We were lucky enough to be given a private empanada cooking lesson from our Chilean friends in Valparaíso. We needed something to do while we waited for our car to sell…Read about our experiences buying and selling a car in Chile.
The verdict: these empanadas came up a treat! Some of the best in Chile. Our Chileno friends complained that there was not enough onion… we disagreed and thought it was a welcome break from the onion dominated versions we usually found on the streets. And we broke the raisin rule of only one raisin per empanada – we went wild with them – add as many as you like!
Recipe credits: Our Chilean friends Katy and Mauro
Preparation time: 2 hours
Cooking time: 20-30 minutes
Makes : 12-14
2kg plain flour
250g butter, melted
1 Tbsp. of salt
1 large egg, lightly beaten (egg wash)
- Mix half of the melted butter into the dry ingredients (flour and salt), then slowly add the remaining butter and use your hands to begin forming the dough.
- Once the dough takes shape, gather it together and place a depression in the middle of the mound. Pour in hot water and work into the dough until it takes shape.
- Continue the process and add enough water without allowing the dough to become sticky.
- Knead the dough until it becomes homogenous.
- Test the saltiness of the dough by having a tiny nibble of it – it should be a little on the salty side.
4-5 medium onions, finely diced
3 garlic cloves, finely chopped
1 Tbsp. paprika
1/3 cup olive oil
3 bay leaves
250ml dry white wine
1kg beef mince
A handful of raisins
4 eggs, hard-boiled and quartered
14 large black kalamata olives
Salt to taste
- Add the onions, garlic, paprika and oil into a large pot and gently fry until the onions have become soft and transparent.
- Add the mince and stir until browned.
- Add wine and bay leaves, simmer for 5 minutes and add salt to taste. Set the mixture aside to cool down.
- Preheat the oven to 180°C.
- Separate the dough into 12-14 balls (about the size of a small fist).
- Roll out each portion to approximately 5mm in thickness.
- Place an entree sized plate (approximately 15cm diameter) upside down on the dough and cut around the plate.
- Fill each round with some of the mixture, include a dessertspoon of liquid as well as an olive, raisin and quarter boiled egg (exactly how much mixture to use may take some practice – you want as much possible without tearing the dough when you close the empanada).
- Close the empanada by first placing a small amount of water around the rim of the dough. Fold the dough in half. Use al little more water to fold the top over followed by the sides.
- Place all the finished empanadas on an oven tray and lightly brush them with the egg wash.
- Bake for 20-30 minutes until the dough is cooked and golden in colour.