Baked Empanadas

Recipes of Other Dishes

Chilean Cooking

Ingredients 20 empanadas

For the beef filling

• 2 lbs stew beef, minced
• 4 tablespoons lard
• 5 onions, finely chopped
• 2 teaspoons hot sauce
• 2 tablespoons sweet paprika
• Salt, pepper, and cumin

For the dough

• 2 lbs flour, sifted
• 7 tablespoons lard, melted
• 1 teaspoon sweet paprika
• Salt and pepper

For the filling

• 20 black olives,
• 40 raisins,
• 4 hard boiled eggs, sliced

Preparation

1 The beef filling: Fry the beef and onions in lard for 5 minutes. Add seasoning ingredients, let cool and refrigerate.

2 The dough: Prepare a brine with 1 pint hot water, mix all the ingredients well and knead well. Divide into small balls and roll out on a floured surface to 1/12inch thick. Cut into 6-inch rounds.

3 In the center of each round, place 2 tablespoons of beef filling, 1 olive, 2 raisins, and a piece of hard-boiled egg. Moisten the edges with warm water and fold in half. Press the edges together so that the dough thins. Bake in a pre-heated medium oven for 15 minutes.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

The doughy trust is soft and pliable, but firm enough to handle the juicy meat filling and its mix of flavors that are both salty and sweet. The sweetness comes from the onions and raisins. It all combines very well with a varietal Carménére from Colchagua, where we recreate the sweet flavors of the dish. It would also work well with a vigorous and fruity young Cabernet