CHILEAN-STYLE EMPANADAS DE PINO
Steps:
- Gather the dough ingredients.
- Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all of the sugar.
- Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until fairly well incorporated.
- Whisk the egg yolks with 1 cup of water.
- Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
- Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
- Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
- Gather the filling ingredients.
- Heat the vegetable oil and butter in a skillet over medium-low heat.
- Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
- Add the garlic and cook for 1 minute more.
- Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
- Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
- Add the flour and continue to cook for 2 to 3 minutes.
- Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
- Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
- Gather the ingredients.
- Preheat the oven to 350 F and grab a baking sheet.
- Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
- Let the dough balls rest for 5 minutes.
- Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
- Add 1 tablespoon of the beef filling and one slice of hardboiled egg into the middle of the circle.
- Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
- Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
- Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
- Bake for 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Cholesterol 110 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 339 mg, Sugar 6 g, Fat 20 g, ServingSize 18 empanadas (18 servings), UnsaturatedFat 0 g
CHILEAN SEAFOOD EMPANADAS
Fantastic Chilean appetizer empanadas.
Provided by Pilar Hernandez
Categories Savory
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Make the filling: In a medium skillet heat 1 tablespoon vegetable oil over medium-low heat, add the green onions and saute until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese and mix.
- Thawed the dough, separate carefully. Place 2 teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water and then crushed with a fork to seal the edge. You can also make small folds, after sealing the edge, my favorite way.
- Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough left over, get out to the surface and brown quickly in about 1 minute per side, or 400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.
CHILEAN EMPANADAS
I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.
Provided by Charmie777
Categories Savory Pies
Time 45m
Yield 20 empanadas
Number Of Ingredients 15
Steps:
- Heat oil in heavy skillet over medium heat.
- Add beef, bell pepper and garlic.
- Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
- Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
- Season to taste with salt and pepper.
- Mix in cheese and cilantro.
- Preheat oven to 375º.
- Roll out one biscuit on lightly floured surface to 4-inch circle.
- Brush half the dough with egg wash.
- Place 1 rounded tablespoon filling on dough.
- Fold over to crate half circle; press edges to seal.
- Using fork, crimp edges.
- Place on large baking sheet.
- Brush with egg wash.
- Bake until golden brown, about 12 minutes.
Nutrition Facts : Calories 172, Fat 8.5, SaturatedFat 2.9, Cholesterol 22, Sodium 382.8, Carbohydrate 17.6, Fiber 0.5, Sugar 4.1, Protein 6.5
SEAFOOD EMPANADITAS
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
Provided by Ruth Van Waerebeek
Categories Clam Mussel Scallop Shrimp Deep-Fry Gourmet Chile
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 27
Steps:
- Make dough:
- Stir salt into hot water until dissolved.
- Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
- Cover dough with a kitchen towel (not terry cloth).
- Make filling:
- Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.
OVEN EMPANADAS WITH SHRIMP AND CHEESE (CHILEAN RECIPE) RECIPE - (4.7/5)
Provided by Canela
Number Of Ingredients 12
Steps:
- Make the filling Make a medium white sauce, as following: Microwaves White sauce 1 cup of whole milk 1 spoonful of butter 1 spoonful and half of flour salt and pepper In a pitcher pyrex place the butter by 30 seg. in high (100%), add the flour and mix well as a cream, Incorporated the milk stirring well, add the salt and pepper(remember we will add cheese) Cook by 3 minutes in 50% until be thicken. Add the grated cheese, the mozarella and the shrimps stir well and heat at microwaves by 1 minute at 100%. Stir and place by 1 minute more at microwaves to 100%.until the cheese is dissolved. Let chill by a while. . For the empanadas you can make use a shape like the picture or a cut roll to make them. The dough Method Join the flour , salt and baking powder,and add the butter or margarine, making crumbles. Add the hot milk slowly and made the dough, wrap in a kitchen towel and set aside by 30 minutes. Make a roll with dough and cut in 12 pieces . With a roll pin extend the dough and with a plate or a shape, make the empanadas. Filling with the seafood and cheese mix.(about one tablespoon by empanada) And double the borders. Brush the borders with white egg to seal the edges . Reserve the empanadas in a oven tray. Brush the empanadas with a mix of yolk and water. Preheat the oven about 180° C and bake the empanadas about 25 a 30 minutes or when are little brown and golden. Serve wam.
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