Chilean Empanada

6 steps · 35 min total

1. 01

   Cook Pork Filling

   Melt 1 tablespoon butter in a large skillet over medium heat. Add the onion, garlic, oregano, cumin, salt, and pepper, stirring often until the onion turns golden brown, about 5 to 7 minutes. Stir in the ground pork, breaking it up as it cooks, until it's completely browned and crumbly, which should take another 7 to 10 minutes. Drain any excess fat from the skillet.
2. 02

   Finish and Thicken Filling

   Fold the raisins, olives, and hard-cooked eggs into the cooked pork. Pour in 1 cup water, stirring continuously until the liquid thickens slightly. Remove the skillet from the heat and set the filling aside to cool.
3. 03

   Mix the Dough

   In a bowl, whisk 1 cup shortening until evenly blended. In a separate large bowl, stir together the 5 cups all-purpose flour and 2 teaspoons salt. Pour the shortening mixture into the flour, then whisk until well combined and a cohesive dough forms. Let the dough rest for 10 minutes.
4. 04

   Preheat Oven

   Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 05

   Assemble Empanadas

   On a lightly floured surface, roll the dough to about 1/8 inch thick. Cut out 12 circles using a round cutter or glass. Spoon the cooled filling into the center of each, then fold the dough in half and press the edges with a fork to seal. Brush the tops of the empanadas with the 2 beaten eggs before placing them on the prepared baking sheet.
6. 06

   Bake Empanadas

   Bake the empanadas in the preheated oven for about 25 minutes, until they are deeply golden brown.