Photo by: Helga’s Lobster Stew
Chilean Empanadas
Food 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
Recipe 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.
Recipe source: Foodista recipe
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