Chilean Empanadas de Pino

Baked beef empanadas with onion, olives, raisins, and hard-boiled egg.

Ingredients

• Dough: 3 cups flour, 1/2 cup lard or butter, 1/2 cup warm water, 1 tsp salt
• Filling (pino): 1 lb ground beef, 3 large onions (diced), 1 tsp cumin, 1 tsp paprika, salt, pepper
• 4 hard-boiled eggs, quartered
• Black olives, raisins
• Egg wash

Method

1. Filling: Cook onions in oil 15 min until very soft. Add beef, cumin, paprika. Cook 10 min. Cool.

2. Dough: Mix flour, salt. Cut in lard. Add water until dough forms. Rest 30 min.

3. Roll dough into circles. Fill with pino, a piece of egg, an olive, a few raisins.

4. Fold, crimp edges. Brush with egg wash.

5. Bake 400°F for 25 min until golden.

What You're Practicing

• The filling must be completely cool before assembling — hot filling melts the dough.
• Chilean empanadas are baked (not fried) and are larger than Argentine empanadas.