Recipes from Chile


Baked Empanadas

1 pound hamburger

2 large onions, diced fine

1 tablespoon flour

salt

red pepper

8 cups flour

1 cup lard, melted

2 cups milk, heated

2 teaspoons salt

1 cup olives

3/4 cup raisins

2 hard-cooked eggs, sliced

Note: Prepare the meat filling the night before it is to be used, and leave it in the refrigerator overnight. To prepare filling, brown the hamburger in small amount of cooking oil. Add the onions and a dash of salt and red pepper. When cooked, thicken with 1 tablespoon flour. Refrigerate until ready to prepare empanadas.

To make the empanadas, put the 8 cups flour on a wooden board. Make a hole in the center and add hot melted lard, the hot milk, and 2 teaspoons salt. Knead the dough with hands until well mixed. Divide dough into portions about the size of a medium potato. Roll into circles about 2 inches in diameter. Place 3 tablespoons of meat filling on half of each dough circle, along with 2 olives, 4 raisins, and 1 slice of hard-cooked egg. Fold the other half of the dough over the filling and press with fingers all around, folding edges upwards to give the shape of a half moon. Bake in a hot oven, 400 degrees F., for about 20 minutes.

Cheese empanadas can be made by filling the dough circles with cheese instead of meat. Cheese filling is made by mixing together 1 cup of grated cheese, fried onions, and 1/4 cup thin white sauce to hold filling together.