Recipe: Empanadas Chilenas

  • Updated: March 8, 2006 - 2:43 PM

EMPANADAS CHILENAS

EMPANADAS CHILENAS

Makes 20.

Note: Adobo seasoning is available in the international or Latin sections of many supermarkets, as well as in Latin markets. This recipe was adapted from one provided by Sergio Coll.

Filling:

• 1 lb. lean ground beef

• 1 yellow onion, chopped

• 1 clove garlic, peeled and mashed

• 1 tsp. cumin

• 2 tbsp. adobo seasoning (see Note)

• 4 c. unbleached flour

• 1 c. (or more) chicken broth

1/2c. vegetable shortening

• 4 hard-cooked eggs, sliced

• 20 pitted black olives (save some of the juice for dough-making process)

1/2c. raisins

Directions

Grease or line several cookie sheets with parchment. Set aside. Preheat oven to 350 degrees.

Mix ground beef, onion, garlic, cumin and adobo seasoning and cook in a large pot over medium heat until cooked medium-rare to medium. (It will finish cooking inside the empanada.) Cool.

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