Ingredients: |
Ingredients: Dough (or use Pillsbury pie crust)
3 cups all-purpose flour
1 tsp. coarse salt
1 stick butter at room temperature cut into bits
2 egg yolks
2 Tbsp tarragon vinegar or white wine vinegar
9 Tbsp cold water
Filling
1 Tbsp olive oil mixed with 1 tsp. paprika and 1/8 tsp. cayenne
2 Tbsp butter
2 medium, onions finely chopped
½ lb. lean ground beef
¼ tsp. dried oregano
2 tsp Kosher salt
1 bay leaf
½ cup beef stock
3 TBS. raisins or more
8 black olives or more, pitted and chopped
1 hard-boiled egg, chopped
Glaze
1 egg yolk
1 whole egg
1 TBS. cold water
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Directions: |
Directions:1. Sift the flour and salt into a bowl. Add the butter, egg yolks and vinegar and mix quickly and thoroughly with your fingertips until all ingredients are well incorporated. Add 5 Tbsp of the water and continue mixing, adding just enough of the remaining, a little at a time, to make a firm dough. Refrigerate until ready to use. OR, USE REFRIGERATED PIE CRUST
2. For the filling, heat the oil and butter in a sauté pan. Add the onions and sauté over medium heat until light brown around the edges, about 5 minutes. Add the beef, oregano, salt and bay leaf and cook until all the liquid has evaporated. Add the stock and continue cooking until the stock has almost – but not quite – evaporated. Mix in the raisins, and olives. Remove from heat and let cool. Stir in the chopped hard-boiled egg. Salt to taste.
3. Preheat oven to 375 degrees.
4. On a floured board, roll out dough about 1/8 inch thick. shaping it into a 16 inch square. Cut out circles about 5 inches in diameter. Knead and re-roll the scraps and cut into additional circles. Place a heaping tablespoon of the meat filling about ½ inch from the edge of each circle. Brush the border of the circle with water. Fold the dough over to form a half moon, pressing the edges to together and seal together using the tines of a fork. Prick the top of the empanada once or twice with a fork. Repeat this process with the remaining circles.
5. Make the glaze by beating the egg yolk and egg with the water.
6. Spread parchment paper on a baking sheet. Arrange the empanadas on top and brush with the glaze. Bake for 30 minutes or until golden. |
Personal
Notes: |
Personal
Notes: We adopted our daughter Kate in 1991 from Santiago, Chile when she was 2 months old. After very busy days of going to courts, doctors and government offices, it was a relief to pick up some empanadas for dinner. Many South and Latin American countries have their own unique versions. This recipe is adapted from a South American cookbook, and we have made them many times.
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This recipe for Chilean Empanadas (Caldudas) is from