Baked Empanadas

Cooking Chilean

Ingredients for Baked Empanadas

For the dough:

• 4 cups all-pourpose flour
• 1 tablespoon baking powderSalt
• 1 egg yolk
• 1 whole egg, beaten
• 1 1/2 cups warm milk
• 1 cup shortening, melted

For the stuffing or pino:

• 2 tablespoons oil
• 1 teaspoon paprika
• 4 onions, finely chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• - Salt
• 1 lb. ground beef
• 3 hard-boiled eggs, sliced
• 20 black olives
• 40 large raisins

Preparation of Baked Empanadas

1. For the dough: sift the flour, baking powder and salt. Add the yolk, beaten egg, milk and melted shortening. Mix to make a stiff dough. Divide into 20 pieces. Roll each thinly into a circle. Put a spoonful of the stuffing on half of the circle and fold over. Wet the edge with milk, fold over again to make a border. Bake in a 400º oven until cooked and lightly browned.

2. For the stuffing or pino: in a frying pan heat the oil with the paprika and sauté the onions until soft. Add the chili powder, oregano, cumin and salt. Add the ground meat and mix with the onions. Cook until the meat is no longer pink, but do not let brown. Reserve until the next day.

3. Fill the empanadas and add the slices of egg, raisins, and olives divided between the 20 empanadas. Fold over the dough as described above. If you like them shiny, paint with a glaze made of 1 egg beaten with 2 tablespoons of milk before putting them in the oven.