Chilean Meat Empanadas

Instructions

Make the dough

Place the flour for the dough in a large mixing bowl, then add the salt and sugar. In a small bowl, use a fork to mash the butter and lard together. Add to the dry ingredients and use your hands to knead it all together.

Slowly add the beaten egg mixture to the flour, until the dough starts to become uniform and smooth. Cover with a tea towel and let rest in the refrigerator for 1 hour.

Make the beef filling

In a medium skillet over medium heat, warm the oil and butter. Add the onions and garlic and sauté until soft, 5 to 7 minutes.

Stir in the beef, cumin, chile powder, and paprika, and cook, stirring continuously, for 3 minutes.

Pour in the beef stock. Season with salt and pepper and cook for about 10 minutes. Add the flour and cook for 3 minutes more. Remove from the heat and stir in the raisins and olives. Let cool.

Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper.

Divide the dough into 10 equal pieces, shape into balls, and let rest for 10 minutes. On a floured surface, stretch or roll each ball into a 6-inch (15-cm) square, about 1/4 inch (5 mm) thick.

Place 2 tablespoons of the beef filling in the middle of each square, and top with one slice of hard-boiled egg. Brush the edges of the dough with water and fold the square in half. Brush the sealed edge with water and press with your fingers or use a fork to seal. Place on the prepared baking sheet.

Bake the empanadas

Brush the empanadas with the egg yolk glaze and bake until golden brown, 35 to 40 minutes.

Mains