Latin American > Chile

Renaico-Style Empanadas Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1 pound ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 cup raisins
- 1/4 cup chopped green olives
- 2 hard-boiled eggs, chopped
- 1 egg, beaten (for egg wash)

Special equipment needed:
- Rolling pin
- Empanada cutter or large round cookie cutter
- Baking sheet
- Parchment paper

Step-by-step instructions:
1. In a large bowl, mix together flour and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add cold water and mix until the dough comes together. Knead the dough on a floured surface for a few minutes until it becomes smooth. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. In a large skillet, cook ground beef over medium heat until browned. Add onion and garlic and cook until softened. Add cumin, paprika, oregano, and cayenne pepper and stir to combine. Add raisins, olives, and chopped hard-boiled eggs and mix well. Remove from heat and let cool.
4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. On a floured surface, roll out the dough to about 1/8 inch thickness. Use an empanada cutter or large round cookie cutter to cut out circles.
6. Place a spoonful of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
7. Place the empanadas on the prepared baking sheet and brush with beaten egg.
8. Bake for 20-25 minutes or until golden brown.


Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas

Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 23g
Protein: 13g
Sodium: 220mg
Sugar: 3g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with dried cranberries or chopped dates.
- Green olives can be substituted with black olives or capers.

Variations:
- Add diced potatoes to the filling for a heartier empanada.
- Use different spices to customize the flavor of the filling.
- Make a vegetarian version by using a mixture of sautéed vegetables as the filling.

Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.

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 (175°C) for 10-15 minutes or until heated through.

Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped fresh parsley or cilantro.

Garnishes:
Chopped fresh parsley or cilantro

Pairings:
Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled zucchini

Troubleshooting advice:
- If the dough is too crumbly, add a little more water.
- If the empanadas are leaking filling, make sure the edges are crimped tightly.

Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F (71°C) to ensure it's safe to eat.

Food history:
Empanadas are a popular dish in many Latin American countries, including Chile. Renaico is a small town in southern Chile known for its delicious empanadas.

Flavor profiles:
Savory, slightly spicy, with a hint of sweetness from the raisins.

Serving suggestions:
Serve Renaico-style empanadas as a main dish for lunch or dinner.

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Region: Chilean

Taste: Savory, Tangy, Spicy, Herbal, Aromatic