Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/2 cup raisins
- 1/2 cup chopped black olives
- 2 hard-boiled eggs, chopped
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter and mix with a pastry blender until the mixture resembles coarse crumbs.
2. Gradually add cold water, mixing until the dough comes together. Knead the dough on a floured surface until smooth. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a large skillet, cook ground beef over medium heat until browned. Add onion and garlic and cook until softened.
5. Add cumin, paprika, chili powder, salt, and pepper. Stir to combine.
6. Add raisins, olives, and chopped hard-boiled eggs. Mix well and remove from heat.
7. On a floured surface, roll out the dough to 1/4 inch thickness. Cut out circles using a 4-inch cookie cutter.
8. Spoon 1-2 tablespoons of the beef mixture onto one half of each circle. Fold the other half over and crimp the edges with a fork to seal.
9. Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 290
Fat: 16g
Carbohydrates: 24g
Protein: 12g
Sodium: 270mg
Sugar: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with chopped dried apricots or cranberries.
- Black olives can be substituted with green olives or capers.
Variations:
- Add diced potatoes to the beef mixture for a heartier filling.
- Use different spices to change the flavor profile, such as oregano, thyme, or coriander.
- Make a vegetarian version by substituting the ground beef with cooked lentils or mushrooms.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open while baking.
- Brush the empanadas with beaten egg before baking for a shiny, golden crust.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Serve with a side of salsa or guacamole for dipping.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the empanadas burst open while baking, try sealing the edges more tightly or reducing the amount of filling.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover empanadas in the refrigerator and consume within 3 days.
Food history:
Empanadas are a popular dish in many Latin American countries, including Chile. The Panquehue region of Chile is known for its empanadas, which are typically filled with ground beef, onions, raisins, and olives.
Flavor profiles:
Savory, slightly spicy, with a hint of sweetness from the raisins.
Serving suggestions:
Serve warm as a main dish or as an appetizer.
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Region: Chilean