This dish is traditional to Chile and pairs well with the Carmenere from James Charles Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 1 T. olive oil
- 2 ½ to 3 c. chopped white onions (about 2 medium to large)
- 1 lb. ground beef
- 1 T. smoked paprika
- 1 ½ t. cumin
- 1 t. salt
- 2 t. chili powder
- 1 t. black pepper
- 1 T. flour
- 3 T. raisins
- 2 T. beef stock
- 2 T. dry red wine
- 1 c. hot milk (I like buttermilk for this recipe but whole milk also works great)
- 2 t. salt
- ½ c. shortening, cut into small pieces
- 2 egg yolks
- 4 ½ c. flour plus extra for the board
- ¼ c. sliced black olives
- 4 beaten eggs
- ¼ c. extra milk, cold
Directions:
Step 1: Heat the oil in a frypan over medium-high heat.
Step 2: Sauté the onions until soft then add the ground beef. Cook until all the meat is cooked through then add the spices.
Step 3: Continue cooking and stirring for about 3 minutes to allow the spices to reach a toasty flavor then add the flour. Stir through to allow the flour to cook.
Step 4: Stir in the raisins, stock, and wine. Cook for about 2 minutes to allow the raisins to begin to plump. Remove from heat and cool.
Step 5: In a bowl, mix together the hot milk, salt, and shortening. Be sure the shortening melts then add the egg yolks and 2 cups of flour. Stir well.
Step 6: Add two more cups of flour and pour out onto a floured surface to knead in the remaining dough.
Step 7: Quickly incorporate in the additional ½ cup then add a tablespoon at a time kneading with every addition until the dough is soft and forms a ball. Divide the dough into 16 portions.
Step 8: Roll each dough ball into a 5” round. Fill with about ¼ cup filling then a few slice slices and about 1 T. beaten egg.
Step 9: Roll the dough over on one side to form a half circle and crimp the edges all the way around to seal.
Step 10: Place on a cookie sheet lined with parchment or sprayed with a non-stick spray.
Step 11: When all the empanadas are assembled, pour any remaining beaten egg into the ¼ cup cold milk and brush the empanadas with the mixture.
Step 12: Bake 30 to 35 minutes.
This recipe serves 8 people, two empanadas per serving.
