This recipe comes from the Perez family. They are originally from Temuco, Chile. Their family consists of mom and dad, 7 girls and 3 boys. All of which are married and have children and even grandchildren of their own. I learned how to make empanada’s by 3 of the sisters. They taught me well, because these empanada’s are REALLY good! Although I do have to admit they were an aquired taste for me, but now I love them!
Chop the onions, and saute in olive oil with the spices until soft. In this case I cooked the beef first (because it was frozen) then added the onions to the beef and cooked until soft.
Mix the dough, while the meat and onions are cooking. Cover the dough and allow it to rest for about 30 minutes. It is very important to cover the dough or it will dry out too much. This is a very soft dough.
3 cups fresh-ground whole wheat flour
1 tsp sea salt
1 tsp aluminum-free baking powder
1/3 cup butter melted
¾ cup hot raw milk
¼ cup hot water
Blend dry ingredients together. Add butter, milk and water. Mix well. Knead lightly just to combine ingredients. Pastry should be soft, neither sticky nor dry. Let pastry rest covered for 30 minutes.
You need to double the dough recipe if you want to have enough for the full meat recipe. I also cut back on the butter some. (my husband likes the dough with less butter) For a double recipe I used 1 stick plus 2 tbsp. butter.
To the meat mixture you want to add the chopped boiled eggs, black olives and raisins. (If you don’t like the idea of raisins in a savory dish, just leave them out.)
Cut a piece of the dough off, then roll out very thin. About 1/8 inch thick. It is much easier to handle in small pieces.
Place as many mounds across the dough that will fit, leaving enough room to close each separate empanada.
Fold the dough over the top, and press the dough together around each mound, using your fingers.
Cut them out using a knife or pizza cutter. I like using a pizza cutter. You can use the decorative sealing method. Start on one corner and fold over from bottom to top in a diagnol manner, going all around the edges. Or you can just press the edges firmly together.
Fry in coconut oil between 350-365°F, until golden brown, then flip over carefully and fry the other side until golden brown.
Place on paper towels, or brown paper bags to cool. Try to wait to eat them, they are very hot inside.
1 lb. ground beef (fattier beef works best)
3 medium onions, chopped
3 tbsp olive oil
1 can black olives
4-6 boiled eggs
½-1 cup raisins
Sea salt, black pepper, cumin and paprika
Coconut or peanut oil for frying
Chop onions, sauté in olive oil with spices until soft. Add meat to onions, and brown it, adding more seasoning as desired. Stir in raisins and olives. Coarsely chop boiled eggs, add them to meat mixture. Let mixture cool slightly.
Roll half of the pastry into a rectangle about 3mm thick. Place approximately 2 -3 tbsp meat filling every 4 inches. Fold pastry in half over meat filling, pressing down firmly around edge of mounds.
Cut out with a pizza cutter, making sure the edges are sealed. Fry cut mounds in oil until golden brown, or bake at 400°F for 20-25 minutes. If baking, brush top with beaten egg.