CHILEAN BEEF EMPANADAS. JON STYLE

 

CHILEAN BEEF EMPANADAS.  JON STYLE

 

PORTION: 38

 

INGREDIENTS FOR THE BEEF FILLING

2¼ lb. / 1 kg ground beef or fine diced meat

6 garlic cloves, chopped

4½ lb. / 2 kg onions, diced

6 garlic cloves, chopped

3 tbsp. paprika

2 tsp. ground cumin

2 tbsp. salt

½ tsp. ground black pepper

2 oz. raisins

¼ cup cold water

5 hardboiled eggs, cut in 1/8 pieces each

38 Calamata pitted olives,

 

FILLING PREPARATION

It is better that you make the filling the day before and refrigerate it.

Use 2 sauté pans.

In a bowl mix paprika, cumin, salt and pepper together.

Pour a bit of oil on each pan and, at high heat, cook onions until start browning.

Mix in the beef and spices, raisins and brown it.

Add water and cook for 1 minute.

Let the filling cool off and refrigerate until next day.

 

DOUGH FOR THE EMPANADAS

44 fl. oz. / 1.3 lt. water

2½ tbsp. salt

190 g / 7 oz. vegetable shortening.  Crisco

2½ kg / 5.512 lb. all-purpose flour

 

PREPARATION

In a pot, heat up the water with the salt and shortening until it melts.

Place the flour in the mixer machine, add the water and mix well until the dough is smooth .

Divide the dough in 38 portions. About 100 g / 3.6 oz. each ball.

With a roller extend the dough balls making a circle about 6¼ inches diameter.

Sprinkle a bit of flour between the dough circles to stack them.

 

FILLING THE DOUGH

Place the dough circles over the preparation table, and put some of the beef filling, 1 piece of the egg and one olive.

Brush with water the edge of the dough

Bend one side of the dough covering the filling and seal the edges well.

Brush the edge again and bend the edges in an envelope shape.

Spray a baking tray with vegetable oil and place in the empanadas.

Brush the top of the empanadas dough with a beaten egg.

Preheat the oven at 480° F / 250° C.

Cook the empanadas for about 28 minutes, until slightly brown.