Empanadas

Empanadas are a Chilean meat pie. They are also made in Argentina and Peru, there is a continuous feud over which country makes the best one. I of course think that the Chilean empanadas are the best! The recipe has quite a few steps but it really is worth it when your finished. This is defiantly my all time favourite. 

Recipe: 

Filling:  Make the filling the day before.

1 Kilo round or rump steak diced very small. You can use mince, but it tends to make the filling too dry

4 large onions chopped

2 to 3 tablespoons oil, enough to cover bottom of pan 

1 tablespoons of mild paprika

1 tablespoon cumin seeds

1 teaspoon chilli powder or more this is optional

2 chicken cubes

¼ cup water

2 tablespoons plain flour

Salt, pepper 

3 hard boiled eggs, pitted black olives and sultanas

Heat oil and fry onions until transparent, careful not to brown them. Add meat and spices, stir and cook for approximate three minutes. Turn heat down; add chicken cubes and water, if the meat is too juice you may not need the water. Cover and cook for 10 minutes on very low heat, then sprinkle flour and stir well to avoid lumps; this will make gravy, if too runny add more flour. Cool and keep in fridge overnight.

Pastry:

8 - 9 cups plain flour

4 teaspoons baking powder

180 g lard

2 cups boiling water

1 tablespoon salt

2 egg yolks

½ cup white wine

I egg white and 1 tablespoon of milk for egg wash

Sieve 8 cups of flour only and baking powder into a mixing bowl, in a cup beat egg yolks with the wine, melt lard and dissolve salt in hot the water. Make a well in the flour and add lard, water, wine and egg, mix with a fork or a pastry blender, as the mixture will be very hot. You may need to add more water or more flour from the extra cup, to make soft dough. Knead on a floured surface until it become pliable. Dived in 16 even portions, keep covered with a cloth. Roll out each portion to form a round of approximate 20cm with a thickness of approximate 3 to 4mm.

To form the empanadas, place about 2 tablespoons of filling in the centre, 1 olive, a slice of egg and 3 sultanas. With a paint brush dipped in water dampen the edges of the pastry and fold so that the top layer is 2 cm shorter than the bottom, press firmly all round, then fold the over lapping pastry on each side and front, pressing firmly once more. With a skewer make three little holes on the top to avoid bursting. Brush with beaten egg yolk and milk. Place on a greased baking tray or on a lined tray with Bake Paper. Using a brush paint with egg wash.  Bake in a moderate hot oven 180° to 200°C for approximate 20 minutes until golden brown. 

Tips that I have picked up making them over the years: 
- Serve hot or cold but my recommendation is hot (its what I prefer)
- You can use bought pastry, doesn't taste quite as good but is still yum and a lot quicker to make!
- Don't feel like a meat filling? Run out of filling but still have pastry leftover? You can use cheese, put a couple of slices inside and cook, its delicious! This variation is often sold in Restaurants in Chile. 

I know they aren't that quick to make but they really are worth it!