chilean empanada

Ingredients

• Servings: 12
• 1 tablespoon butter
• 1 large onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound ground lamb
• 3 hard-cooked eggs, chopped
• 1 cup raisins
• 1 cup chopped black olives
• 1 cup water
• 1 teaspoon cornstarch
• 1 cup lukewarm milk
• 1 cup shortening, melted
• 5 cups all-purpose flour
• 2 teaspoons salt
• 2 eggs, beaten

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• 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 lamb 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.
• 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.
• preheat an oven to 400 degrees f (200 degrees c).
• place the dough 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 lamb 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.
• bake in the preheated oven until golden brown, about 25 minutes.