Ingredients
Empanada Dough:
- 4 cups flour
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 12 tablespoons chilled lard or vegetable shortening
- 2 tablespoons chilled unsalted butter
- 2 egg yolks
- 1 cup water
Beef Filling:
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 large onions, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon paprika
- 1 cube beef bouillon
- 1/4 cup hot water
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons flour
- 1/2 cup raisins
- 1/2 cup black olives, chopped
For Assembly:
- 2 hard-boiled eggs, sliced
- 1 egg yolk
- 2 tablespoons milk
Instructions
- Make the Dough: Sift the flour into a bowl and stir in 1 teaspoon salt and all the sugar. Mix in the chilled butter and lard (or shortening) using a pastry cutter or two knives until incorporated. Whisk the egg yolks with 1 cup water, then gradually add about half of this mixture into the flour blend, stirring gently until dough starts to come together. Knead the dough, adding more water-egg mixture as needed to create a smooth dough that is somewhat soggy initially. Cover with plastic wrap and refrigerate for about 1 hour or up to 2 days until soft and pliable.
- Prepare the Beef Filling: Heat vegetable oil and butter in a skillet over medium-low heat. Add finely chopped onions and cook, stirring frequently, until softened and fragrant. Stir in minced garlic and cook for an additional minute. Add ground beef along with cumin, chili powder, paprika, dissolved beef bouillon in hot water, salt, and pepper. Brown the beef thoroughly while stirring and breaking up the meat. Sprinkle flour over the mixture and cook for 2-3 more minutes. Remove from heat and fold in raisins and chopped black olives. Allow filling to cool completely before use.
- Assemble Empanadas: Preheat oven to 350°F (175°C) and prepare a baking sheet. Divide dough into golf ball-sized portions and let rest for 5 minutes. Roll each ball on a floured surface into a 6-inch circle about 1/4 inch thick. Place 1 tablespoon of beef filling and one slice of hard-boiled egg in the center. Moisten edges with water, fold dough over to form a semi-circle, and press edges to seal. Fold edges inward once more and press firmly to reinforce sealing. Mix egg yolk with milk and brush over each empanada. Bake for 25-30 minutes or until golden brown.
- Freeze for Later: To freeze assembled empanadas, place them on a baking sheet and freeze individually for at least 6 hours to prevent sticking, then transfer to freezer bags. They can be stored frozen for up to 3 months. When ready to bake, thaw at room temperature for 30 minutes, apply egg wash if needed, and bake at 350°F for 35-40 minutes until golden and heated through.
Notes
- The dough will feel slightly soggy at first but firm up after chilling, so resist adding too much flour during kneading.
- Using lard or shortening in the dough helps achieve a flaky texture.
- Allow the beef filling to cool completely before assembling to prevent dough from becoming soggy.
- Freezing empanadas individually before bagging ensures they keep their shape and do not stick together.
- Adjust seasoning to your taste; some like a little extra cumin or paprika for deeper flavor.
- Prep Time: 35 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Chilean
