These Chilean empanadas are filled with a mixture of ground pork, hard-cooked eggs, raisins and black olives.
Alicia Moore Lutz
1 tablespoon butter
1 large onion, diced
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
450g pork mince
3 hard-cooked eggs, diced
1 cup raisins
1 cup chopped black olives
1 cup water
1 teaspoon cornflour
1 cup lukewarm milk
1 cup shortening, melted
5 cups plain flour
2 teaspoons salt
2 eggs, beaten
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Directions Preparation:20min › Cook:40min › Extra time:10min › Ready in:1hour10min
Melt the butter in a large frying pan over medium heat then 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 then drain the fat from the frying pan.
Stir the eggs, raisins and olives into the mixture. Whisk the water and cornflour together in a small bowl. Pour into the frying pan and stir until the liquid thickens. Remove from heat and set aside.
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.
Preheat an oven to 200 degrees C.
Place the dough onto a lightly-floured board and roll to about 6mm 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.
Bake in the preheated oven until golden brown, about 25 minutes.