Baked Empanadas (Empanadas de Pino)

Baked beef empanadas (empanadas de pino) are a must on the Chilean table, especially during Fiestas Patrias.

Ingredients — Dough

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• Salt
• 1 egg yolk
• 1 whole egg, beaten
• 1 1/2 cups warm milk
• 1 cup melted shortening

Ingredients — Pino (filling)

• 2 tablespoons oil
• 1 teaspoon paprika
• 4 onions, finely chopped
• 1/2 teaspoon each chili pepper, cumin, and oregano
• 1 lb ground beef
• 3 hard-boiled eggs, sliced
• 20 black olives
• 40 raisins

Preparation

1. Dough: sift the flour with baking powder and salt. Add the yolk, egg, milk, and shortening. Mix into a stiff dough, divide into 20 pieces, and roll each thinly into a circle.
2. Filling: heat the oil with the paprika and sauté the onions until soft. Add the chili, oregano, cumin, and salt. Add the meat and cook until no longer pink.
3. Assemble: place a spoonful of filling on half of each circle. Add sliced egg, raisins, and olives. Fold the dough over the filling, wet the edge with milk, fold again, and seal.
4. Bake at 400 °F until cooked and lightly browned. Serve hot.

Makes: 20 empanadas.