Chilean Empanada (Beef Turnover) The Filling Ingredients 2 tablespoons extra-virgin Olive Oil 4 cloves garlic, finely chopped

5 Onions, finely chopped 600gr minced meat 1/2 cup raisins 1 beef stock cube 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon flour 1/2 teaspoon sugar Method 1. 2. Heat the oil in a deep fry pan over a medium flame. When its hot but not smoking. add the garlic and cook until golden. Add the beef and salt to taste, and cook for a few minutes. Stirring occasionally. Add the onions, raisins, stock cube, paprika, cumin, oregano, flour and sugar. Cover, reduce the heat to medium-low, and continue cooking, mixing occasionally with a wooden spoon. Cook the mixture for about 15 minutes to mingle the flavours and reduce the onions' strength. Test the mixture for seasoning and salt to taste, remove from heat, and let cool. The Dough Ingredients 71/2 Cups flour 250g vegetable shortening or unsalted margarine, at room temperature 1 tablespoon salt 1 teaspoon white vinegar 11/2 to 11/3 cups water Method 1. 2. 3. 4. Put the flour and salt in a deep bowl. Add the vegetable shortening. Mix everything together with your hands. Add the vinegar and gradually mix in enough lukewarm water to form a dough. lt should not be sticky. Knead the dough for 10 to 15 minutes to make it soft and pliant. Cut the dough into eighteen roughly equal pieces and form into smooth balls. On a lightly-floured board, use a rolling pin to flatten each ball as thinly as possible into 8-inch circles. To Make Empanadas Ingredients Dough Filling 4 hard-boiled eggs, sliced with egg slicer 2 cups whole black olives, pitted or whole 1 egg yolk, lightly beaten with some milk Milk Method 1. 2. 3. 4. 5. 6. 7. Preheat the oven to 280oC Form the empanadas by placing some filling, piece of egg, an olive or two in the center of the dough circle Brush some milk on the edges of the dough and fold over (should look like a pasty), brush milk on edges and fold over edges. Put some fork holes on the top (to let steam out while cooking) Brush on some egg yolk and milk mixture Place empanadas on tray with baking paper Put pan into oven for 25 minutes or until golden brown Remove from oven, allow to cool a bit and eat!

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