Chile - Empanadas de Horno
I haven’t been active lately because work has been cray cray the last week. And this past weekend I celebrated my birthday, which is today. 31 years old means 31 empanadas for me to eat aha.
I’m posting empanadas because the recipe will be up on the blog first thing in the morning!
These are amazing and the pastry is absolutely flakey and really easy to make. A must for any party - I might actually make these for a potluck. These normally ask for rough chopped olives, but I finely mince them and mix into the meat so I don’t have to deal with the texture aha. But I do love that these use quartered eggs inside! Also, the one negative is that they definitely need some sort of dipping sauce! But still a must try!
Despite including olives (not a fan), the filling was insanely good. The dough, flaky. NO SOGGY BOTTOMS! However, the bf and I both agreed it needed some sort of hot sauce or salsa to accompany the empanada. I cheated and used a bowl as my stencil LOL, not sorry. I also thought I overstuffed them, but turns out, the dough still stretched when I tried to seal them, so overstuffing wasn’t an issue!
1 cup milk
1 teaspoon salt
1/2 cup butter
1/2 cup shortening
5 1/2 cups flour
Pino Beef Filling
1 pound ground beef
1 tablespoon cumin
5 tablespoons oil
4 yellow onions, finely chopped
1 tablespoon paprika
1/4 cup beef broth
3 tablespoons raisins
Salt and pepper
1 tablespoon flour
3 chili peppers (optional)
12 black olives, cut in half or roughly chopped
3 hard boiled eggs, quartered
In a small pan, mix the salt and milk until just lukewarm. Remove from the heat and mix in egg, butter and the shortening. Keep stirring until it’s all well-mixed.
In a bowl, add the flour and make a well in the middle. Slowly add the liquid mixture and work the dough. Knead the dough for several minutes until it’s all incorporated. Divide into 12 equal sections, if possible.
In a bowl, mix the ground beef with the cumin and let it sit for at least half an hour. In a separate bowl, soak the raisins in the beef broth as well.
In a skillet on medium heat, add oil. When ready, add the onions and sauce for about 5-7 minutes. Add the meat and give it a good mix. Set the heat to low and season with paprika, salt, and pepper. Cook until the meat is no longer pink.
Add the raisins with the broth to the skillet and dust with flour. You want the consistency to be saucy. If you’re using chilis, add them now too. You’ll use the olives and eggs when you’re ready to assemble.
Next, roll out each ball to about 1/8-inch thick. The original instructions say to use an 8-inch cake pan to trace a circle for a perfect circle, but I used a ramekin to make smaller portion sizes.
It also says to use about 1/2 cup filling for each, but I used a few tablespoons instead because of the smaller empanadas. Stuff one olive into the filling and add a quartered egg. I chopped the olive to mix into the filling because I’m not the biggest fan of olives.
Dip your finger in a cup of water and rub along the edge of the pastry. Fold the dough and press firmly. There are different ways to fold the empanadas - a rectangle apparently being the most traditional! I used a fork to make indentions. You can also fold them into the shape of a triangle.
Make sure to press hard though because we don’t want any of the filling to spill out! But with a fork or toothpick, you want to poke a hole for some of the steam to release from inside the empanada. Next, brush the top with a mixture of egg yolks and milk so that it will brown nicely in the oven. Place the empanadas on an oven-safe baking pan.
Preheat the oven at 400 degrees. When ready, add the empanadas in the oven for about 30-35 minutes. The empanadas should be nicely golden. Serve how and serve with your favorite type of salsa, chimichurri sauce, or a nice chutney!
Recipe adapted from Tasting Chile.