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home > recipes > meat > chilean empanadas
from NC, US Dough: 3 cups flour 2 T. shortening warm salted water In a big bowl mix flour with shortening. Slowly add enough water to mix dough thoroughly. Dough should not be sticky. You may need to add more flour if needed. Filling: (It tastes better if you do this the night before baking) about 250 grams ground beef (lean) 2 yellow onions (diced finely) 1 T. chile powder olives and raisins (one or two per empanada) hard boiled eggs (I cut up one egg into several wedges, one wedge per pie) 1/4 cup broth spices (salt, pepper, cumin, oregano, etc.. to taste) 1 T. flour Fry the ground beef and drain off the fat. Saute the onions until clear. Mix and cook on low with spices, broth and flour to thicken. Let stand refrigerated overnight. Roll out dough as if you were making tortillas, but not too thin. Place about one T. of the filling on half of dough circle. Add olive, raisin, and hard boiled egg wedge. Close circle and seal by curling edges together. Brush empanadas with a milk/egg mixture. Bake at med. to low heat until golden brown. Serve with a good tomato and onion salad, and a good red wine.

Chilean Empanadas


average rating = 5 stars(5.00001 comment available)
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list all recipes for MEAT (1007)
list all South American recipes (79)
list all recipes by MONICA.WAUGH (1)


   

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keyword: chilean
keyword: empanadas
ethnicity: south american
recipes for meat
recipes by Monica.Waugh
Email Address:
(posted October 5, 2005)

from NC, US

Dough:
3 cups
flour
2 T.
shortening
warm salted water

In a
big bowl mix flour with shortening. Slowly add enough water to mix dough thoroughly. Dough should not be sticky. You may need to add more flour if needed.

Filling:
(It tastes better if you do this the night before
baking)

about 250 grams
ground beef (lean)
2 yellow onions (diced finely)
1 T.
chile powder
olives and raisins (one or two per
empanada)
hard boiled
eggs (I cut up one egg into several wedges, one wedge per pie)
1/4 cup
broth
spices (salt, pepper, cumin, oregano, etc.. to taste)
1 T.
flour

Fry the ground
beef and drain off the fat. Saute the onions until clear. Mix and cook on low with spices, broth and flour to thicken. Let stand refrigerated overnight.

Roll out dough as if you were making tortillas, but not too
thin. Place about one T. of the filling on half of dough circle. Add olive, raisin, and hard boiled egg wedge. Close circle and seal by curling edges together. Brush empanadas with a milk/egg mixture. Bake at med. to low heat until golden brown. Serve with a good tomato and onion salad, and a good red wine.



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from Texas, United States wrote:0  0

It's awsome! You have to try this recipe if you like meat + Empanadas. Make it at home for friends and family! It's so good you'll eat lots and love them too!
5 starsOctober 12, 2005


 
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