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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size. Ingredients:
1 tablespoon butter |
1 large onion, chopped |
1 teaspoon minced garlic |
1 teaspoon dried oregano |
1 teaspoon cumin |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 pound ground pork |
3 hard-cooked eggs, chopped |
1 cup raisins |
1 cup chopped black olives |
1 cup water |
1 teaspoon cornstarch |
1 cup lukewarm milk |
1 cup shortening, melted |
5 cups all-purpose flour |
2 teaspoons salt |
2 eggs, beaten |
Directions:
1. Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
2. Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
3. Preheat an oven to 400 degrees F (200 degrees C).
4. Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
5. Bake in the preheated oven until golden brown, about 25 minutes.
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