso-cheese, de mariscos-seafood. This is a Chilean empanda recipe
that you can learn to make the empanada dough and the filling. You can also substitute the beef for another to your liking.
• 3 Cups all-purpose flour
• 1 Teaspooon Baking powder
• 1 Teaspoon of salt
• 1/4 Cup Lard or shortening
• Milk, water or broth 1/2 to 3/4 cup, as needed
• 2-3 Tablespoons of oil
• I minced onion
• 2-3 clove minced garlic
• 1 Pound of ground beef
• 1 Tablespoon of Paprika
• 1 Teaspoon of Cumin seed
• 1 Teaspoon of Oregano
• 1 cup vegetable stock
• 1 Tablespoon of Flour
• 1/2 Cup raisins
•1/4 Cup Black or Green pitted Olives, chopped
Mix flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers to break it up into small pieces. If oil, stir it in.
Stir in just enough milk, water or broth to form a kneadable ball. Remove it to a floured board and knead for about 5-10 minutes until it is silky smooth. Add a little flourto make less sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
Heat the oil in a saute pan over medium flame. Saute the onions until they turn translucent. Add the garlic, paprika, cumin and oregano and sautÈ 1-2 minutes more. Add the ground beef, salt and pepper and saute, breaking up the beef until it is cooked through.
Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes till thickened. Adjust seasoning, remove from heat and set aside to cool.
Preheat your oven to 375∞F. Cut the dough into 12 equal portions. Lightly flour a work surface and roll each portion into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
Brush tops with an beaten egg whites. Bake for 30-40 minutes till browned on top.