Chilean Empanadas
By: Anonymous
Published: Thursday, February 11, 2010 - 4:52pm

Ingredients




3 cups All-purpose flour
1 teaspoon Coarse salt
8 tablespoons Unsalted butter cut in bits
2 Egg yolks
2 tablespoons Tarragon vinegar
9 tablespoons Cold water
1 tablespoon Olive oil
1 teaspoon Spanish paprika
teaspoon Cayenne
2 tablespoons Unsalted butter
2 mediums Onions chopped fine
pound Lean ground beef
teaspoon Dried oregano
2 teaspoons Coarse salt
1 Bay leaf
cup Beef stock
3 tablespoons Seedless raisins
8 Kalamata olives chopped
1 Hard-boiled egg chopped
1 Egg yolk
1 whl Egg
1 tablespoon Cold water

Preparation

1 Sift the flour and salt into a bowl. Add the butter, egg yolks, and vinegar and mix quickly and thoroughly with your fingertips until all ingredient are well incorporated. Add 5 tablespoons of the water and continue mixing, adding just enough of the remaining water, a little at a time, to make a firm dough. Refrigerate until ready to use. 2 For the filling, heat the oil and butter in a saute pan. Add the onions and saute over medium heat until light brown around the edges, about 5 minutes. Add the beef, oregano, salt, and bay leaf and cook until all the liquid has evaporated. Add the stock and continue cooking until the stock has almost - but not quite - evaporated. Mix in the raisins and olives. Remove from the heat and let cool. Stir in the chopped hard-boiled egg. Correct the seasoning with salt to taste. Set aside. 3 Preheat the oven to 375 degrees. 4 On a floured board, roll out the dough about 1/8-inch thick, shaping it into a 16-inch square. Cut out circles about 5-inches in diameter. Knead and re-roll the scraps and cut into additional circles. Place a heaping tablespoon of the meat filling about 1/2-inch from the edge of each circle. Brush the border of the circle with juices from the filling or with water. Fold the dough over to form a half-moon, pressing the edges together with your fingertips or the tines of a fork to seal. Prick the top of each empanada once or twice with the tines of the fork. R 5 Make the glaze by beating the egg yolk and egg with the water. 6 Spread parchment paper on a baking sheet. Arrange the empanadas on top and brush with glaze. Bake for 30 minutes, or until golden. Remove the baking tray from the oven, and transfer the empanadas to a serving platter or individual plates, and serve hot. 7 Comments: While many kinds of empanadas are found in Chile, calduda is considered the Chilean empanada. The meat is slowly cooked in a caldo, or stock, and as the stock evaporates to almost nothing, the meat becomes soft as butter and very moist. 8 The filling, or pino, is sweetened with raisins, which also contrast with the tart taste of the olives.