Chilean Empanadas with David Ashen.

Transport your taste buds to the vibrant streets of Chile with our latest culinary adventure. Today, we're diving into the heart of Chilean cuisine as we uncover the secrets of crafting mouthwatering Chilean Empanadas. These delightful hand-held pastries encapsulate a rich tapestry of flavors, combining savory ground beef, the subtle sweetness of raisins, the briny tang of black olives, and the warm embrace of aromatic spices, all enveloped in a tender, flaky pastry crust. Join us on this gastronomic journey as we walk you through the steps to create these iconic empanadas, each bite a delicious tribute to Chilean tradition and culture.🍴🇨🇱

Ingredients:

For the Dough:

• 4 cups all-purpose flour

• 1/2 cup (1 stick) unsalted butter, chilled and diced

• 1/2 cup lard or vegetable shortening

• 1 teaspoon salt

• 1 egg

• 1/2 cup ice water

For the Filling:

• 1 lb. ground beef

• 1 medium onion, finely chopped

• 2 hard-boiled eggs, chopped

• 1/2 cup pitted black olives, chopped

• 1/4 cup raisins

• 2 teaspoons paprika

• 1 teaspoon ground cumin

• Salt and pepper to taste

Step by step:

Prepare the Dough:

1. In a large mixing bowl, combine the flour and salt.

2. Add the diced butter and lard or shortening. Use your fingers to rub the fat into the flour until it resembles coarse crumbs.

3. In a separate small bowl, beat the egg, and then add it to the flour mixture. Mix well.

4. Gradually add the ice water, a little at a time, until the dough comes together. You may not need all the water.

5. Knead the dough for a few minutes until it's smooth and elastic. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

1. In a skillet, cook the ground beef over medium-high heat until it's browned. Drain any excess fat.

2. Add the chopped onion and cook until it's softened.

3. Stir in the paprika, ground cumin, salt, and pepper. Cook for another couple of minutes.

4. Remove the skillet from the heat, and then stir in the chopped hard-boiled eggs, olives, and raisins. Mix well.

Assemble the Empanadas:

1. Preheat your oven to 375°F (190°C).

2. Roll out the chilled dough on a floured surface to about 1/4 inch thickness.

3. Using a round cutter or a small plate, cut the dough into circles, each about 6-7 inches in diameter.

4. Place a spoonful of the filling mixture in the center of each dough circle.

5. Fold the dough over the filling to create a half-moon shape. Seal the edges by crimping with a fork or by pinching and folding the edges.

Bake the Empanadas:

1. Place the empanadas on a baking sheet lined with parchment paper.

2. Beat an egg and brush it over the tops of the empanadas for a golden finish.

3. Bake in the preheated oven for about 25–30 minutes, or until they are golden brown.

Serve:

Let the empanadas cool for a few minutes before serving. Enjoy your delicious Chilean empanadas as a delightful snack or meal!

These Chilean empanadas are a perfect combination of savory and sweet flavors, making them a delightful treat for any occasion.