These Chilean empanadas are filled with a mixture of ground pork, hard-cooked eggs, raisins, and black olives.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
530 Calories
Recipe Instructions
Step 1
Preheat an oven to 400 degrees F (200 degrees C).
Step 2
Bake in the preheated oven until golden brown, about 25 minutes.
Step 3
Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
Step 4
Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
Step 5
Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
